MARK D ENDERS

• Denny's Restaurants...Area Manager.
• I currently oversee 9 Denny's locations in WI and IA.
• Over the past  I was responsible for the opening and development of 6 new Denny's locations.
• Selected and trained all team members and management to exceed corporate Brand Standards
• Recognized team members for efforts and contribution
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
• Demonstrated teamwork in creative and innovative ways
• Analyzed P&L's and used them to focus on opportunities for profit 
• Provide feedback, information and suggestions to the General Manager of each location on improving guest service, sales and profits
• Resolved conflicts promptly to promote a positive environment for customers.

• I was responsible for all aspects of running  2-24 hour restaurants. This included but was not limited to hiring, training, inventory, schedules, meeting P&L's, ensuring guest service is met.
• Achieved a  high employee retention rate.
• Actively participated in ongoing customer service programs to build sales and rapport in the community.
• Strategically developed effective marketing plans to increase sales and profits while managing costs.

I oversaw 3 Taverns and operations including

• Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests. 
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

As General Manager I was responsible for all operations of the restaurant including

• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Oversaw 40 plus staff to mentor on operations activities and boost productivity.
• Provided staff members with the support and training to achieve top client satisfaction.
• Monitored equipment and food inventory

General Manager of restaurant responsible for 

• Trained incoming staff regarding restaurant's practices, culture and procedures.
• Adhered to safe work practices.
• Created and implemented an action plan to address cost control issues.
• Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.