Jack Rowe

Lead daily operations of a high-traffic IHOP location, overseeing a team of 20 employees.

Drive revenue growth by implementing effective marketing strategies, and optimizing customer service.

Manage budgets and analyze financial performance to ensure profitability.

Train and mentor staff to uphold corporate standards, and improve team productivity.

Coordinate with suppliers to maintain inventory levels, and reduce waste.

Manage daily operations and oversee a team of 13 employees in a fast-paced restaurant environment.

Develop and manage budgets, ensuring cost control, and profitability.

Forecast business needs and optimize workflows for maximum efficiency.

Implement staff training programs to improve productivity and service quality.

Led a team of 15 employees to meet and exceed operational goals.

Oversaw inventory management, ensuring adequate stock levels, and reducing waste.

Managed scheduling and payroll, aligning workforce planning with business demands.

Recruited and onboarded new staff, fostering a positive work environment.

Prepared meals according to restaurant standards, maintaining high quality, and consistency.

Managed kitchen inventory, ensuring efficient stock levels, and minimal food waste.

Supervised closing procedures, ensuring cleanliness, and compliance with health standards.

Enforced sanitation and food safety protocols to maintain a clean and safe kitchen environment.