Krystle Norman

General Manager of Food Service

Burger King

01.2001 - Current

Oversaw daily operations, ensuring compliance with food safety and quality standards.
Developed staff training programs to enhance team performance and customer service.
Implemented cost control measures to optimize inventory management and reduce waste.
Fostered a positive work environment, promoting teamwork and employee engagement strategies.
Managed vendor relationships to ensure timely delivery of supplies and maintain product needed in the resturant.
Reduced food waste through better inventory management and portion control, leading to increased profitability.
Increased customer satisfaction by implementing effective staff training and performance management programs.
Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies by using PnL statements.
Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
Controlled labor hours and inventory costs through hands-on management and proactive changes.
Reviewed and approved employee schedules and timesheets.
Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Addressed and resolved customer service issues to establish trust and increase satisfaction. We must keep the guests happy to ensure that they come back and we get the sales rather than other food establishments
Maintained compliance with company policies and procedures for food safety, sanitation, and quality. We have inspections multiple times a year.
Motivated staff to perform at peak efficiency and quality. Always seeking the best of the best when hiring employees. Run good interviews
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Oversaw food preparation and monitored safety protocols. I am also a Proctor for Serv Safe. Therefor i can certify new managers to be Serv Safe certifed.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines. Also address any health dept. concerns and fix them when they arise.
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.