Regina Turner
Canal Winchester,Ohio
Summary
Customer-oriented General Manager with 30 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Core Values of Results-Driven, Quality of Product, Quality of Service, and Success. Paired with a company who promotes and demonstrates the same core values to both the internal and external family of the corporation.
Overview
24
24
years of professional experience
Work History
Food Safety Supervisor
Sodexo
01.2023 - Current
- Started March 2024, Advance to Lead Role of Jerome High School in April 2024.
- $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs.
- Facilitated communication between various departments regarding food safety matters, creating environment conducive to collaboration and problem solving.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Increased sales by 10% within weeks. Added snack bar area that gave student more quality product during lunch.
- Served over 200 students and faculty each day for breakfast and lunch.
- Managed and trained over 15 kitchen team members.
General Manager
Habibi Grill
01.2023 - 01.2023
- Managed yearly, monthly, and weekly budget implementations, 30 employee reviews, training, schedules, and contract negotiations.
- Managed over 200 orders both in-house and delivery service orders daily. Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
- Managed diverse team of over 30 professionals, fostering positive work environment and high employee satisfaction.
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Maintain Labor costs at 15% and Food Costs at 26%.
- Family owned business generating 6 figures in 1st half of year to 7 figures 2nd half of year.
Multi-Unit Director
Reggie's Creations
01.2020 - 01.2023
- Retail & Product Management, P/L, Budget Reports, Inventory, Schedules, Hiring/Training, Product Creating, Baked Goods: Sweet & Savory, Ordering Management, Traveling to 7 Markets in District, Sales, Farmer's Markets, Traveled to 5 markets, delivery, order set ups, Columbus, Cleveland, Toledo, Cincinnati, Indianapolis, Lexington, and Pittsburgh, Was featured on: Good Day Columbus, Spectrum News, Columbus Dispatch, and Lexington Local News, Award winning baked goods
- Created and delivered over 1000 items per week with online ordering and farmers markets.
- Implemented innovative solutions for common challenges faced by individual units, leading to enhanced operational effectiveness.
- Monitored and analyzed performance data, identifying areas of improvement and developing corrective action plans.
- Managed budgets and financial reporting for region, providing accurate forecasts and identifying areas for potential savings.
Food & Beverage Director
The Loft at Cumberland Trail
01.2019 - 01.2020
- Hired New Team Members, Managed Team 35-60 members, Design New Menus, Marketing Manager, Created Budgets and Management, Catering Event Manager, Special Event Creator and Coordinator, Training & Development Team Manager, Invoices, Spreadsheets, Accounts Manager
- Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
- Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen and FOH staff members.
- Yearly budgets and profit sales/loss review and spreadsheets.
- 15% labor costs. 23% Food costs. Maintain same staff entire employment as Director.
Service Manager
Shake Shack
01.2018 - 01.2019
- Hired 180 New Team Members for 2 restaurants, Opened 3 restaurant in 1 year, Retail Training, Hired & Trained over 200+ employees in Ohio, Minnesota, New York, and Colorado. Assigned as Traveling Manager to help "troubled" stores regain control of staffing and customer service issues. Bringing team back to basics of company policy and standards. All 3 stores opened generated over $68,000 on opening day.
- Resolved escalated customer complaints professionally, turning potentially negative experiences into opportunities for continued patronage.
- Awarded "Best Opening Team" for success of opening day of Short North location. Sales of $23,841 opening day and fastest close of 45 minutes, a record.
- Awarded "Manager of the Year", with 14% labor costs and 22% food costs. Received incentive bonus.
Assistant General Manager
Thunderdome Restaurant Group
01.2015 - 01.2017
- P/L, Schedules, Budget Reports, Forecast, Inventory, Programs, Service Programs, Hire and Train over 70 Front of House Employees, Evaluations
- Built and strengthened area partnerships to reap benefits such as new revenue channels and enhanced public awareness.
- Maintained labor costs at 18% and food costs at 29%.
- 1.5 million revenue store. After 2 quarters sales rose 10%.
Corporate Trainer
Hyde Park Steakhouse
01.2005 - 01.2015
- Trained over 70+ employees, Opened 2 stores, Created Wine Programs, Wine Training in Sonoma and Napa
- Implemented ongoing refresher courses to ensure all servers remained up-to-date on company policies, industry trends, and best practices in customer service.
- Streamlined training processes by creating and implementing detailed training manuals for new hires.
Service Manager
Ruth’s Chris Steakhouse
01.2000 - 01.2005
- Hiring & training over 100 FOH staff. Training Programs, Wine Classes, P/L, Budgets, Scheduling, Bar Inventory, Management Seminars, Trained for Level 1 Sommelier
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked food production levels, meal counts, and supply costs. Cut food costs and labor cost by 13%. Controlled costs by cross-training staff on multiple stations. Labor costs maintained at 18%. Food/Wine costs at 27%.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- $2.5 to $5 million in yearly sales. Weekly sales of $20,000 plus with 15% from banquet events.
Education
Certification - Food Safety
Servsafe Food Safety Management
Columbus, OH04.2023
Cicerone Certified - Science of Beer Making & Styles
Pies & Pints
Columbus, OH10.2016
Sommelier I - Wine Making & Styles
Ruth’s Chris Steakhouse
Worthington, OH09.1999
Technician Certification - Graphic Arts & Design
ATI Career Training Center
Hurst, TX09.1996
Skills
- Over 32 years Hospitality Industry
- ServSafe Management Level Certified
- Operations Management 12 years
- Opened 19 New Restaurants
- Hiring & Recruiting 25 years
- Corporate Training Multi Units 25 years
- Food Safety Training 18 years
- HACCP Knowledge 10 years
- Team Leadership 20 years
Certification
Servsafe Management Certification
Cicerone Certification
Wine Sommelier Certification
Timeline
Food Safety Supervisor
Sodexo
01.2023 - Current
General Manager
Habibi Grill
01.2023 - 01.2023
Multi-Unit Director
Reggie's Creations
01.2020 - 01.2023
Food & Beverage Director
The Loft at Cumberland Trail
01.2019 - 01.2020
Service Manager
Shake Shack
01.2018 - 01.2019
Assistant General Manager
Thunderdome Restaurant Group
01.2015 - 01.2017
Corporate Trainer
Hyde Park Steakhouse
01.2005 - 01.2015
Service Manager
Ruth’s Chris Steakhouse
01.2000 - 01.2005
Certification - Food Safety
Servsafe Food Safety Management
Cicerone Certified - Science of Beer Making & Styles
Pies & Pints
Sommelier I - Wine Making & Styles
Ruth’s Chris Steakhouse
Technician Certification - Graphic Arts & Design
ATI Career Training Center
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