Matthew Turner

As a member of the management team I would over see operations throughout the entire store with a centralized focus on set departments, depending on my assignment. I was specifically assigned to focus on the fresh departments including produce and floral, meat and seafood, deli and bakery, and starbucks. The job requirements are to maintain company standards of the sales floor to meet customer needs by leading and directing staff through daily assignments and processes. Further responsibilities include scheduling according to business needs for my specific departments, having planning sessions with department heads, assisting during peak volume times, and overseeing execution of company processes set in place for success. Additionally we assist in upholding human resources and customer service policies and practices.

The position of Managing Partner is oversight of the entire operation of the location. Responsibilities included staffing and training associates to execute a high level of service that up held the companies expectations. I also was accountable for maintaining the locations cleanliness for food safety and customer satisfaction. Additionally I was in charge controlling costs and inventory of commodities. The financial obligation to the company was to grow sales through dine in service, and catering. And of course assisting in daily operations over all, working side by side with staff to grow the business and develop people to grow with in the company.

Maumee Bay Brewing Company is a fascinating and wonderful place to work. By far the most fast paced and, at times, challenging operation I have been a part of. No two days were alike here. I was responsible for over seeing daily operations of the restaurant a long with working side by side with team members to create an unforgettable experience. At times I was responsible for operations in the kitchen when we were with out an executive chef and at times I was overseeing operations of the front of house. There were 3 different operations serving guests out of this one location. Maumee bay brewing company which is a 2 level restaurant hosting 2 full service bars and two separate dining rooms, Rockwell's, a fine dining steak house located in a different part of the campus, and a warehouse that would host parties of up to 300 people. All of these could be fully operating at the same time which makes organizational skills and an ability to work as a team and delegate a necessary skill.

My position with this company changed many times over the years. I began as an assistant kitchen manager where I would mostly work through out the day doing prep work and cooking, place orders and maintain inventory, and support the upper management team however they needed. I quickly became a new restaurant opening trainer and went on to open several locations for the company. This job was to help with setting up new locations before the opening, to higher and train new staff, and to assist in the few months after opening in continuing training and development. My final and most tenured position was a restaurant manager. I did this at several locations as well and typical duties would be to oversee a specific area of the restaurant such as the kitchen, the bar and host area, or the service area. Where ever you were assigned responsibility to would dictate what staffing, ordering, training, and inventory you were accountable for. But everyday I was also responsible for entire restaurant operations and guest satisfaction.