Jessica Johnson

• Select outstanding crew and managers

Make interview and hiring decisions.

Onboarding and start new hire's training as quickly as

possible.

Recognize and develop managers,

• Train every employee effectively

Have a sustainable training system utilizing Chipotle

training resources.

Provide timely and honest feedback to trainer and trainee.

• Schedule team appropriately

Create thoughtful and accurate sales projections.

Devise weekly schedules for 40 to 45 managers and

crew members.

Provide enough crew to provide outstanding throughput

for peak times, and the right people to complete prep

accurately and on time.

• Deliver a food safe environment and an excellent guest experience

Set example of what a food safe environment and an

excellent guests experience look like.

Ensure all restaurant systems are in use.

Make sure both food lines meet standards

• Achieve annual sales and cash flow plans

Communicate restaurant KPIs with managers and crew

Attain food and labor targets while controlling expenses.

Achieved sales plan in 2024 averaging $360,000 monthly,

while also bringing extra profitability to bottom line.

•  Staffed and Managed a team of 20-32 team members to ensure the highest standards of food preparation, food safety, and overseeing of delivering an excellent guest experience.
• Successfully managing a restaurant of monthly sales upwards of $220,000 
• Maintained accurate levels of food inventory and cost of goods.
• One of the top Chipotles in the Wichita- Tulsa Market for providing an excellent guest experience through staffing and coaching the right team members.
• Training salaried and hourly managers
• Servsafe Certified
• Scheduling and planning weekly schedules, training, catering, and promotional events.
• Accurately forecasting sales within 6% of actual sales
• Maintains appropriate labor levels 

• Provided a welcoming and enjoyable atmosphere while overseeing the preparing and delivering of quality coffee
• Recruited and staffed a team of 12-22 team members 
• Maintained inventory levels for appropriate sales and maintained cost of goods.
• Acquired extensive knowledge in the coffee industry from farming to purveying.
• Ensured that each guest's experience was positive, memorable and consistent.
• Maintained project quality with a hands-on management style.