Shannon Dixon

• Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Maintained relationships with vendors to obtain the best pricing on supplies and materials.
• Oversaw product development initiatives from concept through completion stages.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.
• Ensured compliance with local health department regulations regarding food safety standards.
• Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.

• Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.
• Ensured compliance with local health department regulations regarding food safety standards.

I started out as a breakfast server and worked my way to general manager.  I did all schedules, inventory and ordering for the restaurant.  I hired, trained and worked with the employees in the restaurant.  The restaurant was located inside a hotel and I booked and planned all catering events located there along with all paperwork and payments.  I was responsible for daily cash deposits and bank deposits, as well as payroll.  The restaurant was a local owned business and I kndew I couldn't advance a career there as I had went as far as I could with them.  I worked and built up a team that I knew could take over and still continue to work with the owners when they need me to from my home in Florida.