Open To Work
Morgan Hatch
Wendy's
Baltimore,MD
1
Certification
7
years of post-secondary education
6
years of professional experience
Results-driven Restaurant Manager experienced in overseeing high-traffic establishments and managing diverse culinary and service teams. Delivered exceptional dining experiences by motivating team members to meet challenging customer demands while maintaining stringent quality and safety standards. Focused on optimizing efficiency and profitability through effective inventory management and budget control.
Work History
Restaurant Manager
2 Years 8 Months- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Supervised daily restaurant operations to ensure efficient service delivery.
- Trained and developed team members on customer service best practices.
- Scheduled staff shifts to optimize coverage during peak hours.
- Resolved customer complaints promptly to enhance satisfaction.
- Implemented health and safety protocols for a clean work environment.
- Managed inventory and ordered supplies to maintain stock levels.
- Conducted staff meetings to communicate goals and expectations clearly.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Concessions Manager
6 Months- Managed daily operations of concessions at Oriole Park during events.
- Supervised staff to ensure efficient customer service and product delivery.
- Coordinated inventory management and supply orders for concessions stands.
- Developed training programs to enhance staff skills and performance.
- Collaborated with vendors to ensure timely delivery of concession supplies.
- Analyzed sales trends to optimize menu offerings and pricing strategies.
- Ensured that all food safety regulations were followed at all times.
- Managed all aspects of concession stand operations at Oriole Park during events. by cooking food, cleaning equipment, and balancing daily receipts.
Restaurant Manager
2 Years 3 Months- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Supported kitchen staff by preparing ingredients and organizing workstations during busy meal periods.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
Education
Business Administration
Business Administration
High school diploma or GED
Skills
- Food service management
- Restaurant management
- Hospitality management
- Event coordination
- Food safety management
- Inventory management
- Budget management
- Cost management
- Profit and loss analysis
- Financial operations management
- Cash handling
- Operational cost reduction
- Operational improvements
- Labor cost management
- Menu pricing
- Sales analysis
- Customer service
- Customer engagement
- Food service
- Team development
- Team training
- Employee training
- Staff development
- Hiring processes
- Talent acquisition platforms
- Performance evaluations
- Staff scheduling
- Shift management
- Supervising experience
- Team management
- Team leadership
- Senior leadership
- Leadership
- Management
- Strategic planning
- Project management
- Effective communication
- Collaboration
- Professionalism
- Organizational skills
- Organization and prioritization
- Conflict management
- Health and safety compliance
- Food handling
- Food industry
- Hospitality
- Casual dining management
- POS systems
- POS system operation
- Microsoft Excel
- Productivity software
- Computer literacy
- Computer operation
- Math
- Equipment malfunction troubleshooting
- Cost control
- Key Performance Indicators
- Cost-saving initiatives
- Employee retention
- Sales
- Restaurant experience
- ATS
- Kitchen equipment management
- Kitchen oversight
- Food safety
- Events management
- Profit & Loss statement
- Profit & loss
- Customer engagement
- Kitchen equipment management
- Kitchen oversight
- Labor cost management
- Customer service practices
- POS system operation
- Menu pricing
- Inventory control
- Performance evaluations
- Staff scheduling
Certification
- Microsoft Office Specialist, 03/20, Present
- Driver's License, 07/29
- ServSafe, 08/24, 08/27
Languages
English
Groups
- Shay Sharpe Pink Wishes, 11/14, Present
- Ronald McDonald House, 01/12, 10/20
Work Preference
Job Search Status:
Open to work
Location Preference
On-SiteRemoteHybrid
Open to relocation:
Yes
Minimum Desired Compensation
$66000/yr
Timeline
Bowie State University
Business Administration
08.2024 - 09.2026Read More
Restaurant Manager
Wendy's
01.2024 - CurrentRead More
Concessions Manager
Oriole Park at Camden Yards
07.2023 - 01.2024Read More
Restaurant Manager
Jimmy John's
03.2021 - 06.2023Read More
Hampton University
Business Administration
08.2018 - 01.2021Read More
Woodlawn High School
High school diploma or GED
10.2015 - 06.2018Read More