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General Manager Resume Details Format in Word Free Download

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Kayla Beckstrand
309 Marys Creek Drive
Fort Worth, TX 76001
817-377-9876
 kayla@yahoo.com

Overview:  I am a restaurant management professional with over 25 years of experience.  I am a self motivated individual who repeatedly shows initiative, is always willing to accept added responsibility, and who consistently meets or exceeds expectations.

Career History:

Tilted Kilt Pub & Eatery                                                                                    2/2009 – Present
General Manager / Corporate Trainer (New Store Opener) / Regional Executive Chef
Current Employer – Please do not contact.

            I am currently on the operations team in the nation’s largest and fastest growing region for a national restaurant concept.  Individual unit sales in my territory average 4.1MM annually versus a national average of 3.4MM.  Responsibilities include brand protection, ensuring strict adherence to corporate policies, standards, and best practices, training, development and oversight of area operations managers and local store GMs, certification, training, and oversight of teams of new store opening trainers as well as leading the training to open new locations, cultivating and maintaining positive relationships with purveyors and suppliers, providing ongoing operational and P & L management support, assisting area managers with the sourcing and screening of store level managerial candidates, and overseeing the new store development process in conjunction with contractors and suppliers.

Almeda Barbeque, LLC                                                                                   1/2007 – 2/2009
d/b/a Dickey’s Barbeque Pit                                   
General Manager

For the first ten months of employment, I managed the busiest restaurant in a multi store chain that is a franchise group operating Dickey’s Barbeque Restaurants.  Responsibilities included P & L reconciliation, advanced training for managerial candidate’s companywide, catering sales, party and corporate event planning, and coordinating local marketing program while working within the confines of the nationally mandated program.  I was then tasked with opening new locations for the company.  As such, I was responsible for managing the build out process, equipment purchasing, and licensing, as well as screening, hiring, and training of staff and negotiating vendor contracts.


Steak and Ale                                                                                                       3/2000 – 1/2007 Assistant General Manager / Trainer / Interim General Manager

I managed a location for a national restaurant group, whose staff consisted of more than 65 employees.  Personally recruited and trained a four-person management team to oversee all aspects of business operations.  I increased annual sales from 2.2 to 3.1 million dollars in initial 12-month period, and cut overall operating expenses by 9.6% within first six months.
                       

Finish Line Events (concessions at Texas Motor Speedway)                            4/1995 - 3/2000 Operations Manager

            I was charged with the running of high volume F&B venues at the Texas Motor Speedway.  Personally responsible for handling all facets of business operations including staffing,  inventory control, contract negotiations, bookkeeping, licensing, scheduling, payroll, purchasing, and training.
            I was responsible for maintaining and increasing overall sales while cutting operating expenses and payroll resulting in an 8.3% increase in profitability.

Education:

York Community High School – Salutatorian

University of Washington, Skagit Valley – Business

Training & Additional Skills:

  • Bi – Lingual (English / Spanish)
  • One Minute Manager Training Program Graduate
  • Manager as a Coach Training Certificate
  • ServSafe Certified                                                            


*Professional and personal references furnished upon request



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