Jennifer Hines

Directed all aspects of restaurant operations, including financial management, sales growth, cost control, team

development, guest satisfaction, and operational performance. Led daily business activities while maintaining high

standards for service, food quality, employee performance, and profitability.

• Ranked in the top 10% of the company in overall profitability for five consecutive years, demonstrating sustained

financial performance, effective cost management, and strong operational leadership.

• Managed all restaurant financials, including revenue, labor costs, food costs, inventory, budgeting, and expense control

to maximize profitability.

• Analyzed sales trends, labor productivity, and operating expenses to identify opportunities for increased revenue and

improved margins.

• Oversee key accounting functions for an HVAC service and installation company, supporting accurate financial reporting, vendor relations, customer billing, and cash flow management. Manage accounts payable processes, recurring monthly billing, accounts receivable oversight, payment processing, deposits, and contract and project entry while ensuring accuracy, timeliness, and compliance with company procedures.

• Responsible for overseeing accounts payable operations and parts inventory management for an HVAC service and installation company. Manage vendor relationships, invoice processing, payment scheduling, inventory purchasing, and parts availability to support daily service operations and installation projects. Ensure accurate financial records, timely vendor payments, effective inventory controls, and adherence to company procedures.

• Managed daily restaurant operations for a high-volume, full-service restaurant, overseeing team leadership, financial performance, food and labor costs, guest satisfaction, and operational efficiency. Led front- and back-of-house teams to maintain service standards, maximize profitability, and deliver an exceptional guest experience in a fast-paced environment.
• Achieved top 5% company ranking in food cost performance, demonstrating exceptional inventory management, portion control, waste reduction, purchasing oversight, and cost-control practices.
• Directed daily restaurant operations, coordinating front- and back-of-house activities to ensure consistent service quality, operational excellence, and compliance with company standards.
• Managed, trained, and developed team members and supervisors, fostering accountability, productivity, and a culture of teamwork.