Assistant Manager

• Jul 2012 - Present

Managing daily operations of a single restaurant (35-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). Assist the restaurant manager with all financial controls, operations, people development, Guest service and BKC compliance within the restaurant across all shifts. An assistant manager should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. My position interacts with restaurant team members, restaurant management, DM’s, customers, members of the field operations team and outside vendors.