Margo M. Graham
Foggy Notion
Yucca Valley,CA
14
years of professional experience
Results-driven management professional with a focus on people-oriented strategies in high-volume environments. Expertise in the hospitality industry includes assessing and implementing changes that enhance staff development, streamline processes, and improve profitability. Committed to fostering a positive team culture and delivering exceptional service that boosts employee engagement and customer satisfaction.
Work History
Operational Manager
2 Years 5 Months- Led cross-functional teams in executing strategic initiatives, ensuring alignment with company goals.
- Managed inventory systems, optimizing stock levels to meet production demands without excess waste.
- Analyzed performance metrics to identify areas for improvement, driving continuous operational enhancements.
- Improved team productivity through effective communication, training, and performance evaluations.
- Managed budgets for multiple projects, ensuring timely delivery and cost control.
- Increased customer satisfaction with consistent quality control measures and proactive issue resolution.
- Optimized inventory management strategy through accurate forecasting and demand planning methodologies.
- Supervised operations staff and kept employees compliant with company policies and procedures.
District Manager
2 Years- Managed all General Managers at four Cafés
- Developed payroll budget schedules to align labor costs with operational needs
- Profit and Loss knowledge
- Implemented inventory management system across all locations to optimize stock levels
- Negotiated contracts and pricing for paper supplies, ensuring cost-effective procurement
- Executed cash handling reconciliation processes to ensure accuracy in daily transactions.
- Cash handling reconciliation
- Utilized Micros POS
- Multi-million dollar quick service café’s located in popular locations with a full kitchen
General Manager
6 Years- Led management team to enhance operational effectiveness
- Directed unionized staff of 100+, ensuring compliance and fostering a collaborative environment
- OSH and staff job training
- Inventory Management
- Researched and identified local small businesses for partnerships in food, beverage, and beauty products
- Negotiated contract and pricing with each specialty maker
- Executed cash handling procedures to ensure accurate financial records
- Worked with Chef seasonally on menu planning, budgeting, and implementation
- Utilized Aloha POS
- Multi-million dollar quick service market with full service kitchen and bar
Multi-Unit Director of Operations Front of House
4 Years- Coordinated management team of 8+, enhancing operational effectiveness
- Scheduled and budgeted FOH staff for both locations, aligning staffing levels with business needs
- Conducted annual evaluations for FOH training staff
- Worked directly with Payroll Department
- Ordered inventory for food and beverage, including beer, wine, and dry goods.
- Managed all cash reconciliation for both locations
- Directed all aspects of banquet and off-site catering programs from booking to individualized menus, table arrangements, flowers, chef coordination and hospitality
- Organized systems to handle high volume business, contributing to 25% sales increase over 4 years
- World-renowned destination Mexican restaurant with sales grossing $10 million annually. Powered by 8 house-made salsas daily
Education
Bachelor of Science - Liberal Arts and Sciences
Skills
Aloha
Square and Micros proficiency
P&L management
Staff development
Vendor negotiation
Customer loyalty (Customer satisfaction is in my DNA!)
Staff development and management
Conflict resolution
Process improvement
Interests
- Collecting and selling vintage clothing (specifically denim and Made In USA).
- Repair and mend vintage clothing
- Prepare and participate in local Vintage Markets
- Collecting desert objects found in the wild
PARK CHOW and CHOW RESTAURANT
- High-volume multi-level restaurant located next to Golden Gate Park specializing in local organic farm to table food
- General Manager
- Annual budgeting food costs, labor costs, cash reconciliation
- Scheduling payroll, inventory
- Ordering specialty craft beers and non-alcoholic seasonal cocktails
- Introduced recycling and composting programs that substantially reduced costs
- Directed all aspects of banquet program from booking to individualized menus, table arrangements, flowers, chef coordination and hospitality
- 2004-2011
Timeline
Operational Manager
Foggy Notion
04.2024 - 09.2026Read More
District Manager
PARK CAFÉ GROUP
01.2022 - 01.2024Read More
General Manager
TASTES ON THE FLY AT NAPA FARMS MARKET
01.2017 - 01.2023Read More
Multi-Unit Director of Operations Front of House
RED IGUANA
01.2013 - 01.2017Read More
Willamette University
Bachelor of Science from Liberal Arts and Sciences
Read More