Jeremy Crawford

Managed and improved requirements, gaps analysis, training and development and new program rollout. I was a training hub for Donatos Pizza when it rolled out,

• Prior to becoming a General Manager I supported the Calabasa, CA Red Robin as acting GM until they were able to secure a permanent general manager there.
• I have helped/ supported many new restaurant openings, to include:

* New Mexico

* Florida

* And a few others in Arizona

• I have helped to grow and develop 20 shift supervisors with in the company.
• I have promoted 10 shift supervisors to MITs
• I have promoted 3 managers to the KM position
• I have promoted 4 managers to the AGM position
• I have promoted 1 AGM to the General Manager position
• I have been a GM in may of the valley locations to include:

* Gateway

* Surprise

* Happy Valley

* Arrowhead

* Metro Center

* Westgate-Glendale (which I was the opening GM)

.

• Maintained entire look of restaurant, keeping it clean and inviting at all times.
• Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
• Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Estimated potential worker issues to produce detailed resource documentation.
• Calculated inventory and ordered appropriate supplies to meet expected demands.
• Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
• Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
• Selected, trained and carefully supervised staff in to bring in well-qualified, hardworking and diligent employees.

• Mentored front of house personnel on company policies customer service techniques and professional communication.
• Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
• Estimated potential worker issues to produce detailed resource documentation.
• Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Optimized profits by controlling food, beverage and labor costs daily.
• Developed and maintained exceptional customer service standards.
• Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
• Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
• Assessed operational performance to measure compliance with regulatory, industry and brand standards.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Assigned tasks and oversaw employees to maintain compliance with food safety procedures and quality control guidelines.
• Prepared weekly payroll to keep up with projected weekly revenue.
• Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Managed accounts payable, accounts receivable and payroll.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.

• Received cash and card payments for balances owed.
• Kept supplies stored in proper locations according to health code standards.
• Prepared new garnishes, juices and other perishables daily.
• Used POS system to input orders, create checks and issue receipts.
• Checked identification of customers to verify age requirements needed to purchase alcohol.
• Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
• Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.