WORK HISTORY
Assistant General Manager, 05/2021 to 01/2022
The Cookshack – Webster, TX
• Overseeing restaurant operations, including onboarding and training of new hires, scheduling, ensuring
procedures are properly completed and running successful shifts
• Problem Anticipation and Resolution
• Quality Assurance
• Making sure our guests are enjoying themselves within my four walls
• Quality assurance of our guests and our food • Invoicing, ordering, checking in orders properly, line checks,
HACCP restaurant checks, proper sanitization procedures followed
• Purchased adequate quantities of food, beverages, equipment, and supplies
• Developed, implemented, and managed business plans to promote profitable food and beverage sales
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and
customer satisfaction
• Prepared for and executed new menu implementations
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition
• Oversaw front-of-house personnel to maintain adequate staffing and minimize overtime.
Manager, 05/2018 to 05/2021
Kenny & Ziggy’s New York Delicatessen – Houston, TX
• Manage a deli and cafe within the policies and guidelines of the company to ensure customer satisfaction and
profit maximization
• Established workflow processes, monitored daily productivity, and implemented modifications to improve the
overall performance of personnel
• Maintains safety/sanitation
Deli Manager, 06/2016 to 05/2018
Heb Distributing – Houston, TX
• Manage a deli and cafe within the policies and guidelines of the company to ensure customer satisfaction and
profit maximization
• Total operational and financial responsibility for unit
• Achieving sales goals, projecting sales/forecasts
• Maintains safety/sanitation
• Executes merchandising programs
• Established workflow processes, monitored daily productivity, and implemented modifications to improve
overall performance of personnel
• Purchased adequate quantities of food, beverages, equipment, and supplies
• Developed, implemented, and managed business plans to promote profitable food and beverage sales
JENNIFER
BRYANT
CONTACT
Address: Pasadena, TX 77503
Phone: (832) 275-3953
Email: thejennybryant@gmail.com
LinkedIn: www.linkedin.com/in/jennife r-bryant-
146a9290
PROFESSIONAL SUMMARY
Skilled in staff training and development for multi
units. Dedicated, hardworking restaurant
management professional with extensive daily
planning and operations experience. Motivated
Service Worker with exceptional social skills,
communication abilities, and customer service
background.
SKILLS
• Training Management Multi Unit Experience
• Budget Control • Goal Setting
• Supplier Monitoring • Team Leadership
• Originality and Creativity • Sales Tracking
• Customer Service Management
• Department Oversight • Decision Making
• Coached new hires on company processes while managing employees to achieve maximum production
• Coordinated special projects and managed schedules.
General Manager, 06/2015 to 03/2016
Ragin’ Cajun, Downtown – Houston, TX
• Oversaw entire operations of the restaurant
• Scheduling, hiring/firing, training, ordering, invoicing, food cost, labor cost, P&L, day-to-day operations as the
only MOD
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Identified issues, analyzed information, and provided solutions to problems
• Carried out day-to-day duties accurately and efficiently
• Supervised work of employees to keep on task for timely completion
• Participated in team-building activities to enhance working relationships
• Performed duties in accordance with applicable standards, policies, and regulatory guidelines to promote safe
working environment.
Manager, 07/2014 to 06/2015
Ragin’ Cajun – Houston, TX
• Established workflow processes, monitored daily productivity, and implemented modifications to improve the
overall performance of personnel
• Managed budgets, appointment scheduling, employee and event itineraries, and accounts to improve
productivity initiatives
• Purchased adequate quantities of food, beverages, equipment, and supplies
• Developed, implemented, and managed business plans to promote profitable food and beverage sales
• Established and administered annual budget with controls to prevent overages, minimize burn rate, and
support sustainability objectives
• Devised processes to boost long-term business success and increase profit levels
• Developed and initiated projects managed costs and monitored performance.
Kitchen Manager, 03/2014 to 05/2014
Chipotle Mexican Grill – Pasadena, TX
• Responsible for the overall operations for the back of house and kitchen area of a restaurant
• Responsible for hiring staff, purchasing food and stock, and making sure everyone is trained on proper food
preparation and kitchen safety techniques
• Ensured that the company standards are upheld: the food looks good and is cooked properly, the proportions
are correct, and it is cooked and served quickly
• Also making sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and
the kitchen meets all sanitary standards
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Managed team of 30 employees, overseeing hiring, training, and professional growth of employees.
FOH Manager / Regional Training Manager, 11/2008 to 01/2014
Pei Wei Asian Diner – Clear Lake, TX
• Carefully interviewed, selected, trained, and supervised staff
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute
menu changes
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes
within the restaurant
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment, and
supplies
• Created fun team-building activities to engage staff in up-selling to meet revenue targets
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
• Promoted the business through participation in and sponsorship of community events
• Maintained a safe working and guest environment to reduce the risk of injury and accidents
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Oversaw the training of associates at 4 stores.
• Opened 4 stores, oversaw hiring/training.
Regional Training Manager, 03/2003 to 11/2008
Panera Bread – Pasadena, TX
• Carefully interviewed, selected, trained, and supervised staff
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute
menu changes
• Recognized and formally acknowledged outstanding staff performance to boost company morale and
productivity
• Actively participated in ongoing customer service programs to build sales and rapport in the community
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received
exceptional food and service
• Led and directed team members on effective methods, operations and procedures
• Oversaw front-of-house personnel to maintain adequate staffing and minimize overtime
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and
terminations
• Led PLANET BREADS every Saturday for new hires PLANET BREAD is an orientation to all new hires to welcome
them to the company
• Oversaw the Training Matrix for new hires at 6 stores and MIT’s for all the locations were trained at my store.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
Intern, 01/2003 to 03/2003
Pappadeaux’s Town and Country – Houston, TX
• During the three-month internship, I learned all the positions within the restaurant, from dishwasher to server
as well as all the management positions (FOH and BOH)
• I was taught scheduling, invoicing, ordering/receiving, food cost, sales, inventory, etc..
• Learned to correctly calculate inventory and ordered appropriate supplies
• Recognized and formally acknowledged outstanding staff performance to boost company morale and
productivity, by playing games in the preshift meetings
• Led and directed team members on effective methods, operations and procedures.
EDUCATION
Bachelor of Science (B.S, Hotel and Restaurant Management, Restaurant Management, 2001
University of Houston Conrad N. Hilton Hotel
CERTIFICATIONS
First Aid/CPR Leadership Teambuilding Conflict resolution