PRESILLA WILLIAMSON

Supervisory of 10 location in the Orlando and Kissimmee area. Duties:

• People - My role is to coach and support managers in operations, Health department, passing steritech , Hiring and training, setting up interviews for managers, and following up on over all performance. Evaluated individual performance and provided feedback on areas of improvement. Managing turn over 150% or lower, Manager turnover at 10% or lower.
• Sales- up 24% from company 19% . Forecasting weekly target goals, marketing, fundraising, coordinated sales promotion activities- such as preparing merchandise displays, menus, and advertising. Put marketing tents together and catering. Forecasted schedules based off sales trend. Conducting weekly meeting to go over inventory, purchases, labor, all cash handling (voids, refunds, discount audits, and deposits.) Monthly safe audits. Went from a 4.2million to 5.4 million area in my length of time.
• Administration- I speak to all vendors and landlords. Attending weekly board meetings to speak about area as a whole. Public Speaking to 50-100 people. Payroll- 8850, I-9's, Evaluating pto time for managers, Hiring and onboarding, and verifying weekly payroll detail for errors. Labor 23%
• Vendors - Ace grease trap cleaning, Usfoods , Massey's- Pest control, Landlords and Property Managers
• Steritech - Auditors 84
• 
  

Responsible for providing guidance and leadership to both stores. Creating a positive culture and maintaining high team morel. executing and developing goals to achieve a positive out come. Managing day to day operations, able to identify problems and innate a appropriate corrective action. Worked through covid, having to close the game room and come up with ways to stay open. We had increased food sales by 5% but creating a cec take out. Marketing through instagram, Fb, snap chat and tiktok.

SKILLS

• Sales Growth - bring sales up by 5% in less than two month/ form prier year

• Inventory - managing food at a 21% allowed at 23% , cost control by appropriately ordering based off food sales trend, and on hands.

• Labor management Budgeting labor off forecast-ed sales and trends from last year. Adjusting through the week as needed based off sales. saving 3-10 hours a week.

• P&L's

• HR- I-9's, E-Verify, and 8850's

• Controllables - out side vendors, landscaping , and up keeping of location

• Team Building hiring ,on- boarding , coaching , creating managers and shift leads

• Serve Safe- Ensure a safe and sanitary restaurant by impalimenting the stores process on food safety. making sure all staff have the appropriate certification. maintaining log books and health department standards.

• P.O.S systems - excel, micros and spreed sheets

• Capacity of 250-75

I am a fix it manager. Going from store to store fixing , inventory, staffing, marketing and training. I have relocated for sonic 6 times to rebuild sales and to make sure that profit is getting to the bottom line on p&l’s.( (Home store-Foley Alabama) , Daytona, port richly, Naples, FTmyers, cape coral, Hialeah, miami). I have held down number 1 in food cost in the company for 2 yrs. running 3 beach stores and one off coast. Managing 15 to 65 employee's at a time from school kids , adults and even exchange students at summer time. I was the training store in Foley Alabama. Crew , managers and General managers. Had 5 managers train with me at one time. In charge of pay roll, I-9’s , 8850’s , new hire paper work, labor laws , marketing - going into the community and schools , and audits. passing all audit when due at a 92 and above. Sales increase by 8%-12% and some times more. Went from a 1.1 million dollars store to a 1.3 in half a year. Naples- went to fix the store turning it around by increasing sales. Reaching out to the community. Starting up 3rd party deliveries uber, door dash, postmates, winning the guest back with great customer service and a clean store. Supporting two other stores with their inventory and schedules. Worked as a unit supervisor over 4 stores until a new one was hired .

Reason for leaving - No room for growth

I was responsible for the whole unit operations. Staffing, hiring, orders, deposits, and the maintaining of store up keep. Catered to local business to increase sales. Held events at high schools for publicity. In my first year I was able to obtain unit director of the yr and received awards for increasing transactions, fewest complaints, lowest turnover, and good food cost.

Reason for leaving: Moved to New Mexico

Duties: Front of house manager, responsible for coordinating daily front of house restaurants responsibilities. Controlled Operational cost / Wine, Beer, Liquor, plates and cups for bar. Train new and current employees on proper customer service techniques, FATERS / pairing of food and wine for up selling techniques. Was able to retain information on menus and store policies. Implementing food safety polices. Learned how to make all dish to support kitchen when needed. Responsible for setting up special events and party's . Did wine tastings events to bring in sales. manged capacity of 300-900 people alone. In charge of large party's , weddings, and social events.

Skills

• Hot schedules

• Wine and Beer orders/ some wine knowledge

• Produce Orders

• Entertainment

• 4 weeks cooking class

• liquor license - (expired)

Reference - They closed- change in management