Michael Newell
Hudson Falls,NY
Summary
Motivated military veteran with over 22 years of experience in the restaurant industry, including 8+ years in management. Proficient in all positions within the industry, excelling in both front-of-house (FOH) and back-of-house (BOH) roles. Thrives in fast-paced environments and consistently operates at a high speed. Passionate about delivering exceptional customer service and exceeding expectations. Currently pursuing a Bachelor's degree in Sport Business and Entertainment from Grand Canyon University, with only one semester remaining. Ready to hit the ground running and contribute immediately. Eager to continue to grow each day and fully maximizing potential.
Overview
17
17
years of professional experience
Work History
General Manager
Voodoo Doughnut
01.2024 - 01.2025
- Recruited, hired and trained new team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Maintained labor at 22% with a goal of 25% and below while having the most tenured staff in the company.
- Wrote weekly schedules and created new excel spreadsheet with formulas for forecast labor and sales.
- Proficient in inventory and placing product orders.
- Proficient in submitting invoices and tracking expenses.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
Manager
Illegal Pete’s, LODO
05.2023 - 01.2024
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
General Manager
Rudi's Deli
10.2022 - 05.2023
- Conducted weekly and monthly P&L, supervisor, and operations team meetings. Created weekly schedules and adjusted as needed to maintain 19% labor or below. Placed weekly Shamrock, Pepsi and, alcohol orders in timely manner. Submitted and approved invoices weekly through Margin Edge. Filled out tip log on regularly and submitted payroll bi-weekly. Created inventory sheet in Margin Edge and began taking inventory for first time.
- Ran day-to-day operations such as opening, prepping, register, anchor, expo, and closing restaurant. Supervised and trained numerous employees on correct restaurant procedures and health codes. Guided them with hands-on leadership style.
- Ensured food waste was kept to minimum and food cost was below desired goal of 27%. Provided exceptional customer service day in and day out. Ensured every customer left smiling
General Manager
Jersey Mike's Subs
02.2022 - 10.2022
- Attended weekly and monthly training meetings with operations directors, discussing monthly P&L and budgets. Ran busiest Jersey Mike's in Arizona with sales averaging between $37K-40K weekly. Placed Sysco, Pepsi, and Alsco orders once or twice weekly. Wrote weekly schedules that were submitted two weeks in advance, maintaining 14% labor and below.
- Worked-in daily operations at store to ensure successful business day. Tasks are, but not limited to, opening, closing store, baking bread and cookies, and prepping. Put away food and Pepsi orders routinely. Train and guide employees on Jersey Mike's way. Conducted daily inventory every Monday and discussed with supervisor, what items can be improved upon such as using too much bacon or slicing too heavy on turkey, for example.
- Catered lunch and sandwich boxes regularly, regardless of 24 hour notice or not. Pushed catering and online sales to equally as busy heights as in store business.
FOH Manager
Hulas Modern Tiki, Old Town Scottsdale
01.2019 - 02.2022
- Trained and mentored employees on proper restaurant standards and how to provide exceptional FOH service. Wrote weekly FOH schedules taking into consideration spring training, spring break, restaurant week, holidays, and COVID at one point in time.
- Grew within company at as fast-pace, starting as busser and becoming restaurant's swiss army-knife. Worked as busser, host, expo, bar-back, bartender, server, and FOH manager. Closed restaurant nightly, setting up next days staff for successful next day.
- Learned how to operate business during COVID-19 pandemic by assisting general manager with scheduling and any restaurant needs.
Supervisor/Prep Cook/ Chef
Southern, Mesa
11.2012 - 12.2018
- Cooked food quickly and accurately while upholding company standards. Prepared food according to production sheet and following recipes to perfection. Ran line during rush hours and trained other employees to communicate and lead under pressure.
- Advanced to lead prep-cook at new restaurant for company. Multitasking by training and prepping enough food while running breakfast. Prepared product according to pars and count sheets. Supervised weekday night shifts, which gave me my first taste of managerial experience.
Third Class Petty Officer
United States Navy
11.2007 - 08.2011
- Earned Navy Achievement Medal/ Good Conduct Medal and ESWS pin; top of division every year in Evaluations. Coxswain of Rigid-Hull Inflatable Boat (RHIB)/ Landing Signalman Enlisted (LSE)/ Flight Deck Officer (FDO) for helicopter operations during counter-narcotics operations in South Pacific, maintaining equipment and regularly using mechanical/hand tools.
- Head supervisor for all E-3 and below, along with qualifying 20+ individuals in seamanship training. Achieved success by using teamwork, communication, and handling extreme conditions with professionalism.
- Flight Deck Officer and Landing Signalman Enlisted for flight operations while underway and during deployments. Assisted in seizing of over 1000 kilos of drugs over three deployments as Coxswain (driver) of Rigid-Hull Inflatable Boat (RHIB).
Education
Bachelor of Science - Sports Business Entertainment
Grand Canyon University
09-2025
Skills
- ServeSafe Manager qualified until 2027
- Over 22 years restaurant experience and 8 years of restaurant managerial experience
- Military veteran with unbeatable work-ethic
- Education, ambition, and capacity for job
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Timeline
General Manager
Voodoo Doughnut
01.2024 - 01.2025
Manager
Illegal Pete’s, LODO
05.2023 - 01.2024
General Manager
Rudi's Deli
10.2022 - 05.2023
General Manager
Jersey Mike's Subs
02.2022 - 10.2022
FOH Manager
Hulas Modern Tiki, Old Town Scottsdale
01.2019 - 02.2022
Supervisor/Prep Cook/ Chef
Southern, Mesa
11.2012 - 12.2018
Third Class Petty Officer
United States Navy
11.2007 - 08.2011
Bachelor of Science - Sports Business Entertainment
Grand Canyon University
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