Jeremiah Stringer
Tampa,FL
Summary
Dynamic leader with a proven track record at Columbia Restaurant Group, enhancing operational efficiency and driving profitability through strategic planning and effective team management. Skilled in vendor relationships and staff development, I excel in fostering employee satisfaction and achieving significant sales growth.
Professional managerial candidate with deep understanding of operational excellence and team leadership. Proven ability to drive growth and enhance productivity through strategic planning and effective resource management. Emphasizes collaboration and adaptability to meet organizational goals, showcasing excellent problem-solving and decision-making abilities.
Overview
15
15
years of professional experience
Work History
General Manager/ Multi Unit Manager
Columbia Restaurant Group
12.2018 - Current
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
Restaurant Manager
Joes Crab Shack
01.2013 - 12.2018
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- 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.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
Kitchen Supervisor
Shooters Waterfront
01.2011 - 01.2013
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
Lead Cook
Texas Hold ‘em BBQ
01.2010 - 01.2012
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Associate Degree in Culinary Arts - Culinary Arts/ Restaurant Management
Art Institute of Fort Lauderdale
Fort Lauderdale, FL01-2013
Skills
- Leadership and team building
- Efficient multi-tasker
- Effective leader
- Training and coaching
- Staff training/development
- Verbal and written communication
- Team training and development
- Motivation
- Deadline-oriented
- Vendor relationships
- Consistently meet goals
- Staffing
- Purchasing
Above & Beyond Award
An award given to those whole go above & beyond for the company.
Timeline
General Manager/ Multi Unit Manager
Columbia Restaurant Group
12.2018 - Current
Restaurant Manager
Joes Crab Shack
01.2013 - 12.2018
Kitchen Supervisor
Shooters Waterfront
01.2011 - 01.2013
Lead Cook
Texas Hold ‘em BBQ
01.2010 - 01.2012
Associate Degree in Culinary Arts - Culinary Arts/ Restaurant Management
Art Institute of Fort Lauderdale
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