Daniel Klein
PHOENIX,AZ
Summary
Experienced leader with a strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for a collaborative approach and commitment to excellence.
Overview
20
20
years of professional experience
Work History
Regional Manager of Operations
Fox Restaurant Concepts
09.2019 - Current
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Assisted in recruiting, hiring and training of team members.
- Set team and individual KPIs and provided regular, actionable feedback.
- Monitored budget and utilized operational resources.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Oversaw day-to-day production activities in accordance with business objectives.
- Established and monitored quality assurance standards to achieve operational excellence.
- Analyzed customer feedback and identified areas for improvement to drive business success.
GM/AGM - Olive & Ivy Restaurant and Marketplace
Fox Restaurant Concepts
11.2014 - 09.2019
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Managed budget implementations, employee evaluations, and contract details.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
General Manager/Manager
Monti's La Casa Vieja
01.2005 - 01.2014
Education
Scottsdale/Mesa Community College
Skills
- Leadership
- Team Development
- Budget Writing
- Self Management & Organization
- Problem Solving
- Managing Labor & Financials
- New Restaurant Openings
- Crunchtime
- Hotschedules
- PeopleCenter
Methodology - Approach
By being in charge of leadership development and standard management, improving all things profit and loss, from the top line down through managing COGS, labor, and direct operating expenses to bottom line controllable cash, and by working to improve their overall operations by maintaining the standard food and beverage quality, consistency and cost, the standard of front desk hospitality, the steps of service standard, the uniform standard, and a noticeably clean environment.
Summary - Objective
To help a company continue to grow by working with the teams on leadership and operational development through store visits, feedback, and monthly one on ones and by establishing operational pillars and making standard management important to minimize turnover and provide the best guest and employee experience while also working within budgets to be as fiscally responsible and profitable as we can.
Timeline
Regional Manager of Operations
Fox Restaurant Concepts
09.2019 - Current
GM/AGM - Olive & Ivy Restaurant and Marketplace
Fox Restaurant Concepts
11.2014 - 09.2019
General Manager/Manager
Monti's La Casa Vieja
01.2005 - 01.2014
Scottsdale/Mesa Community College
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