Lauren Whitmire

• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.

• The General Manager is responsible for supporting the mission, vision, and values of First Watch

Restaurants through all they do in their role every day.

• Develop and maintain a culture of accountability, integrity, service and trust where team members

understand their roles and customers are priority.

• Develop a management team for future growth. Always be conscious and aware of talent and

opportunities to "grow your employees."

• Provide management coverage and direct supervision of operations in an individual restaurant.

• Exercise basic daily financial control to meet the restaurant sales, revenue, and profitability

goals.

• Meet or exceed period budget and profitability goals.

• Provide hands-on leadership when working in unit. Work all positions and provide team feedback daily.

• Provide efficient and professional service to meet or exceed customer expectations.

• Respond to customer feedback and handle customer concerns/needs.

• Ensure all policies, procedures, and training for team members are being followed.

• Participate in certification of team members.

• Set standards so the store maintains the highest level of cleanliness..

• Verify and complete all paperwork on a daily basis.

• Manage all internal/external communications in a timely and effectively manner.

• Follow up and verify all cash deposits are made daily.

• Ensure unit has proper supplies while maintaining period budget.

• Set standards so all units achieve a 95% or better health and Steritech inspection.

• Ensure all policies and procedures, whether HR, Safety, Financial or Operational in nature are being upheld in the unit daily.

• Provide hands on leadership when working in units. Work positions and provide feedback.

• Check weekly schedules to ensure they are written correctly and posted on time

• Participate in bi-weekly First Watch Corporate calls.

• Bi-weekly food inventory completed. If Gap is greater than .7%, weekly food inventories completed.

• Ensure hiring policies and practices are followed.

• Perform second interview on all cooks and servers. Make recommendations for new hires.

• Hold bi-weekly manager meeting to set and enforce standards.

• Hold training classes at units.

• Hold LTO product training classes at the units before the product live date.

• Participate in unit staff meetings.

• Oversee team member certifications.

• Check weekly paperwork to ensure accuracy of, invoices, Safe Sign off, Tip out report, DSR, labor reports and anything else required by the office before it is turned in.

• Participate in writing yearly budgets with COO, Controller and management team.

• Review P&Ls with team each period.

• Enhanced customer satisfaction by implementing effective front of house management strategies.
• Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
• Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.