William Lee Neeves III

• 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.
• Resolved customer complaints quickly while maintaining high quality standards of service delivery.
• Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
• Conducted regular meetings with senior management team to review progress against established objectives.
• Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
• Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
• Performed routine audits of internal controls in order to maintain accuracy of financial records.
• Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
• Trained employees on duties, policies and procedures.
• Recruited, interviewed and hired qualified staff for open positions.
• Created schedules and monitored payroll to remain within budget.
• Administered employee discipline through verbal and written warnings.
• Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
• Prepared staff work schedules and assigned team members to specific duties.
• Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• Provide management coverage of operating hours and direct supervision of operations in individual restaurant.

• Ensure financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded and posted through control processes.

• Define, manage and oversee monthly and annual sales objectives for restaurant.

• Ensure integrity and operational functionality of all POS and security systems and equipment.

• Ensure company standards in product and restaurant specifications.

• Ensure safe working conditions as required by OSHA and federal, state and local governing bodies.

• Entrusted with decision-making authority to discipline, suspend or discharge employees as appropriate.

• Conduct and determine regular managerial staff meetings and team member meetings.

• Set goals and assignments for managerial and hourly team members.

• Ensure maintenance of safe and harassment free workplace.

• Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints.

• Forecast and determine scheduling needs for individual restaurant.

• Prepare and post weekly work schedules, and ensure schedule is implemented properly.

• Safeguard all company assets, including funds, equipment, facility and take appropriate action.

• Accurately complete payroll, weekly, mid period and EOP administration work properly.

• Followed recipes and procedures to prepare, season and cook food products.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Checked freezer and refrigerator each day to verify proper functioning.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
• Trained kitchen workers on culinary techniques.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Served as lead cook, guiding and assisting training of less experienced cooks.
• Trained new cooks on proper food handling techniques.
• Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
• Organized the work area for efficient functioning during shifts.