Sakina Brown
Charlotte,US
Summary
Extensive experience in hospitality and restaurant management with a proven track record in overseeing operations, training programs, and financial management. Demonstrated expertise in managing budgets, payroll, inventory control, and revenue optimization within high-volume establishments generating up to $4 million annually. Skilled in hiring, training, and supervising diverse teams of up to60 staff members while reducing turnover through incentive programs and enhancing operational efficiency. Proficient in adhering to health, safety, and quality standards across food preparation, service, and facility maintenance while resolving customer concerns effectively. Holds a Bachelor of Science degree from Johnson and Wales University with foundational education completed at Academy High School. Interested in leadership roles that leverage operational excellence and team development within the hospitality industry. Experienced with strategic planning, team leadership, and operational excellence. Utilizes forward-thinking approach to drive business growth and streamline processes. Track record of fostering collaborative environments and achieving measurable results.
Overview
23
23
years of professional experience
Work History
General Manager
Wild Wing Cafe
03.2021 - Current
- Development and coordination of training programs for all restaurant positions to ensure alignment with company standards and operational excellence
- Monitoring of compliance with health, fire, and safety regulations related to food preparation, service standards, and dining facility maintenance
- Oversight of food preparation processes, portion sizes, and presentation standards to maintain consistent quality assurance
- Resolution of customer complaints related to food quality, service issues, or accommodations with prompt and effective action
- Management of budgets, payroll records, inventory systems, invoicing processes, accounts receivables, cost controls, and financial transactions in a $2.7 million annual revenue environment
- Leadership of daily operations for a3-member management team and delegation of staff responsibilities to align with inventory needs while maintaining productivity under budgetary constraints
Hospitality Manager
Sicklerville
06.2016 - 03.2018
- Oversight of a team of29 staff members, including hiring, training, and performance management, to ensure operational efficiency and excellence
- Implementation of a no-cost incentive program to boost employee satisfaction, leading to a10% reduction in staff turnover
- Recognized as the top-performing store in the area for CORE survey results, demonstrating exceptional customer service and operational standards
- Establishment of operational goals and strategic plans to meet and exceed budgetary targets within an annual sales volume of $2.7 million
- Comprehensive monitoring of revenue and expenditure on daily, weekly, and monthly bases to optimize profitability and financial health
- Preparation and presentation of accurate business reports and forecasts for informed decision-making, leveraging expertise in profit-and-loss (P&L) management
Assistant General Manager
IHOP
03.2014 - 04.2016
- Directed the operations of a restaurant with an annual sales volume of $4 million, ensuring profitability and operational efficiency
- Recruited, trained, and supervised a team of60 staff members, enhancing team performance and supporting professional growth
- Implemented strategic initiatives and optimized resource allocation, resulting in a20% increase in sales
- Managed back-of-house operations to facilitate coordination with front-of-house teams for smooth daily operations
- Oversaw recruitment processes, including conducting interviews and making staffing decisions to align staffing levels with business demands
- Administered inventory management processes by monitoring supply thresholds, authorizing returns, and planning budgets to ensure cost-effective procurement
Assistant Manager
Bob Evans
09.2011 - 03.2014
- Supervision and management of back-of-house (BOH) and front-of-house (FOH) operations for a restaurant with an annual sales volume of $1.5 million
- Recruitment, training, and leadership of a team comprising43 staff members to ensure optimal performance and service delivery
- Planning and execution of menus and promotional campaigns to boost customer engagement and sales
- Implementation of strict quality control measures for food and beverages, focusing on presentation, sanitation, and compliance with established standards
- Oversight of inventory management, purchasing processes, and cost control to maintain operational efficiency within budgetary constraints
- Coordination of employee scheduling and workload allocation while maintaining adherence to local laws, industry standards, and regulatory requirements
Assistant General Manager
City Tavern
09.2007 - 09.2011
- Directed the operations of a high-performing restaurant, overseeing an annual sales volume of $1 million
- Managed recruitment, onboarding, and skill development for a team of25 staff members through structured interview and training processes
- Collaborated with the kitchen manager to enhance food quality by ensuring compliance with recipes and adherence to best practices in preparation
- Optimized labor costs by implementing accurate scheduling, sales forecasting, and empowering shift managers in resource management
- Reduced cost of goods (COGs) through food waste minimization, enforcing portion control, standardizing recipes, and efficient weekly inventory and ordering systems
- Maintained year-round profitability by ensuring financial oversight, delivering superior guest experiences, upholding cleanliness standards, and fostering workforce motivation
Lead Trainer
Cheesecake Factory
03.2002 - 09.2007
- Oversaw the training and development of new team members, ensuring adherence to company standards and guidelines
- Organized and conducted comprehensive onboarding programs to enhance employee performance and knowledge
- Established workflow improvements by analyzing team productivity and implementing effective strategies
- Facilitated continuous on-the-job coaching sessions to empower staff with critical skills and maintain high service quality
- Collaborated with management teams to identify training needs and tailor solutions for operational success
- Ensured compliance with health, safety, and customer service protocols, contributing to a positive dining experience for guests
Education
Bachelors of Science -
Johnson and Wales University
Charlotte, NC05.2014
Diploma - undefined
Academy High School
Sharon Hills, PA06.1991
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team player
Accomplishments
- Outstanding team leadership and customer service skill
- Commitment to Excellence Award
- Cheesecake Factory Baltimore MD2007
Timeline
General Manager
Wild Wing Cafe
03.2021 - Current
Hospitality Manager
Sicklerville
06.2016 - 03.2018
Assistant General Manager
IHOP
03.2014 - 04.2016
Assistant Manager
Bob Evans
09.2011 - 03.2014
Assistant General Manager
City Tavern
09.2007 - 09.2011
Lead Trainer
Cheesecake Factory
03.2002 - 09.2007
Diploma - undefined
Academy High School
Bachelors of Science -
Johnson and Wales University
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