London Dabney

Corporate Manager Trainer

Pluckers Wing Bar – Houston, TX

January 2024 – Present

Promoted to Corporate Manager Trainer to lead management development, oversee operational consistency, and uphold brand standards across multiple high-volume locations.

• Directed and delegated responsibilities to a team of 25+ employees per shift, ensuring seamless operations and exceptional guest experiences.
• Coached and developed team members to consistently meet and exceed company standards, service expectations, and performance goals.
• Trained and mentored front-of-house managers on standard operating procedures (SOPs), leadership principles, and service execution.
• Designed and implemented training materials and development programs to enhance front-of-house leadership capabilities.
• Led daily pre-shift meetings and weekly team sessions, introducing innovative team-building activities to drive engagement and achieve performance targets.
• Maintained daily comp percentages below 1% while managing sales volumes averaging $18K–$40K per day.

• Spearhead all aspects of restaurant operations, including staff management, inventory control, and customer service, resulting in a 15% increase in overall revenue. - Implement strategic marketing initiatives and promotional campaigns to attract new customers and enhance brand visibility. - Develop and enforce standard operating procedures (SOPs) to maintain high-quality service standards and uphold health and safety regulations. - Recruit, train, and mentor staff members, fostering a positive work environment and promoting professional growth. - Analyze financial reports, budget allocations, and sales data to identify areas for improvement and implement cost-saving measures. - Cultivate strong relationships with vendors, suppliers, and local community organizations to support business objectives and enhance community engagement. - Handle guest inquiries, complaints, and feedback with professionalism and prompt resolution, resulting in an increase in customer satisfaction ratings by 20%.

• Assisted in managing daily restaurant operations, including staff scheduling, inventory management, and vendor relations. - Collaborated with the management team to develop and implement strategies to improve operational efficiency and profitability. - Provided training and guidance to new hires, ensuring adherence to company policies and service standards. - Conducted regular performance evaluations and provided constructive feedback to team members to enhance productivity and morale. - Maintained inventory levels and monitored food costs to optimize profitability and minimize waste.

• Lead a team of waitstaff in delivering outstanding service to guests, resulting in consistently high customer satisfaction ratings.- Oversee dining room operations, including seating assignments, table service, and guest inquiries, ensuring a seamless dining experience for all patrons.- Train and mentor waitstaff on service standards, menu knowledge, and upselling techniques, resulting in improved performance and increased sales.- Collaborate with kitchen staff and management to ensure timely and accurate food delivery, addressing any issues or concerns to maintain service excellence.- Manage reservations and seating arrangements, optimizing table turnover and maximizing restaurant revenue.- Handle guest complaints and inquiries with professionalism and tact, resolving issues promptly to ensure guest satisfaction and loyalty.- Maintain a clean and organized dining area, adhering to sanitation and safety standards to provide a comfortable and inviting atmosphere for guests.