Tracy Roberts

Promoted to General Manager

In charge of four million in sales a year maintaining a 20% return of sales each year.

Managing and directing four manager that report to me along with 100 kitchen and service employees reporting to me.

My responsibility is to build a winning culture of great food, great service, and a clean restaurant.

Achieve goals set for me includes sales, waste, turnover, earnings and all day to day activities.

All hiring's and terminations had to be approved by me.

My job was also to make sure all managers had individual duties and those duties done on time. All managers schedules, crew schedules where performed by me weekly and monthly.

Responsibilities Included

All guest relations negative and positive

Hiring all front of the house staff

Leading staff of 100 employees to lead sales and guest service.

All training of front of the house employees

Maintaining crew and ensuring staff for all shifts

Fulfilling request for all employees vacation and time off

Working 10 to 12 hour days leading and managing team to success

Motivating my team to be the best they could be

During this time is when I began my career at Red Lobster as a server being promoted to various management positions before becoming a General manager.