Keith Yocum
Celoron,NY
Summary
Team-oriented and multi-unit restaurant leader with a track record of proven leadership and motivational skills, driving the achievement of business goals for group members. A respectful and clear communicator, focused on enhancing teamwork and collaboratively addressing challenges with logical approaches. Skilled in building strong relationships and enhancing employee satisfaction to drive work performance, successfully achieved financial growth and efficiency improvements through a strong financial and procedural background.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage
Holiday Valley Resort
04.2024 - 03.2025
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Worked with qualified chef to diversify menu with new offerings.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Worked with catering team to implement service strategies to ensure guests were getting the proper experience
- Coordinated with catering staff to deliver food services for special events and functions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Oversee all wedding sales. coordination, and full event day ensuring all aspects of BEO were carried out properly.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Director of Operations
Subway KK Corporation
05.2023 - 04.2024
- Executed franchisee duties in multiple markets while the franchise owners executed duties in the Houston TX market
- Interpreted data to generate strategic plans to increase sales and profits in all 11 locations
- Lead a team of 150 direct and indirect personnel including 3 district managers and full management staff at each location
- Set budget to maximize year over year growth
- Conduct district meetings and presentations to implement new strategies and procedures to improve the function of all units
- Set goals for each district manager and reviewed monthly to ensure progress
- Grew sales by 7% in the first 3 months in position
- Effectively managed payroll and timekeeping, HR procedures, remodels, Lease renewal, and all contracted services
- Analyze guest satisfaction surveys to effectively change the culture in certain locations to better satisfy each guest
Group Manager
Tim Hortons TAR Enterprises LLC
04.2019 - 05.2023
- Oversee multiple locations with sales volume of 17 million dollars
- Manage team of over 120 employees with duties that include all HR processes, including hiring, onboarding, reviews, raises, discipline, and termination
- Set budgets for sales, labor, and Operating margins
- Conducted weekly meetings with all Store Managers to review results and set new goals
- Review all aspects of P&L statements and found opportunities for each location
- Integrated new scheduling program for company to be more efficient
- Implemented new onboarding process
- Reviewed all food safety systems daily to ensure all food is handled properly at all stages
- Resolved conflict quickly to limit operational disruption and maintain positive, productive working environments
Area Manager
Subway Restaurants
09.2013 - 04.2019
- Supervised 3 location managers and managed 3 million in assets, maintaining contractual, compliance and reporting requirements for all areas and assets
- Set budget for monthly and yearly goals
- Analyzed usages and set ordering par levels for all locations
- Reviewed schedules and staffing levels
- Conducted all interviews, hiring, and paperwork for area
- Held meetings to discuss profitability of each location monthly
- Reviewed all P&L statements and corrected any issues on weekly basis
- Worked hands on in each restaurant to ensure Subway standards were being followed
Restaurant General Manager
KFC/Taco Bell
06.2011 - 08.2013
- Oversee daily operation of 2 million dollar restaurant including scheduling, labor management, food safety, and daily cash handling
- Analyze P&L statements and monitor purchases and waste
- Set inventory levels and order accordingly
- Set budget for weekly, period, and yearly goals
- Conduct weekly manager meetings to ensure goals are clear and obtainable
- Follow up with individual goals on weekly basis to check progress
- Carefully interviewed, selected, trained, and supervised staff
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
Kitchen Manager
Old Country Buffet
01.2006 - 01.2011
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Manager
Red Lobster
01.1995 - 01.2006
- Cross-trained existing employees to maximize team agility and performance.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Controlled costs to keep business operating within budget and increase profits.
- Improved safety procedures to create safe working conditions for workers.
Education
B.A. - Music Education, Music peformance
Ithaca College
Ithaca, NY01.1995
Associate of Arts - Liberal Arts And General Studies
Jamestown Community College
Jamestown, NY01.1993
Skills
- Strategic Vision
- Administration and Reporting
- Continuous Quality Improvement (CQI)
- Process and Procedure Refinement
- Employee Coaching and Mentoring
- POS Inventory System Operation
- Revenue Generation
- Business Development
- Scheduling and Coordinating
- Operational efficiency
- Performance analysis
- Cost control
- Hospitality management
Accomplishments
- Achieved single digit operating costs by improving maintenance and purchasing processes with accuracy and efficiency.
- Achieved 25% cost of goods by introducing yellowdog software for inventory management.
- Supervised team of 150 staff members.
Certification
- Prometric Certification, 01/08
- ServSafe Food Protection Manager Certification - National Restaurant Association.
- ServeSafe Food Protection Manager Certification Exam Proctor
Timeline
Director of Food and Beverage
Holiday Valley Resort
04.2024 - 03.2025
Director of Operations
Subway KK Corporation
05.2023 - 04.2024
Group Manager
Tim Hortons TAR Enterprises LLC
04.2019 - 05.2023
Area Manager
Subway Restaurants
09.2013 - 04.2019
Restaurant General Manager
KFC/Taco Bell
06.2011 - 08.2013
Kitchen Manager
Old Country Buffet
01.2006 - 01.2011
Manager
Red Lobster
01.1995 - 01.2006
Associate of Arts - Liberal Arts And General Studies
Jamestown Community College
B.A. - Music Education, Music peformance
Ithaca College
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