NATHAN MORGAN

• Helped control food cost through ordering properly and keeping things organized in the store. Looked into alternative products that were cheaper but the same quality and replaced them to help with food cost. Also switched products that were pre-sliced like cheeses, to logs and sliced ourselves in house to help save money, minimum labor cost for the savings. Ordering bulk items when possible to help with savings.

•Helped with coming up with new weekly specials.

• Coached employees on making sure they used a scale when weighing out products to control food cost loss.

• Coached employees on health inspection regulations.

• Helped employees through transition with there 2nd location when bought. Gave tips to improve food cost and improve efficiency and keeping their store organized.

•Helped train a new manager for there 2nd store. Went over local health regulations and how to engage with customers to make sure they left happy and satisfied with their experience.

•Coaching FOH employees on better serving guests. Getting drinks within a minute, taking order within 3 minutes, getting food out under 14 minutes and making sure customer gets their check in a timely manner and then resetting the table as soon as a customer leaves.

•Helped go through new POS at 2nd location and making sure Add-Ons were adding charges so we weren't giving out free food and increasing check averages.

•Got the lead on Animas High School account, owners are currently working on that for next year.

•Helped with communication between stores on company goals.

• Transferring products between both stores to minimize costs on bulk items.

• Prepping, stocking, and cleaning.
• Maintaining Department of Health regulation standards.
• Deep cleaning hoods, broiler, fryers, flat top and line equipment.
• Trained to identify temperature quality markings.
• Use proper specifications as outlined.
• Brought down food/cost, maintained standard of ticket times.
• Setting up for next shift for cohesive transitions.
• Ongoing working relationships with all aspects of kitchen communication and function.

• Maintain schedule for 55 employees.
• Interviewing, orientation, and training.
• Maintaining evaluations monthly and yearly.
• Maintain Labor Cost and efficiency of all staff.
• Weekly ranking system for servers regarding upselling.
• Maintain Food Cost. Provided weekly action plans to discuss with the cooks.
• Regulating inventory.
• Invoicing, responsible for paying the bills on time.
• Maintaining relationships with all vendors.
• Separate management experience of three entities: Bar, Kitchen, and Personnel.
• Maintaining equipment, assuring it is in proper working order and available.
• Communication with all facets of Apple American chain of command.
• Controlling utility cost through proper freezer pulls, and downing equipment properly during slow times

•Handle the hiring and onboarding of new employees along with firing through proper documentation if needed. Keeping track of all employees files up to 7 years and longer if needed. Last 2 years of working here our turnover rate was under 10%.

• Brought in a free training program for our sales team to learn about all our products that we were currently carrying. This help build sales and also made our staff more informative for our customers and created a better experience. Would follow up with employees if needed through reporting, but most of them enjoyed doing this program and most of our staff were ranked high in there system throughout the state.

• Kept up with local and state regulations and laws and would inform the staff regularly to avoid any compliance issues or fines from the state or local enforcement.

• Sat down with employees regularly to do one-on-ones to let them know how they were doing through performance reports and what they could improve on and address anything I could do for them or help them with.

•Help integrated a new POS system to track inventory better and be able to pull up performance reports for the store and individual employees. This also help streamline the process at the register and made it much easier for our sales team.

•Integrated a fully bar-coded system to keep track of inventory and be able to track any losses easily.

•Made an accounts payable email to track all their billing and streamline the billing process. This helped make sure bills were being paid on time and kept records of invoices if we needed to look back on them. Along with a tracking system of any checks that were mailed out that way we weren't double paying bills if an ACH wasn't set up.

•Worked with our management to execute new promotions. We would do weekly meetings with the owner to come up with marketing game plans for new products or special events. We worked with local organizations to try to support them as well. This included the humane society, local artist, and several spots that worked the service industry.

•Helped trained management team on large cash deposits and troubleshooting any discrepancies that may have come up to make sure deposits were accurate.