Izell Wright
Glendale
Summary
Seasoned restaurant district manager with over 10 years of experience in the food service industry. Proven track record in managing and developing restaurant teams, driving sales, and creating a positive customer experience. seeks a position with a growing restaurant organization where I can utilize my skills and knowledge to help the company reach its goals.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Area Coach
Taco Bell
06.2021 - Current
- Reviewing the P&L of each restaurant in the region and identifying potential/present problems and locating source of variance in business operations.
- Ensures compliance with all state, federal and local laws and regulations in the areas of health, safety labor and employment, as well as any applicable company policies, guidelines and procedures. Communicates all pertinent Company information to restaurant personnel.
- Reviews administrative tasks including personnel paperwork (new hire, terminations, leaves of absence, injury, etc. conducts General Manager Orientations, oversees various audits, inventory and ordering of miscellaneous items.
- Be responsive and adaptive to Changes in recipes, operational processes used etc. These changes must be taken up with good efforts to acclimatize to the store employees.
- Investigates, resolves, and responds to guest complaints. Performs other related activities in accordance with policies and procedures as assigned by management.
Restaurant District Manager
Genghis Grill - Build Your Own Stir Fry
07.2014 - 06.2021
- Led operational improvements across multiple restaurant locations to enhance customer satisfaction and service efficiency.
- Developed and implemented strategic initiatives to drive sales growth and optimize menu performance.
- Analyzed key performance metrics to identify trends, inform decision-making, and improve overall business performance.
- Coordinated cross-functional teams to ensure compliance with company standards and local regulations across all locations.
- Spearheaded new training programs aimed at improving staff productivity and reducing turnover rates within the district.
- Collaborated with marketing teams to execute promotional campaigns that increased brand awareness and customer engagement.
- Utilized keen problem-solving skills to address and resolve any issues that arose within the district, ensuring minimal disruption to daily operations.
- Increased overall customer satisfaction by implementing innovative training programs for restaurant staff.
- Improved communication between restaurants by establishing regular meetings, fostering a collaborative work environment across locations.
- Fostered a culture of collaboration and open communication among restaurant managers in the district, leading to increased efficiency and overall success.
- Ensured compliance with industry standards and regulations by enforcing strict health and safety guidelines in each establishment.
- Maximized revenue potential through prompt resolution of operational issues impacting sales performance.
- Mentored new managers, providing guidance on best practices for their roles and responsibilities within the company structure.
- Coordinated successful grand openings for new restaurants in the district, ensuring smooth operations from day one while generating positive publicity in local markets.
- Managed budgets effectively, achieving cost savings without compromising service levels or product quality in any location under my supervision.
- Enhanced guest experience with the introduction of new menu items and promotional events.
- Increased employee engagement levels by implementing reward systems that recognized exceptional service delivery from team members.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Culinary Manager/Restaurant Manager
Olive Garden
08.2010 - 06.2014
- Oversaw daily operations of a high-volume culinary department, ensuring efficient workflow and adherence to quality standards
- Managed a team of 25 kitchen staff, providing guidance, training, and performance evaluations
- Developed and implemented new menu items based on market trends and customer preferences
- Maintained inventory levels by conducting regular audits and collaborating with suppliers to ensure timely delivery of ingredients
- Implemented cost-saving measures such as portion control and waste reduction strategies
- Ensured compliance with health and safety regulations by implementing proper sanitation practices throughout the kitchen area
- Conducted regular meetings with front-of-house staff to gather feedback on menu offerings and make necessary adjustments based on customer preferences
- Implemented cross-training programs for kitchen staff members to enhance their skills across different stations within the culinary department
- Implemented new kitchen equipment or technology solutions to improve efficiency, reduce cooking times, and enhance overall productivity
Multi-Unit Restaurant Manager
Loves Travel Stop
08.2004 - 06.2010
- Oversaw daily operations across multiple restaurant units, ensuring compliance with company standards.
- Trained and mentored staff on service excellence and operational procedures to enhance team performance.
- Implemented cost control measures, optimizing inventory management and reducing waste effectively.
- Developed staffing schedules to align labor resources with peak service times for improved efficiency.
- Conducted regular performance evaluations, providing actionable feedback to support professional growth of team members.
- Analyzed financial reports to identify trends and make data-driven decisions for unit profitability improvements.
- Managed daily operations, ensuring smooth workflow and optimal productivity across multiple restaurant units.
- Conducted regular performance evaluations, identifying areas for improvement and providing constructive feedback to employees.
- Reduced employee turnover by fostering a positive work environment and providing opportunities for growth and development.
- Maintained a safe and secure environment for both employees and guests by enforcing strict adherence to safety protocols and guidelines.
- Achieved regulatory compliance by maintaining up-to-date knowledge of local laws governing restaurant operations and implementing necessary changes as needed.
Boatswain's Mate 3rd Class
United States Navy, Uss John Young
06.2000 - 08.2004
- Supervised deck operations, ensuring compliance with safety regulations and maintenance protocols.
- Coordinated shipboard logistics, optimizing supply chain efficiency for operational readiness.
- Trained junior personnel in seamanship skills, enhancing team performance and safety awareness.
- Conducted routine inspections of equipment, identifying maintenance needs to prevent operational disruptions.
- Supported vessel''s mission readiness through diligent maintenance of life rafts, life jackets, and other lifesaving equipment.
- Facilitated effective communication between the bridge and deck crew for efficient completion of tasks during underway replenishment evolutions.
- Kept watch aboard vessels to identify changing conditions or potential issues and implement corrective actions.
- Learned to operate new technology systems and procedures through instruction, simulators and models.
- Towed and maneuvered vessels in harbors and open seas, communicating movements to passing vessels.
- Operated large marine vessels by adjusting speed, steering craft and utilizing navigation instruments.
- Supervised cargo loading/unloading processes, ensuring proper stowage and securing of materials for safe transport.
Education
Bachelor of Science - Business Management
DeVry University
Irving, TX06-2021
Skills
- Staff training and development
- Operations management
- Employee engagement
- Personable and friendly
Accomplishments
- Reduced employee turnover by 75% by creating and implementing a no-cost incentive program.
- Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Licensed Servsafe food handler - December 2023 to December 2028
Languages
English
Native or Bilingual
Timeline
Area Coach
Taco Bell
06.2021 - Current
Restaurant District Manager
Genghis Grill - Build Your Own Stir Fry
07.2014 - 06.2021
Culinary Manager/Restaurant Manager
Olive Garden
08.2010 - 06.2014
Multi-Unit Restaurant Manager
Loves Travel Stop
08.2004 - 06.2010
Boatswain's Mate 3rd Class
United States Navy, Uss John Young
06.2000 - 08.2004
Bachelor of Science - Business Management
DeVry University