Yolanda Sanchez-Upchurch

Work History

Restaurant General Manager

Mcdonald's Huston-Lynn Enterprises, Inc.

West Lafayette

10.2024 - Current

Worked in close collaboration with team members to ensure customers received high-quality service.
Created weekly work schedules according to staffing needs.
Recruited, trained and supervised staff members.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
Optimized profits by controlling food, beverage and labor costs.
Ensured compliance with health, safety and sanitation standards.
Kept up-to-date records of employee performance reviews.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.

Restaurant General Manager

McDonald's Corporation

West Lafayette

06.2001 - 10.2024

Created weekly work schedules according to staffing needs.
Worked in close collaboration with team members to ensure customers received high-quality service.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
Established cash control systems for register transactions.
Implemented cost-saving measures while maintaining high quality service levels.
Recruited, trained and supervised staff members.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Assisted in resolving any disputes between customers or employees.
Created detailed reports on weekly and monthly revenues and expenses.
Oversaw food preparation, production and presentation according to quality standards.
Resolved customer complaints in a professional manner.
Analyzed sales figures and trends to develop sales strategies that maximize profits.
Promoted safe working conditions by monitoring safety procedures and equipment.
Counseled and disciplined staff to address issues promptly and provide constructive feedback.
Resolved and investigated complaints regarding service, food quality and accommodations.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
Resolved problems or concerns to satisfaction of involved parties.
Trained new employees to perform duties.
Conducted regular meetings with staff members to discuss operational issues.
Performed administrative tasks such as payroll processing and accounts receivable management.
Prepared and led food service training programs to teach staff various tasks.
Inspected dining areas regularly to maintain cleanliness and proper setup.
Encouraged patron loyalty by emphasizing customer-focused approach by staff.
Explained goals and expectations required of trainees.
Monitored daily operations to ensure adherence to established policies and procedures.
Optimized profits by controlling food, beverage and labor costs.
Ensured compliance with health, safety and sanitation standards.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
Delegated work to staff, setting priorities and goals.
Prepared employee schedules to maintain appropriate staffing levels during peak periods.
Kept up-to-date records of employee performance reviews.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Managed relationships with suppliers to ensure timely delivery of products.
Managed busy and highly popular restaurant with professional, well-trained staff.
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Coached staff on strategies to enhance performance and improve customer relations.
Reviewed menu items on a regular basis to ensure quality standards were met.
Assisted staff by serving food and beverages or bussing tables.
Analyzed financial statements and prepared budgets for the restaurant.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Provided direction, guidance and motivation to team members.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Maintained accurate inventories of food, supplies and equipment.
Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Provided excellent service and attention to customers when face-to-face or through phone conversations.

Summary

Overview

Work History

Restaurant General Manager

Restaurant General Manager

Education

High School Diploma -

Some College (No Degree) - Business Administration And Management

Skills

Accomplishments

Timeline

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