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Donald Coleman 19703B Eastex Fwy. #79 Humble, Texas 77338 (832) 389-3986 dc15eb5ce@westpost.

net Currently, I am a Restaurant Manager for Denny's in Houston Texas. I saw the po sting for a General Manager for one of your restaurants and am very interested i n taking my experience from the Denny's family to a new organization. Below are some highlights of my experience that closely match the objectives you are seeki ng: * Responsible for smooth operation of the restaurant and equipment. * Ensure customer satisfaction including dealing with complaints, special reserv ations, and meeting planning. * Execute budgetary responsibilities including forecasts, target worker-hours, l abor forecasting, cost control, inventories, and just-in time purchasing. * Manage restaurant staff, delegating responsibilities, scheduling, disciplinin g, evaluating, hiring, training, and mentoring for future promotion possibilitie s. We had the lowest turnover in the state of any restaurants in our franchise f amily. I am very successful in doing all my job duties and feel as a best candidate for this job post. I am confidant that my education coupled with my extensive exper ience can be an asset to your company. I look forward to hearing from you. Thank you for your consideration Sincerely, Donald Coleman

Donald Coleman 19703b Eastex Fwy #79 Humble, Tx. 77338 832-389-3986 dc15eb5ce@westpost.net SUMMARY OF QUALIFICATIONS Customer Relations, Restaurant Maintenance and Repair, Inventory Management, Tea m Management, Financial accountability while ensuring the promotion and growth o f business. PROFESSIONAL EXPERIENCE Dennys, Houston, Tx 03/10 - Present Restaurant Manager * Manage front house/back house restaurant operations for this high volume resta urant. * Directed efficient guest flow through participative shift management, scheduli ng a full working staff of up to 20 crew members including servers, bus persons, and host/hostesses. * Oversee employee relations encompassing staff recruitment, training and perfor mance evaluation. * Prepare and distribute payroll for up to 35 employees. * Handle weekly inventory and vendor relations to ensure the timely and cost-eff ective purchasing of food, beverages, and small wares. * Effectively lead and motivate employees through implementation of in-house tra ining and incentive plans, resulting increased productivity levels and employee satisfaction. * Ensure the integrity of restaurant operations through excellence in customer r

elations. * Attract, retain, and promote new business through proactive community service efforts. * Accountable for daily cash-outs, safe reconciliation, and deposits. Pa Pa Johns Houston, Tx 10//07 t o 12/2008 General Manager * Managed the overall performance of food service facility and kitchen operation . * Directed the recruitment, interviewing, hiring, training, motivation and evalu ation of crew. * Oversaw the quality of recipes, service standards, and sanitation practices. * Coordinated work schedules, ordered food and supplies, and developed restauran t team. * Ensured a safe workplace and pleasant customer service experience. * Promoted new business through participating in community events, and substitut ing in nearby schools. * Reported directly to corporate. * Accountable for daily cash-outs, safe reconciliation, and deposits. * Went out of business. Third Floor Eatery and Catering Houston, Tx 3/95 to 12/05 Owner/Operator * Ensure customer satisfaction including dealing with complaints, special reserv ations, and meeting planning. * Execute budgetary responsibilities including forecasts, target worker-hours, l abor forecasting, cost control, inventories, and just-in time purchasing. Howard Johnson Houston, Tx Food and Beverage Manager * Directed the recruitment, interviewing, hiring, training, motivation and evalu ation of crew. * Controlled fiscal aspects of business operations and met financial goals. * Posted to General Ledger, processed weekly payroll, and prepared weekly sales report. * Supervised all aspects of in-house banquet planning, booking and payment for u p to 125 guest. * Streamlined controllable spending in an on-going effort to meet weekly overhea d expenditures. * Recruited musical acts to enhance atmosphere, which increased traffic and reve nue. * Accountable for daily cash-outs, safe reconciliation, and deposits. * Decreased liquor inventory over 20% by setting up a par stock system, and lowe red food cost and Inventory by routinely consulting with kitchen staff. * Installed successful room service program. EDUCATION MBA Jones International University