Shannon Chavis

General Manager of Food Service

Travel Centers

05.2014 - 04.2025

Reduced food waste through better inventory management and portion control, leading to increased profitability.
Increased customer satisfaction by implementing effective staff training and performance management programs.
Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
Improved staff retention rates by offering competitive compensation packages and fostering a supportive work environment.
Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
Boosted employee morale with regular team-building activities, improving communication and collaboration.
Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
Enhanced overall efficiency by streamlining food service processes and introducing new menu items.
Controlled labor hours and inventory costs through hands-on management and proactive changes.
Reviewed and approved employee schedules and timesheets.
Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
Addressed and resolved customer service issues to establish trust and increase satisfaction.
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Tracked food production levels, meal counts, and supply costs.