Kristen Pizzuti

• Assisted various locations with change by communicating new improvement plans and expectations.
• Increased sales at various locations between 10-20%.
• Tracked and analyzed reports to determine needed improvements.
• Enhanced operational performance and reduced labor expenses by developing and optimizing standard practices.
• Motivated and trained employees to maximize team productivity.
• Evaluated performance and policies against metrics.
• Streamlined operations by outsourcing services, resulting in savings on labor, supplies and maintenance.
• Conducted P&L statement analysis to improve daily operations, increase revenue and reduce costs.
• Coached staff on daily performance and conducted evaluations to constructively address concerns.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.

• Adhered to corporate determined speed of service metrics.
• Exceeded 60% on time delivery minimum by 25% and minimum 75% production times by 15%.
• Staffed within defined labor budgets, ensuring restaurant was appropriately staffed during peak business hours.
• Streamlined inside staff by cross training key team members, allowing more delivery drivers to be staffed.
• Conducted strict inventory and food ordering processes to minimize waste and stay within a budgeted Cost of Sales percentage.
• Continuous training with Junior Management and crew members to establish expectations and maintain consistent and quality product.
• Maintained sanitary and hazard free work environments.
• Coached staff members to address problematic behaviors and establish solutions.
• Created an online, localized social media presence with targeted advertising showcasing current promotions and specials.
• Consistently exceeded Profit from Operations (PFO) goal of 25%.
• Increased bottom line profitability YTD by $21,000 first year within GM position.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Set clear expectations and created positive working environment for employees.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

Supervision of cashiers, guest service team members and cart attendants to include:

• Greeted guests upon arrival and offered assistance.
• Coordinated break times to ensure staff members receive mandated breaks and minimize customer wait times.
• Monitored and coached cashiers on check out speed times.
• Set monthly goals and motivated cashiers to enroll guests in Target REDcard program.
• Monitored cart attendants to keep cart corrals full and tidy.
• Assisted cashiers and guest services with registry and policy questions.
• Worked with loss prevention staff on identifying suspicious behavior.
• Work with cashiers and floor staff to keep register areas clean and return unwanted merchandise to sales floor.
• Streamlined check-in process to decrease wait times and increase customer satisfaction.
• Resolved sources of dissatisfaction and implemented processes to prohibit future service obstacles.
• Remedied issues quickly and effectively through active listening, conflict resolution and dynamic communication skills.

• Delivered product in an efficient and safe manner.
• Maintained expectations set by Senior Management in their absence.
• Responsible for shift specific cash handling procedures.
• Fostered positive working relationships with regular customers.