Julie C Dallas

• Manage sales of $262 million with revenues of $34.5 million annually that include 44 units consisting of food & beverage, retail, advertising, ATM's and all rental car companies.
• Supervise, oversee, administer and provide support for all concessions and related offerings within the airport. Supports in the general operations to ensure compliance with regulations and excellent customer service.
• Oversees, manages, and supervises concessions employees for hiring, training and discipline in their assigned job responsibilities; conducts annual employee performance evaluations, participates in goal setting and provides feedback for improvements.
• Tracks monthly and annual revenue and adherence to budget guidelines through the Excel Matrix spreadsheet
• Creates AIS and Resolutions for new contracts and amendments. Works closely with the Agenda office and the CAO to completion of revised or new fully executed contracts.

*Accountable for revenues of $5.5 million annually in 4 out of five outlets within food & beverage. This included a fast casual restaurant & bar that seated 450 guests, room service that serviced 350 rooms in the hotel, and a Starbucks concept Java Caliente. Responsible for achieving Forbes Four Star 2019, 2020 and 2021 in the fast casual restaurant and in room dinning.

* Motivate staff through acknowledgment of hard work, , achievements and instilling accountability while leading by example.

* Accomplished General Manager understands human resource objectives of recruiting, selecting, training, assigning, scheduling, coaching, counseling and disciplining.

* Responsible for inventory reporting, ordering, menu idea's, scheduling in all outlets.

* Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.

• Accountable for revenues of $2.2 million annually, with average food cost of 22.5 % and average labor at 21.7%
• Purchase adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Effectively manage payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
• Oversee all personnel to maintain adequate staffing and minimize overtime.
• Maintain a safe guest environment to reduce the risk of injury and accidents.
• Prepare for and execute new menu implementations.
• Lead and direct team members on effective methods, operations and procedures.

• Revenues of $8 million annually
• Carefully interviewed, selected, trained and supervised staff.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Correctly calculated inventory and ordered appropriate supplies.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.