Jenniferanne Savlick
Shirley,NY
Summary
Experienced Restaurant Manager successful at overseeing high-volume, multi-million dollar restaurant. Versed in planning daily operations. Skilled at successfully overseeing staffing and inventory management.
Qualified General Manager and multi-unit manager with strong background in managing high-volume restaurant operations. Successfully led teams to deliver exceptional service and maintain high standards of quality and efficiency. Demonstrated expertise in inventory management and cost control.
Experienced with leading restaurant teams to achieve operational excellence and customer satisfaction. Utilizes strong organizational and leadership skills to manage diverse tasks and resolve conflicts. Track record of implementing effective cost-control measures and enhancing service quality.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
Taco Bell
2019 - Current
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Established restaurant business plan by conferring with people in community to select food and beverage offerings.
- Managed a busy and highly-popular restaurant
- Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Led daily operations ensuring compliance with health and safety regulations.
- Developed and implemented training programs to enhance staff performance and service quality.
- Managed scheduling to ensure optimal staffing levels during peak hours.
- Analyzed sales trends to optimize inventory management and reduce waste.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Ensured compliance with health and safety regulations, maintaining safe environment for both staff and customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
Restaurant Manager
Mama Lombardi's
2018 - 2019
- Championed 100% guest satisfaction by providing excellent dining experience.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
- Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
- Assigned tasks and oversaw employees to maintain compliance with food safety procedures and quality control guidelines.
- Mentored front of house personnel on company policies customer service techniques and professional communication.
- Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
Restaurant Manager
Wendy's
2014 - 2018
- Oversaw daily restaurant operations, ensuring compliance with health and safety regulations.
- Developed staff training programs to enhance service quality and operational efficiency.
- Implemented inventory management systems, reducing waste and improving supply chain processes.
- Managed scheduling and labor costs, optimizing workforce allocation for peak hours.
- Fostered a positive dining experience through effective conflict resolution and customer engagement strategies.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Managed staff schedules and maintained adequate coverage for all shifts.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Staff development talent
- Full service restaurant background
- Strong leader
- Customer-oriented
- Supervisory skills
- Culinary arts education
- Proven sales record
- Hiring and training
- Operations management
Certification
- ServSafe-2029
- ServSafe/Proctor-2027
Timeline
Restaurant General Manager
Taco Bell
2019 - Current
Restaurant Manager
Mama Lombardi's
2018 - 2019
Restaurant Manager
Wendy's
2014 - 2018
Associate of Arts - Culinary Arts
Johnson & Wales University
Education
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