Summary
Overview
Work History
Education
Skills
Accomplishments
References
Timeline
Generic

Philip Muir

Winterville,North Carolina

Summary

Seasoned professional in general and operations management with comprehensive experience leading teams, optimizing processes, and implementing cost-effective strategies. Skilled in strategic planning, staff development, and operational efficiency, consistently improving workflow and reducing costs. Proven track record of enhancing overall business performance through effective leadership and innovative problem-solving.

Overview

38
38
years of professional experience

Work History

Assistant General Manager

Panera Bread
Greenville, North Carolina
09.2014 - Current
  • Met business targets with streamlined operations strategies.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Participated in recruitment, interviewing, and hiring processes to build a strong team.
  • Motivated and led team members to work together to achieve targets.
  • Oversaw daily operations, ensuring efficiency and compliance with company standards.
  • Prepared weekly schedules for staff members based on their availability.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Led staff training sessions to improve service quality and operational skills.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Ensured compliance with health and safety regulations to maintain a safe working environment.
  • Fostered performance-oriented environment focused on promoting team collaboration, personal accountability and long-term business success.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

Sales/Merchandiser

Dieta & Watson
, VT
06.2023 - 10.2023
  • Represent the Dietz & Watson brand and reestablish great relationships with grocery store management teams
  • Act as a deli specialist, providing support for operations through enhancing their product knowledge and understanding, maximize merchandising opportunities with our brand as well as the total presentation of the department
  • Support and verify the standards being upheld, give guidance in areas of opportunity

Manager/Consultent

Bagelman
Greenville, NC
12.2021 - 04.2022
  • Hired to transition business into newly constructed full kitchen
  • Develop operational standards and procedures
  • Recruit and train staff

Area Manager

First Choice Food Service
05.2008 - 09.2014
  • Logistical arrangement for new accounts; managed two HACCP certified NCDA and USDA Commissaries.
  • Meet with existing and potential clients; client retention solutions; matching client needs with operationally attainable solutions.
  • Provide direction for managers to adjust locations staffing, inventory and production levels to meet current business trends; product and price point review.
  • Implemented training initiatives to coach staff on best practices and protocol for enhanced profitability.
  • Conducted periodic reviews of inventory levels and product mix in stores.

District Training Manager

Ruby Tuesday
Greenville, North Carolina
05.2004 - 05.2008
  • Trained General Managers, Shift Managers and Qualified Trainers in team member selection, on-boarding and training
  • Service and guest relations; organized and taught ServSafe classes to team members and managers
  • Managed food and labor costs driven by budgeted goals; reviewed manager and team member scheduling based on sales projections and operational opportunities

Location Manager

ARAMARK
Greenville, North Carolina
05.2001 - 11.2004
  • Company Overview: East Carolina University
  • Managed a $4 million Resident Dining Restaurant; managed 100 employees and five direct report managers
  • Projected sales using historical data, student participation and enrollment levels; budgeted direct expenses
  • Employee hiring, team development, performance review; developed subordinate managers; developed menus; planned events; assisted other locations
  • East Carolina University

Multi-Unit Manager

Vermillions Inc. / Five Star Food Service
Kinston, North Carolina
05.1996 - 05.2001
  • Developed budgeted goals for direct expenses; maintain client relations
  • Maintain profitability in cafeterias, vending, and catering for the units; complete staffing responsibilities for multiple locations.on
  • Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
  • Developed and implemented strategies to improve financial performance, customer service, and operational efficiencies across multiple locations.
  • Analyzed sales data from individual stores to identify areas of improvement and develop action plans for growth.
  • Conducted regular inspections of units to ensure cleanliness, safety standards were met according to local laws and regulations.
  • Analyzed business performance data and forecasted business results for upper management.
  • Analyzed consumer feedback surveys from customers across different markets to determine areas of improvement.
  • Directed the recruitment process for new hires across multiple locations; conducted interviews and background checks.
  • Resolved customer complaints promptly while maintaining a high level of professionalism.
  • Resolved customer inquiries and complaints requiring management-level escalation.
  • Reviewed monthly financial statements from each unit; tracked spending trends over time to identify potential cost savings opportunities.
  • Oversaw training programs designed to educate staff on proper cash handling procedures.

Sous Chef, Grille Room Manager

Kinston Country Club
Kinston, North Carolina
11.1994 - 05.1996
  • Daily Kitchen operations.
  • Monitored and supported the Grille Room (19th Hole) operations.

Lead Cook/Lead Grill Cook

Perry Restaurant Group
Burlington, VT
01.1987 - 02.1994
  • Sweetwaters, Burlington, Vermont and The Sirloin Saloon South Burlington, Vermont
  • Daily kitchen operations

Education

HACCP Certification For Meat And Poultry - Food Production Safety Management

Education360.com/University of Nebrasca
On Line
01-2006

Continuing Education -

University of Vermont
Burlington, Vermont
01.1990

High School Diploma -

Burlington High School
Burlington, Vermont
01.1998

Skills

  • Budget Management
  • Strategic Goal Setting
  • Staffing Solutions
  • Team Coordination
  • Training Development
  • Food Safety Compliance
  • Team Leadership
  • Training and development skill

Accomplishments

  • HACCP Certified Manager
  • Regional ServSafe Instructor for Ruby Tuesday (North Carolina/Virginia), 2005 through 2008
  • New Store Management Team for Ruby Tuesday, 2006
  • Diversity Training, 2001 Building Leadership Skills I and II 2002, 2003
  • Implementation of 8Step Inventory/Production/Menu System, High Point University, 2003 Regional
  • Young Executive Seminars, 1996 Through 2001
  • American Culinary Federation, certified Chef de Cuisine, 1995

References

Personal and Professional References available upon request.

Timeline

Sales/Merchandiser

Dieta & Watson
06.2023 - 10.2023

Manager/Consultent

Bagelman
12.2021 - 04.2022

Assistant General Manager

Panera Bread
09.2014 - Current

Area Manager

First Choice Food Service
05.2008 - 09.2014

District Training Manager

Ruby Tuesday
05.2004 - 05.2008

Location Manager

ARAMARK
05.2001 - 11.2004

Multi-Unit Manager

Vermillions Inc. / Five Star Food Service
05.1996 - 05.2001

Sous Chef, Grille Room Manager

Kinston Country Club
11.1994 - 05.1996

Lead Cook/Lead Grill Cook

Perry Restaurant Group
01.1987 - 02.1994

HACCP Certification For Meat And Poultry - Food Production Safety Management

Education360.com/University of Nebrasca

Continuing Education -

University of Vermont

High School Diploma -

Burlington High School

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Philip Muir