Bryan Telebrico

Sales and Profit Management

• Create and evaluate short, mid and long term restaurant objectives, action plans and results for QSC, Sales, Profit and People Development
• Responsible for budgeting and controlling P&L line Items.

Restaurant Operation Management

• Organize restaurants monthly activities calendar to achieve restaurants objective.
• Deliver excellent quality, service and facilities management without supervision.

Reporting and Control

• Control and verify labor, waste, cash and yields while managing shifts including cost of day-to-day shift management,assign daily paperwork, inventories, cash sheets, drawer counts and deposits.

People Management

• Provide clear direction, prioritize task , assign and delegate responsibility and monitor workflow inside restaurant.
• Plan, manage and review individual performance and provide regular feedback, developing opportunities and coaching, taking prompt action where necessary.

Business Metrics

• Financial - Sales targets
• Customers - Customer satisfaction
• Process - Policies and Procedures
• Staff - Satisfaction (McDonald's Department)

Duties and Responsibilities

• Strengthened merchandising and promotional strategies to drive customer engagement and boost sales
• Developed loyal and highly satisfied customer base through proactive management of team customer service strategies
• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget
• Increased sales by driving operational efficiencies and building excellent customer rapport
• Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency
• Monitored security and handled incidents calmly
• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies
• Increased sales revenues by promoting complementary products and educating customers about store promotions

Duties and Responsibilities

• Conducted property showings to highlight features, answer questions and redirect concerns to close contracts
• Established and optimized schedules to keep coverage and service in line with forecasted demands
• Helped with planning schedules and delegating assignments to meet coverage and service demands
• Reviewed sales and gross profit reports to determine options for increasing market growth.

Duties and Responsibilities

• To ensure that Equipment are working and raw products are available.
• Responsible for the service such as Drive- Thru service and Front counter service time.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Duties and Responsibilities

• Responsible for preparing raw products.
• To ensure high Quality food products being served.
• To ensure the working area is clean and sanitize.
• Track down the expiration of all raw products being prepared.