Matthew Vermeer

Managing store operations, driving financial success. Building great teams and creating a meeting place in the community. Customer experience-driven. Proper planning for excellent labor cost and control. Ensuring inventory excellence at all times. In-depth management of financial P&L reports.

• Oversee and manage areas of each restaurant and make final decisions on matters of importance
• Manage each restaurant's P&L to optimize manageable profit, control COGS, Labor, and Controllables(semi-fixed expenses)
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of each restaurant
• Responsible for the development and achievement of each restaurant's business plan by working with the owner and interacting with ADQ Business Consultants, field staff or territory operator
• Ensure guest service in all areas in each restaurant meets company standards
• Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained in each restaurant
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales
• Staff, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews
• Expected to exercise good judgment in decision-making and reporting issues to the Owner
• Perform other duties and responsibilities as requested by owner or owner's appointee
• Responsible for hiring and terminating all management staffing within all state/federal guidelines
• As needed support the development of new stores

• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions
• Uphold restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank
• Developed effective scheduling processes to achieve production objectives
• Received and reviewed candidate resume and job application submissions to approve or deny applicants for initial interviews

• Responsible for operating a restaurant with annual sales of 3.25 Million dollars, controlling inventory levels and costs, evaluating & training employees & managers, scheduling for 60 employees
• Consistently control profits and losses by following company guidelines for labor and inventory management