Kendall Holley

• Managed daily operations to ensure smooth service delivery and customer satisfaction.
• Coordinated monthly budgets, managed profit and loss, and consistently met desired margin targets, directly reporting to the General Manager.
• Maintained business inventory below target levels through regular monitoring.
  Created strategic plans for adjustments based on monthly inventory assessments.
  Performed monthly inventory counts to align stock levels with business objectives.
• Conducted regular performance evaluations for employees to ensure quality standards were maintained.
• Applied knowledge of coverage needs and individual employee strengths to produce successful team schedules.
• Plan and conduct regular staff meetings to communicate goals, updates, and receive feedback.
• Trained staff members on membership sales strategies and customer service techniques.
  Developed knowledge on massage services and enhancement offerings for improved sales performance.

• Developed sales plans, goals, strategies and objectives to achieve team goals and revenue objectives.
• Applied knowledge in budgeting and employee development to foster profitable spa operations.
• Maintained detailed records of financial transactions, including client payments, deposits, and refunds.
• Participate in QBRs to showcase achievements, challenges, objectives, and various metrics
• Hired, led and provided performance management for spa employees.
• Remain compliant with all state regulatory boards regarding intake forms, waivers, and SOAP notes.
• Creating buy-in with clientele through outreach and demos directly on the gym floor.
• Coordinated with spa staff members on daily operations, including inventory management, customer service, and product sales.
• Handled guest complaints, maintaining a positive dining experience for restaurant patrons.
• Developed seasonal and targeted promotions to drive brand exposure and generate revenue.
• Managed scheduling for therapists and front desk staff to optimize efficiency.
• Trained and mentored staff on spa protocols and customer service standards.
• Coordinated inventory management for spa products and supplies, ensuring availability.

• Training and supporting the General Managers and Assistant General Managers during the new restaurant opening process
• Sg brand ambassador to our internal guest (new management staff and new team members).
• Traveling throughout the US to oversee the training for new restaurant openings
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Creating and teaching virtual training classes thought Zoom and goggle, with about 130-150 trainers across the fleet
• Oversaw training development initiatives from concept through completion stages.

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• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Conducted periodic reviews of inventory levels and product mix in stores.
• Scheduled regular meetings with leadership team to discuss objectives, performance metrics and customer feedback.
• Analyzed financial data such as sales reports, budgets and payroll records to identify areas of improvement.
• Reviewed staffing needs to ensure adequate coverage at all times in stores.
• Maintained relationships with vendors to obtain the best pricing on supplies and materials.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.
• Ensured compliance with local health department regulations regarding food safety standards.
• Mitigated business risks by working closely with staff members and assessing performance.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
• Supervised 35-40 employees, ensuring optimal productivity.

• Developed and implemented operational strategies to improve efficiency, and maximize customer satisfaction.
• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Led employee evaluations with constructive feedback to boost performance.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Recruited, trained and empowered employees to achieve key performance indicators.
• Provided leadership, insight and mentoring to staff supplying knowledge of various company programs.
• Prepared staff work schedules and assigned team members to specific duties.
• Administered employee discipline through verbal and written warnings.

• Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Ensured compliance with local health department regulations regarding food safety standards.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.
• Led employee evaluations with constructive feedback to boost performance.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Implemented employee recognition programs to motivate staff members towards achieving organizational goals.

• Setting and maintaining the standard of food, service, safety and cleanliness
• Specialized in cutting steaks (Ribeyes, Sirloins, fillets, Strips, fish, and Pork chops)
• Caring for the needs of the guest and providing problem resolution when necessary
• Setting and maintaining the standard of food, service, safety and cleanliness
• Training team members, providing mentoring, developing, managing and leading the team in accordance with company standards
• Quality control of operations including line checks, plate presentation and facility walkthrough
• Ensuring restaurant management compliance with all federal, state and local wage and hour laws and labor and employment laws including meal break compliance
• Monitoring cost controls, including but not limited to, food, beverage, labor and all other controllable cost items
• Establishing and managing sales goals for each target area- dine in, catering, takeout and check average.

• Ensured the quality control of food and food safety regulations were met
• Delegating responsibilities to keep the Kitchen neat, clean, and organized
• Maintained small-ware orders
• Trained and developed crew members
• Setting goals for crew members to enhance values within the company
• Monitored food waste and inventory levels
• Resolved any food quality issues
• As the Supervisor you're the expediter which controlled the pace of kitchen, ensuring all persons received their food in a timely manner
• Establishing a relationship with the cooks that provide a positive culture
• Handling each occurring issues individually expressing compassion to each guest.