Franklin, Tennessee, United States
Working towards store management.
Opening Manager of the restaurant to maintains standards. Train, coach and mentor staff to ensure smooth adoption of company objectives. Exceed company objectives with 28% food cost on a regular basis. Control labor cost with scheduling of employee's for three meal a day operation. Oversee buying for restaurant through relationships with three major distributors.
restaurant with 65 employees. Director of purchasing of all food and non-food items. Menu planner for both lunch and dinner feeding 1000 people. Advertised with television and radio on all major networks. Worked with laptop computers to help transmit orders.