SUSAN BRENNAN

• Coordinated inventory control, ordering, and product rotation to reduce waste and maintain stock levels.
• Trained culinary staff on recipe execution, station setup, and presentation standards.
• Monitored line performance during peak service, resolving bottlenecks and sustaining ticket flow.
• Collaborated with management on menu execution, specials, and operational planning.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Supervised culinary team scheduling, task assignment, and daily workflow to support efficient production.

• Managed inventory checks and supply ordering to prevent shortages and support uninterrupted operations.
• Enforced sanitation, alcohol service, and workplace compliance standards throughout front-of-house activities.
• Led cross-functional communication between service, kitchen, and event teams to streamline operations.
• Reviewed operational procedures and implemented workflow improvements to increase consistency and team accountability.

• I began training 5 months before our locations opening
• I had the opportunity to work at several locations including helping with the opening of the Ridgeland location which did over 190,000 opening week
• I interviewed, hired and trained entire kitchen staff, set up and organized entire BOH after construction
• Prepared and executed opening.

• Supervising employees, balancing cash drawers and daily sales reports, making sure we are adequately staffed, prepped and ample inventory on hand
• Handling all customer service issues, making sure all orders are cooked correctly and have good presentation, cleanliness of restaurant
• I am proficient in the
• FOH, BOH or administrative
• Current Serv-Safe certified.

• Directed guest service operations to maintain consistent hospitality standards across food, beverage, and entertainment areas.
• Trained staff on service procedures, safety expectations, and point-of-sale workflows to improve daily execution.
• Coordinated labor schedules and floor coverage to support peak-volume service and event readiness.
• Monitored food and beverage quality, resolving service issues and escalating concerns to protect guest experience.

• Managed a team of 4 managers and over 60 employees
• Established contacts for consistent catering sales
• Grew sales by contracting with 3rd party delivery companies
• Showed a profit the first period under my charge after showing consistent losses
• Organized orientation and onboarding of new employees and training programs
• Maintained equipment with scheduled maintenance and repairs
• Established working pars for kitchen inventory.

• Designed concept, developed menu and operating system
• Opened in 93 and did 1 million in sales the first year
• Over that year, perfected recipes, staffing needs and training, kitchen layout and design, accounting system
• In 5 years , contracted franchise work and completed our UFOC, Operational and
• Training manuals
• We expanded to 6 locations- 3 company owned and 3 franchised with gross sales over 10 million
• I handled all inventory and ordering, negotiated with vendors for contract pricing for all locations
• Developed inventory system to have adequate stock at each location, maintaining proper food cost by keeping waste and theft to a minimum
• In charge of interviewing, hiring and training of employees
• Established schedules to make sure labor costs were in line with sales
• Reconciled bank and credit card statements, processed payroll weekly and calculated food and labor cost for each location
• I filed all state and federal tax forms and informational returns including 940, 941, state withholding, sales and unemployment tax
• I handled audits including insurance and unemployment
• I also physically worked in each location on a regular basis overseeing operations and handling any problems that might arise
• I am efficient and happy while working the line and love sending out beautiful food
• I have excellent people skills whether its building a happy, productive team or handling customer service issues
• I consider myself a problem solver and not scared to do whatever it takes to fix a problem.
• Multiple Locations

Completed Coursework Towards Bachelor In Accounting