Michael Summerall

-Led team of 50+ team members.

-Consistently met or exceeded food cost expectations.

-Manager training store.

-Ecosure consistently above 93 (100% one occasion)

-Developed 5 team members to management roles.

-Manager of the quarter on a few occasions.

-Top 3 store consistently in the market.

-Ensuring superior food and service for our guests.

-Scheduling,Hiring,Training and people development,

-All ordering for entire restaurant.

-Full inventory counts, Weekly,Bi monthly, Monthly.

-P/L analysis

-Budgets/declining budgets

-Managed both BOH/FOH staff

-4M+

-6m+ Annual Sales

-Oversee restaurant operations and ensure a smooth flow.

-Maintain a positive restaurant culture.

-Create work schedules that align with restaurants needs.

-Train new employees to help meet the restaurants expectations.

-Interact with diners and build positive rapport within the community.

- Assist with LBW orders and tastings of new wines, liquors, and beer to add to existing menu.

-Kitchen Manager to FOH manager(2003) to Managing Partner (2005)

-4M+annual sales.

-Developed both FOH and BOH and kitchen managers.

-Responsible for all monthly budgets, managers schedules.

-Responsible for the restaurant P&L, all financial decisions and aspects of the restaurant.

-Developed 8 total key managers and assistant managers and kitchen managers.

-Maintained a 40% turnover rate for the entire restaurant.

-Increased restaurant sales from3.2 million to 4 million in two years.