EMILY KLAWSON

• Optimized staff performance through regular evaluations, coaching sessions, and goal-setting initiatives.
• Achieved sales targets consistently by motivating team members and creating a positive work environment.
• Addressed escalated customer complaints professionally, resolving issues promptly to retain loyal clientele base.
• Involved associates in decision-making processes to empower team and drive continued successes.
• Managed budget allocation for store expenses while identifying cost-saving opportunities to boost profitability.
• Elevated team performance with motivational approach and excellent training abilities.
• Controlled costs consistently to effectively eliminate waste and increase profits.
• Increased overall store productivity with effective scheduling, task delegation, and resource allocation.
• Consistently upheld brand standards through conducting daily quality checks and walk-throughs
• Trained and developed several people into leadership roles

General manager, Mamoun’s Falafel —11/2020-10/2021

• Hired, trained and developed FOH and BOH staff for new restaurant opening
• Maintained company standards by following through with daily checklists, quality audits and team performance coaching
• Created accurate labor schedules within budget while adapting to changing business trends
• Responded to and resolved customer issues/complaints in a timely and professional manner with positive results
• Responsible for all food and supplies ordering; developing and adjusting pars according to sales trends
• Helped set up vendor accounts for new location
• Set up restaurant for successful grand opening

• Ensured brand standards and values were upheld through constant coaching and completion of daily checklists in each area of the restaurant
• Responsible for ordering, maintaining and overseeing necessary repairs for all restaurant equipment
• Completed daily food and supply orders and adjusted pars according to sales trends
• Ensured proper food safety and quality standards were being followed, always maintaining an A letter grade for yearly DOH inspections. Maintained high grades in quarterly NSF food safety audits
• Optimized schedules to be within labor budget while ensuring appropriate staffing level and quality of service was maintained
• Successfully managed restaurant COGS, labor and all cost controls to be within or under budget
• Responsible for interviewing, hiring, training and maintaining a team of top performing individuals
• Maintained a positive and growth oriented work environment through performance competitions, employee recognition and cross-training and development of team members
• In charge of discipline and development of entire management team; assigning and following up on individual projects and tasks for Assistant and Service managers
• Oversaw and executed all new company menu and marketing initiatives
• Built fulfilling relationships with guests and ensured guest satisfaction was top priority for our team
• Lead and executed catering events
• Built lasting relationships with local institutions

• Assisted the General manager with all daily operations
• Addressed and resolved any guest issues or complaints with positive results
• Ensured each shift was run efficiently through directing and assisting as necessary in all areas of the restaurant
• Interviewed and trained new team members
• Responsible for creating team member schedules
• Lead and executed catering events
• Built lasting relationships with local institutions