Michael McGregor
Restaurant Operations Consultant
Sacramento,CA
Summary
Results-oriented operations manager offering over 10 years of high-level experience supervising and motivating teams ranging from 15-85. Reliable, enthusiastic and organized training specialist with a wide variety of skills that can translate to many industries.
Overview
12
12
years of professional experience
Work History
Restaurant Operations Consultant
Mr. Pickles Franchise Systems
10.2021 - 12.2023
- Responsible for training and development of new franchise owners and management.
- Provided operational and technical support to franchisees.
- Conducted store inspections to ensure company standards are being upheld.
- Optimized customer experience by delivering superior services and effectively troubleshooting issues.
- Enhanced communication among team members, fostering a collaborative and supportive work environment.
- Identified areas of improvement for store operations, implementing targeted solutions to increase productivity.
- Implemented best practices to optimize stores organizational performance, leading to improved operational efficiency.
- Hired, onboarded and trained management and team members for new store openings across multiple states, showcasing strong project management and leadership skills.
- Pioneered training modules enhancing operational efficiency across franchises.
- Managed payroll and scheduling, ensuring accuracy in all corporate locations.
- Audited weekly inventory and discussed COGs with all corporate managers, providing detailed insights and recommendations.
- Optimized Prime Cost targets through strategic audits and COGs management..
- Evaluated customer needs and feedback to drive product and service improvements.
- Trained franchisees and their staff on new technologies, products and procedures.
Manager
Iron Horse Tavern
03.2021 - 09.2021
- Oversaw opening and closing procedures, ensuring business readiness.
- Hired, onboarded and trained new team members.
- Managed rollouts of new food and beverage items including identifying potential allergens giving the service staff the tools needed to be successful.
- Utilized forecasts and sales trends to optimize staff scheduling and decrease labor.
- Conducted weekly inventory and placed biweekly orders of food, beverage and paper products.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maintained strict sanitation standards due to ongoing Covid-19 pandemic.
- Managed and motivated employees to be productive and engaged in work.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
General Manager
Chicago Fire
12.2018 - 11.2020
- Oversaw day to day operations of the restaurant.
- Biweekly ordering and weekly inventory of all food, alcohol and paper products.
- Developed and implemented strategies to increase sales and profitability.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Weekly audits of payroll to ensure accuracy.
- Forecasted sales using historical data and adjusting as necessary.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Hiring, onboarding and training of staff.
- Arranged contests and team building activities to foster a culture of caring for and valuing our team members.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Helped revamp the beer program at multiple locations by featuring more local breweries.
Asst. General Manager
Track 7 Brewing
05.2018 - 11.2018
- Integral part of the opening management team for Track 7's flagship restaurant
- Handled cash accurately and prepared deposits.
- Collaborated with management team to create all policies, procedures and training modules.
- Drafted and documented employee handbook and company policies to reduce compliance risks.
- Motivated, trained, and disciplined employees to maximize performance.
- Increased customer satisfaction by addressing and resolving concerns in a timely manner.
- Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.
- Ongoing training of staff on food and beer menu changes.
- Monitored sales of beer and wine, providing analytical insights for business growth.
- Maintained accurate inventory of all alcohol products, ensuring optimal stock levels.
General Manager/HR Officer
The Brass Tap
11.2017 - 05.2018
- Responsible for day to day operations of restaurant, bar and brew system.
- Wrote weekly schedules for a staff of 30-40.
- Maintained all health and safety standards while adhering to strict franchise standards.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Ordered food, alcohol and all general supplies for the restaurant.
- Hired, trained, conducted orientations and onboarding of all new employees.
- Booked events and live music for weekly performances.
- Counted inventory of all food and alcohol weekly and entered into tracking system
- Successfully implemented strategies to build sales and decrease labor.
- Achieved consistent compliance with local laws and industry regulations by staying informed of changing requirements and updating policies accordingly.
- Increased customer engagement through social media.
- Managed multiple social media platforms, ensuring a consistent brand voice and message.
- Maintained accurate personnel records, ensuring privacy standards were met in accordance with relevant regulations.
