Stephanie Gregg

Opened the first restaurant in Tennessee. Worked vigorously with the community to build catering sales. Prepared schedules, and deployment charts for positions. Daily waste tracking. Food cost reporting with monthly counts. Trained and hired staff members. Development of staff to be cross trained. Ordered food and produce. Maintained or exceeded my budgets.

• Developed and implemented strategies to increase sales and profitability.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.

• Drove and maintained solid operational processes, inventory management and inventory rationalization
• Provided informal coaching and support, assisting and supporting store associates in sales and customer service.
• Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
• Interacted well with customers to build connections and nurture relationships.
• Trained new employees on proper protocols and customer service standards.
• Trained and guided team members to maintain high productivity and performance metrics.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.

• Direct a staff of 45 people
• Working along side the General Manager to build and meet budgets
• Hire and develop staff
• Prepare budgets from year prior
• Prepare schedules and completion of weekly truck orders
• Currently the Scheduling and Training Manager in charge of the Development of new and existing employees
• Generating sales for catering working with the public
• Building the Brand as an ambassador for Panera.
• Handled cash accurately and prepared deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Resolved problems promptly to elevate customer approval.
• Managed team schedule with eye for coverage needs and individual strengths.
• Mentored and motivated team members to achieve challenging business goals.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Developed and implemented policies and procedures to improve customer service and satisfaction.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Trained new employees on proper protocols and customer service standards.
• Assisted in recruiting, hiring and training of team members.
• Interacted well with customers to build connections and nurture relationships.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

• Started with McOpco in the Orlando area and then to Williamsburg to assist on a new management team while developing relationships with the community to increase sales
• Directed operations for restaurant generating sales in excess of 5 million annually
• Supervised a staff of up to 65 crew and swing managers
• Overseen the marketing management of one of McDonald's very diverse restaurants, including the launch of new menu items and products while creating an enticing appearance to our customers
• Created several different schemes and décor according to the area in which we were located
• Provided the best marketing management in Central Florida on P.O.P material
• Provided excellent QSC while hosting the worldwide convention for 2006-2007 Certifying individuals whom will be managing our business
• Oversaw coaching and training of new and existing employees
• Food cost, scheduling, P&L ,budgeting, forecasting
• Managed a restaurant with a 97% mystery shop for the year as well as the best QCR in profit center Successfully completed various courses such as BSM, ASM, and EMP
• Received assistant manager of the year award for 2006
• Attended Steven Coveys 7 habits
• Restaurant management serve safe certified, also a proctor able to administer and oversee testing applicants
• Currently transferred to Tennessee area.

• Director of all operations of the establishment, including hiring decisions, coaching team, cash management, Customer relations
• Ordering of products for unit, food cost and scheduling.

• Improved operational efficiency by streamlining processes and implementing cost-saving measures.
• Developed and executed strategic plans for increased productivity, profitability, and overall business growth.
• Led cross-functional teams to achieve key performance indicators and drive positive results across the organization.
• Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
• Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
• Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
• Drove revenue growth by identifying new business opportunities and forging strategic partnerships.