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Gary L

Kitchen Management - 18 Years of Experience - Near 30093

Occupation:

Kitchen Management

Location:

Norcross, GA

Education Level:

Associate

Will Relocate:

YES

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QUALIFICATIONS: Result driven initiatives met with all P&L objectives. Great human relations skills including hiring, developing, coaching entire staff. Skilled in the facets of the industry including productivity, food cost, and labor initiatives. * Culinary Manger Snellville location. We were named lead training store in the state with many first time accomplishments, exceeding all goals. * In 2010 asked to help at Flagship Macaroni Grill to run the Kitchen as well. Here I learned more of the * Perimeter Mall location. Leadership asked for my help re-calibrating BOH systems, creating and implementing declining budget programs, and other financial forms of communication. * Created and implanted "in - Store" cleaning program for three Macaroni Grill units, eliminating janitorial company services, thus saving the company money. * West Cobb Macaroni Grill, I was given the opportunity to cultivate a team of chefs that could execute new "brand initiatives". This included lots of training, working closely with their trainers and management. Duties also included the complete re-organization of the kitchen using "sheet to shelf" mentality. * Windward Parkway Macaroni Grill. Extremely well rounded leader of the best kitchen in our current market. Diligent organization and a great love for cleanliness is aided me in many successes. At times a point of contact for leadership and coaching ideas in our area. * Great ability to rally the team for the ultimate reward of success. I lead with a great sense for the business and respect what we do, thus having an awesome rapport with our patrons. * Financially sound mind as pertaining to office operations, such as P&L, budgets, and forecasting. Breaking down these items weekly sometimes daily, self-grooming for advancement. * Extensive training background including, management training, menu/food knowledge training classes. Before my management career began I was the Lead Area Trainer for all Culinary and food oriented objectives, holing and organizing classrooms.

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