John Burroughs

• Trained and guided team members to maintain high productivity and performance metrics.
• Assisted in recruiting, hiring and training of team members.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Developed and maintained courteous and effective working relationships.
• Learned and adapted quickly to new technology and software applications.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.

• Managed budget implementations, employee reviews, training, and schedules.
• Performed various Human Resources functions such as payroll and new hire onboarding.
• Developed and maintained relationships with customers and suppliers through account development.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Assessed reports to evaluate performance, develop targeted improvements and implement changes.
• Set, enforced and optimized internal policies to maintain responsiveness to demands.
• Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
• Reduced corporate risk by managing shrink processes and controlling inventory levels.

• Coordinated and organized food inventory, operated with third-best food cost in the whole company since 2015.
• Hired and managed all kitchen staff.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained high standards of cleanliness and sanitation.
• Promoted and trained more than 10 kitchen supervisors, and two kitchen managers.
• Created effective employee schedules that minimized labor costs.
• Conducted annual performance reviews.
• Established and maintained a positive work environment.
• Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
• Addressed guest questions or concerns through our online customer feedback system.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

I served a dual-role as front of house manager while also being actively involved kitchen operations.

• Implemented a detailed cleaning schedule and dramatically improved housekeeping standards.
• Oversaw front of house personnel.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Led and directed team members on effective methods, operations and procedures.
• Created and prepared special menu items.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Responsible for cashing out server staff, counting the safe, and paying out various entertainment personnel.
• Cooked all food in the kitchen while simultaneously managing front of house operations on slower days; thereby limiting labor costs.