William Armstead

• Developed strategic market expansion plans, increasing market share and profitability.
• Managed district sales operations to enhance performance and service delivery effectiveness.
• Implemented incentive programs to motivate sales force and enhance performance.
• Conducted weekly coaching sessions to enhance sales consultant skills.
• Fostered relationships with top customers and high-value prospects to strengthen partnerships.
• Leveraged CRM tools for effective sales planning, prospecting, and customer engagement.
• Facilitated Friday district meetings to inform teams and promote behavioral changes.
• Led field ideation team to develop and implement initiatives for Cleveland site.

Oversaw menu development and kitchen designs, enhancing culinary offerings and aligning with customer preferences.

• Spearheaded national team development initiatives, resulting in improved operational efficiency across multiple locations.
• Managed recruiting processes to build high-performing teams.
• Conducted enterprise operations audits to identify and address inefficiencies.
• Established and nurtured national and local vendor relationships, optimizing supply chains for streamlined operations.
• Directed equipment purchasing, ensuring alignment with operational needs.
• Reviewed enterprise P&L statements to drive financial performance improvements.
• Implemented food safety protocols and allergen program creation to ensure compliance.

• Designed innovative menus for catering events, enhancing guest experiences for 10 to 200 attendees.
• Managed logistics for events and banquets, ensuring seamless execution for 10 to 200 attendees.
• Executed culinary schedules to ensure efficient kitchen operations.
• Oversaw food safety protocols, maintaining compliance with health regulations.
• Managed ordering and invoicing processes to optimize inventory control.
• Conducted inventory assessments to monitor food costs and labor expenses.
• Led team development initiatives for culinary staff, improving skills and overall kitchen performance.
• Analyzed P&L budgets to support financial decision-making.

• Transformed five underperforming locations from bottom 15 to top 20 out of 1,100.
• Enhanced operational efficiency by developing managerial capabilities that improved performance across assigned locations.
• Developed a legacy of 25 GMs who subsequently trained 18 more GMs and each developed five hourly managers.
• Created comprehensive people development plans to support future growth.
• Established leadership pipeline through targeted development initiatives to ensure future organizational success.
• Assessed performance turnover risk and promotion readiness of team members regularly.
• Validated training systems in restaurants, ensuring adherence to quality and integrity standards for consistent guest experiences.
• Conducted thorough evaluations of restaurant performance during every visit.

Opened new restaurant, ensuring brand integrity and operational cleanliness standards.

Exceeded all business metrics through effective marketing strategies and team collaboration.

Established sustainable systems to boost operational efficiency of restaurants.

Created and managed business plans for $2.5 million operations.

Developed twenty-five general managers in two years, setting company record.

Mentored general and area managers to enhance leadership capabilities.

Executed hiring processes for crew members across eight locations, enhancing team cohesion and service quality.

Oversaw scheduling and payroll, ensuring compliance with safety standards and optimizing workforce management.

• Collaborated with catering manager to enhance event quality and presentation standards, resulting in improved client satisfaction.
• Executed catering functions to address client needs effectively.
• Met with catering clients to discuss event plans and preferences.
• Developed catering and dining menus aligned with client vision.
• Ensured high-quality food items were creatively prepared and presented while adhering to budget constraints.
• Set an example as a hands-on chef/manager across all unit positions.
• Formulated budgets based on operational standards and client expectations.
• Cooked dishes and educated staff on safe food handling for dietary restrictions. on safe methods for special diets and allergies.

Developed and costed menus to optimize profitability and culinary appeal.

Managed labor budgets for back-of-house schedules, optimizing staffing levels.

Supervised purchasing activities to control inventory costs effectively.

Established new systems for chef training and daily routines, enhancing workflow.

Executed online cooking tasks to maintain high service standards.

Expedited food orders during peak hours to enhance customer satisfaction.

Oversaw back-of-house payroll processes for accurate compensation management.

Managed fixed costs for kitchen supplies and cleaning products to maintain budget.