I have always had a passion for food and people. At the age of nine I began preparing dinners
for my family since I had two working parents.
My parents were great to allow me to try anything in the kitchen and
always offered honest feedback. It seemed to take a bit of stress off of them
and I loved the fact that I could make people happy with food. It really moved on from there with my first
real job at the age of fifteen at Captain D's.
I was the first male counterperson in the company at that time because
of my age I was not allowed to work in the kitchen. During slow shifts I would always gravitate
to the kitchen to try and learn what I could.
I enjoyed the idea of knowing how the food I was serving was
During high school I always worked but generally as a
lifeguard or doing maintenance and yard work.
I never lost my passion for food and often prepared meals for large and
small family groups. During college I
re-entered the restaurant business as a server at Cuco's. I started as a server but quickly moved on to
become head bartender and key hourly employee.
From there I went on to help Sarlyn Collins open the Magic Bean Coffee
Shop on Ingleside Ave. This was before
the age of Starbucks. I also went to
work at Jim Shaw's on Vineville. Skipper
Zimmerman became a great friend and mentor during my time there and I still
consider him to be one the finest influences in my professional career.
I got married in 1995 to my high school sweetheart and tried
to leave the restaurant business by taking a job at Riverside Ford. During my seven years there, the co-owner and
manager John Shoemaker, allowed me two learn many areas of the automobile
business from sales to service as well as tasking me with developing a tire and
accessory sales department for the dealership which is still running
today. While working at Riverside Ford I
also started a catering business with my best friend Allan Bass who went on to
open 3 restaurants in Macon and is currently a Certified Sommelier and wine
consultant with Quality Wine and Spirits.
Ever feeling the pull back to food service, I left Riverside
Ford to open my own restaurant in 2004 called Dano's on Forsyth. We offered a gourmet take out market complete
with a wine and beer shop as well as a full service restaurant serving lunch 6
days and dinner 4 nights a week. In addition to developing unique menus, I taught cooking classes, hosted beer and
wine dinners and catered events from 30 to 300 people while maintaining an
acceptable profit margin.
I closed Dano's to pursue an opportunity with SYSCO
foods. The training I received there was
fantastic. From building relationships
with nationally branded food vendors, building ‘center of the plate'profits,
helping local and national brands maximize their revenue to become and remain
successful to becoming a partner in their business, I felt a connection to
every customer as a previous owner and a responsibility to help them be as
successful and profitable as possible.
I took yet another opportunity taking a position with a
start up wine and spirits division of well-known Anheuser Busch distributor Bibb
Distributing. I was able to develop two
new territories in Athens and Augusta opening over 100 new and prosperous
accounts with previously unknown brands.
This gave me new insight into yet another aspect of the food industry by
negotiating and gaining placements in both local and national accounts.
During my tenure with All American Distributing, I was
approached by Applebee's and accepted a position as Assistant General
Manager. While with Applebee's I have
been promoted to General Manager and have run 4 different locations. Each location was a ‘troubled' location and
under my leadership was able to meet and
beat controllable profit, labor, food cost, and liquor budgets as well as
excel in Customer Service Survey's. In addition I have headed up food cost teams
for all of the Southeast locations and been sent to locations outside of my
area to help give feedback and repair other troubled stores. Part of my duties
have been to conduct, lead and roll out all new menu launches for Applebee's in
the Southeast and instruct all the
stores how to properly prepare and sell new items. Each store I have been placed in has exceeded previous scores on yearly ABA's or Applebee's Brand assessments which are conducted by Applebee's or ASI. My current store has attained 2 consecutive Emerald or 900+ scores exceeding company standards. I also was awarded General
Manager of the Year for the Southeast Division of Apple American Group in 2014 which
own over 470 Applebee's in the United States.
Recently, I was promoted to Training Store General Manager.
This makes me responsible for training all new managers in our market and
others before they are placed in a store.
GM of the Year AAG Southeast 2014
Training Store General Manager
Baileys Harbor ,Wisconsin
About this resume
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