- Ensured compliance with labor laws and regulations through diligent review of company practices and policies.
- Conducted thorough performance evaluations to identify areas of improvement and provide constructive feedback to employees.
- Enhanced employee satisfaction by implementing effective HR policies and procedures.
- Reduced employee turnover by addressing concerns, mediating conflicts, and providing support for staff members.
Unit Manager
SSP America
04.2017 - 11.2017
- Lead teams at multiple units while adhering to strict company, airport and union standards.
- Conducted weekly inventory counts of food and liquor to optimize COGS.
- Placed food and alcohol orders daily.
- Trained bartenders on new drink recipes during new liquor and beer rollouts.
- Performed multiple line and equipment checks daily to enforce safety standards.
- Wrote schedules while abiding all union bids and personal time off requests
- Trained new kitchen team members on policies, procedures and culinary fundamentals.
- Worked side by side with kitchen team to build a culture of support and teamwork while still managing FOH staff.
- Ensured compliance with regulations and standards through regular audits, staff education, and policy updates.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- 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.
FOH & BOH Manager/Corporate Trainer
Lucille's Smokehouse BBQ
06.2012 - 01.2017
- Interviewed, hired and designed training schedules for all positions.
- Coordinated new hire onboarding, completing background checks and reference checks to complete screenings.
- Ensured compliance with labor laws and regulations through diligent review of company practices and policies.
- Efficiently resolving problems or concerns to satisfaction of all involved parties
- Traveled to new locations to train management and staff, ensuring successful new restaurant opening.
- Successfully managed stores with sales ranging from $8 million/year to $20 million/year.
- Analyzed sales data to identify popular dishes and optimize ingredient purchasing decisions.
- Led daily pre-shift meetings to review specials, allergen information, and any operational updates.
- Accepted merchandise and entered appropriate coding into company tracking system.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Spearheaded employee training programs, improving overall skillsets within BOH team.
- Developed new management role to streamline communication channels between FOH and BOH teams and improve overall restaurant efficiency.
- Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety.
- Handled scheduling responsibilities, ensuring adequate staffing levels while minimizing labor costs.
- Conducted performance evaluations for BOH staff members, providing constructive feedback for continuous growth.
- Implemented sanitation protocols to maintain a clean and safe working environment, passing all health inspections with ease.
- Developed effective strategies for reducing wait times during peak hours, resulting in improved customer satisfaction.
- Conducted performance reviews and provided feedback to department managers on employee performance.
- Advocated for staff members, helping to identify and resolve conflicts.
- Organized regular team-building events to promote camaraderie among employees and boost morale.
Skills
- Restaurant Management
- Catering
- Banquets
- Food Safety
- Kitchen Management
- Profit & Loss Analysis
- Cooking
- Performance Tracking
- Management Coaching
- Safety Regulations
- Leadership
- Human Resources Officer
- Process Improvement
- Forecasting and Reporting
- Auditing
- Payroll
- Profit & loss
- Customer service
- Training & development
- Marketing
- POS systems
- Recruiting
- Operations management
- Financial auditing
- Team Development
- Client Relationships
- Problem-Solving
- Attention to Detail
- MS Office
- Budgeting
- Sales building
- Office management
- Conflict resolution
- Analytics
- Hospitality
- Employment & labor law
- Event Planning
- Software troubleshooting
- Google Suite
- Presentation skills
- Classroom management
- Project management
- Bookkeeping
- Menu planning
Timeline
Restaurant Operations Consultant
Mr. Pickles Franchise Systems
10.2021 - 12.2023
Manager
Iron Horse Tavern
03.2021 - 09.2021
General Manager
Chicago Fire
12.2018 - 11.2020
Asst. General Manager
Track 7 Brewing
05.2018 - 11.2018
General Manager/HR Officer
The Brass Tap
11.2017 - 05.2018
Unit Manager
SSP America
04.2017 - 11.2017
FOH & BOH Manager/Corporate Trainer
Lucille's Smokehouse BBQ
06.2012 - 01.2017