C. Cole Thomas

About C. Cole Thomas

Experienced Training General Manager with a demonstrated history of working in the restaurant industry. Skilled in Catering, Sales, Hospitality, Event Management, and Team Building. Strong human resources professional with a Associate\'s degree focused in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts-Orlando.

Experience

1. Training Manager

   Chopt Creative Salad Company

   Jun 2015 — Present · Charlotte, NC, US

   Partnered closely with the local DoorDash team to roll out DoorDash Marketplace across all three Charlotte locations, leading to a 4.8 out of 5 star average rating and exceptional operational metrics across the chain.• Mentored 23 managers for Charlotte, Wilmington and Raleigh markets, training them to analyze their P & Ls and how to proactively identify trends.• Modeled store as a test for app marketing with partners such as Homer, Post Mates and growth strategy of Door Dash delivery service.• Identified that upwards of 33 percent of total sales was being produced through just 10 percent of the entire kitchen layout and square footage ergo, streamlined the production and execution processes to see gains in incremental, savings in manpower and efficiency in deliveries leading to less than one percent incorrect rate.• Grew the the first North Carolina store to the highest preforming suburban store company wide to $3.5 million in annual revenue including 9 percent in catering, 25 percent in app service and 10 percent in delivery (Door Dash).• Increased customer loyalty 23 percent with our app service ranking our location as number one in the company.• Recognized notable gains in accuracy from deliveries with less than one percent incorrect and missing rate, just 2 out of 600 orders.

Education

• Bluefield State University

  College/University Preparatory and Advanced High School/Secondary Diploma Program

  1996 — 1997

• American Public University System

  Bachelor of Business Administration (B.B.A.), Business, Management, Marketing, and Related Support Services

  1998 — 2001

• Le Cordon Bleu College of Culinary Arts-Orlando

  Associate's degree, Culinary Arts/Chef Training

  2002 — 2004

Skills

• Inventory Management
• Restaurant Management
• New Restaurant Openings
• Operational Streamlining
• Inventory Control
• Sales
• Microsoft Office
• Strategic Hiring
• Training
• Hospitality Management
• Team Management
• Hiring Practices
• Operations Management
• Customer Service Management
• Hospitality Industry
• Team Leadership
• Time Management
• Budgets
• Restaurant
• Customer Service
• Food
• Operational Excellence
• Training & Development
• Operational Efficiency
• Food & Beverage
• Budgeting
• Catering
• Operational Strategy
• Event Planning
• Leadership
• Restaurants
• Hospitality
• Employee Training
• Strategic Planning
• Data Analysis
• Event Management
• Strategic Leadership
• Team Building
• Recruiting
• Inventory Analysis