Heather Groblewski

I Joined The Friedman Hospitality Group as General Manager for Fire and Ice on Toby Creek. The restaurant had gone through difficult times with a revolving door of management and new ownership. I was able to revamp the restaurant and create an amazing environment for the team and our clients. The restaurant has become a destination and extremely busy and successful with glowing reviews. I added live entertainment two nights a week and opened for lunch in addition to dinner which all resulted in the restaurant becoming extremely profitable. The restaurant runs like a well oiled machine with excellent teamwork and communication for both front and back of house. We are one cohesive team! Our guests are very loyal and we exceed their expectations through genuine care. I hired and recruited new team member as worked on training and adding new positions to ensure streamlined operations and smooth service.

I was recruited to join Red Lobster in Dickson City when it was ranked 704 out of 705 in the company. I focused on putting together a dynamic team to focus on overall operations, culture and guest satisfaction which comes hand in hand with team satisfaction. Red Lobster Dickson City has gone through a transformation. We are profitable , reputable and a destination for our guests.

• Managed and improved various procedures, including requirements, gaps analysis, training and development and new program rollout.

Relocated from Bloomsburg to Dickson to take on an underperforming café. Improved staffing levels , overall Café Health retention, food safety, food cost, training , environment, sales and profitability. Motivator and role model for management team to inspire and uplift the team.

• Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
• Encouraged, trained and disciplined employees to maximize performance.
• Designed sales and service strategies to improve revenue and retention.
• Established clear performance goals and metrics for revenue, P&L, customer service and customer retention for each retail unit.

I began as an assistant manager in a training café to learn the concept. I was promoted to Market Training Manager within a year. I was highly involved in the Manager in Training process, I planned and facilitated the Dough 101 program which is a three day session of development classes for all new shift supervisors and Managers in training. I was involved in eight new café openings in Pennsylvania and New York City. I was responsible for all market roll outs and training results for nine cafes. I was able to build relationships with associates and managers while leading the training for the market.