Frederick Brian
- Role
- General Manager of Food Service Training Manager of Organizational Development at Chopt Creative Salad Company
- Location
- Atlanta, GA, US
- LinkedIn followers
- 500 followers
About Frederick Brian
Customer-centric, results orientated leader with 18 years of proven experience…
Experience
General Manager of Food Service Training Manager of Organizational Development
Oct 2021 — Present
Chopt Creative Salad General Manager of Food Service/Training Manager of Organizational Development October 2021- PRESENT, Buckhead, GA • Within first six months of employment, spearheaded and achieved the training of 5 General Managers, 1 Assistant Manager and 1 Shift Leader • Responsible for all Restaurant finances : Cogs, Operational Payroll,Accounts Receivable. • Collaborated with management personnel to plan marketing, advertising and special restaurant functions. • Consistent EHA scores of 93% or higher • Leader of largest store in Atlanta which generates a yearly revenue of 2M • Directed hiring, training, and scheduling of food service personnel. • Pioneered Continuous Improvement strategies for new store openings • Optimized standard ordering procedure resulting in a reduction of duplicate orders • Retained customer loyalty during pandemic by ensuring timely pickup availability for DoorDash and Uber Eats • Analyzed weekly and monthly sales and trends and compared to actual figures to prepare projections. • Rotated and replenished food display cases and products. • Enforced sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. • Monitored compliance with health and fire regulations to reduce risk. • Scheduled and received deliveries and verified goods received against paperwork. • Counted money and made bank deposits. • Kept accurate records in compliance with sanitation and food service requirements. • Scheduled staff hours and allocated resources to maximize team member performance. • Investigated and resolved complaints regarding food quality and service. • Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards. • Maintained food and equipment inventories to support business demand. • Coordinated with service providers to address equipment maintenance and waste removal. • Monitored budgets and payroll records to verify authorization of expenditures.
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