James Antos

About James Antos

As a Franchise Partner at Steak \'n Shake, I oversee a team of restaurant professionals in…

Experience

1. Franchise Partner

   Steak n Shake

   Aug 2021 — Present · Brandon, FL, US

   Responsible for overseeing a team of restaurant professionals in the daily operations of a major national franchise which includes increasing revenue, reducing day to day cost while maintaining a top rating, and complying with corporate policies and procedures, industry best practices and regulations.\\\\n\\\\nKey Accomplishments:\\\\n• Reduced turnover by improving employee job satisfaction and participation. Increasing average wages earned to be 30% over competition.\\\\n• Improved the restaurant’s operations resulting in a “Gold Star” rating by focusing on extraordinary customer service and housekeeping and maintaining food quality and consistency which ensures customer loyalty.\\\\n• Maintain a steady increase in sales by over 40% and growing and calculate franchise royalties accurately.\\\\n• Turning a five-year losing trend to a positive trend within the first month of operational control.\\\\n• Gain control of all expenses to fall within allowed guidelines of operation.\\\\n• Upgrade employee training and development for both front of the house (FOH) and back of the house (BOH) staff and four General Managers.\\\\n• Engage in a continuous marketing campaign and promotion of restaurant services to our guest.\\\\n• Manage employees which includes providing constructive feedback, listening, conflict resolution and problem-solving.\\\\n• Promote excellent customer service including resolution of any issues that may arise between guest, staff and restaurant maintenance.\\\\n\\\\nMANAGING BUDGET AND COST CENTERS, ensures operational success by managing all aspects of budget and cost centers. From managing repairs and maintenance on equipment to staffing for successful operations.\\\\n\\\\nFOOD QUALITY AND PRODUCTION, by only serving fresh, accurate, quality to food to our guests. Training staff and management team on proper food handling and FIFO practices. Reducing waste to zero in daily operations with proper inventory levels to ensure quality and supply is always accurate.\\\\n \\\\n\\\\n \\\\n \\\\n\\\\n \\\\n