Summary
Work History
Education
Skills
Certification
Timeline
Overview
Generic

Maryland Matthews

Houston,TX

Summary

Dynamic Restaurant General Manager with a proven track record at Jack in the Box, excelling in operations management and customer engagement. Enhanced team performance through effective training and cost control strategies, resulting in improved guest satisfaction and reduced turnover. Skilled in inventory management and fostering a positive work environment.

Qualified [Desired Position] with strong background in managing high-volume restaurant operations. Successfully led teams to deliver exceptional service and maintain high standards of quality and efficiency. Demonstrated expertise in inventory management and cost control.

Professional hospitality leader with proven track record in managing high-performance teams and driving customer satisfaction. Skilled in operational management, staff training, and budget oversight. Known for adaptability, strong problem-solving abilities, and focus on achieving results through collaborative efforts. Consistently delivers exceptional dining experiences while maintaining high standards and efficiency.

Work History

Restaurant General Manager

Jack in the Box
02.2023 - 01.2025
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Set clear expectations and created positive working environment for employees.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
  • Carefully interviewed, selected, trained, and supervised staff.

Restaurant General Manager

Pizza Hut
03.2019 - 11.2021
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Set clear expectations and created positive working environment for employees.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.

Restaurant General Manager

Strand Bistro
04.2017 - 01.2020
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Set clear expectations and created positive working environment for employees.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
  • Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
  • Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Enhanced customer satisfaction through consistent delivery of high-quality food and service.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Ensured compliance with all health department regulations as well as company policies and procedures.
  • Purchased adequate quantities of food, beverages, equipment, and supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
  • Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
  • Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • 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.
  • Coordinated with catering staff to deliver food services for special events and functions.

OWner/Restaurant General Manager

Flames
05.2014 - 04.2017
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Established foundational processes for business operations.
  • Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
  • Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Expanded product offerings by researching market trends and identifying potential growth opportunities.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
  • Achieved significant cost savings by implementing energy-efficient solutions across company facilities.
  • Improved team productivity by introducing innovative project management tools and techniques.
  • Elevated brand awareness with targeted marketing campaigns, leveraging social media and digital platforms.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Assisted in recruiting, hiring and training of team members.

Education

High School Diploma -

Highlands High
San Antonio, TX
05-1985

Skills

  • Operations management
  • Inventory management
  • Food safety
  • Cost control
  • Pre-shift walk-through
  • Schedule coordination
  • Labor management
  • Hiring decisions
  • Customer engagement
  • Guest relations
  • Food preparation
  • POS system
  • Guest experience oversight
  • Team management
  • Food service background

Certification

Food Safety Certification

Timeline

Restaurant General Manager

Jack in the Box
02.2023 - 01.2025

Restaurant General Manager

Pizza Hut
03.2019 - 11.2021

Restaurant General Manager

Strand Bistro
04.2017 - 01.2020

OWner/Restaurant General Manager

Flames
05.2014 - 04.2017

High School Diploma -

Highlands High

Overview

11
11
years of professional experience
1
1
Certificate

Similar Profiles

CREATE PROFILE
Maryland Matthews