Jerry Stennett

Elevated to the position of Regional Director, overseeing multiple Half Shell Oyster House locations and ensuring consistent quality, brand standards, and operational excellence. Successfully oversaw stores with sales volume ranging between 2.5 and 6 million dollars, ensuring consistent growth and profitability. Played a key role in the inception of Brown's Corner in Tuscaloosa, Alabama, by creating innovative menus, developing unique recipes, and actively collaborating on the design of the new company concept. Developed and reviewed budgets for each restaurant, consistently meeting or exceeding financial targets. Led a team of General Managers, providing guidance, coaching, and support to ensure their success. Operated a specialized training store, serving as a model location for training General Managers and managers to enhance performance and consistency across all 15 regional locations. Implemented creative concepts and design improvements to enhance the customer experience and drive brand recognition. Collaborated with the corporate team to create and launch new menu items and concepts, contributing to increased sales and customer satisfaction.

Led daily operations, including staff management, customer service, and financial performance, resulting in consistent revenue growth and profitability. Implemented cost-effective strategies to optimize restaurant efficiency. Developed and executed marketing campaigns to boost brand visibility and drive customer traffic. Collaborated to create innovative menus and introduce seasonal specials. Managed human resources functions, including recruitment, training, and performance evaluation.

Promoted to the role of Managing Partner, where I assumed increased responsibilities in restaurant management. Maintained a commitment to delivering exceptional customer service and managing all aspects of restaurant operations. Successfully achieved key performance metrics, including revenue targets and profitability.

Rotated between Kitchen Manager and Front of the House Manager roles, gaining a comprehensive understanding of restaurant operations. Demonstrated strong leadership by managing kitchen and service staff, ensuring seamless daily operations. Implemented quality control measures, resulting in improved food quality and consistency. Contributed to the development of training programs for staff, enhancing team performance. calls, responding to emails, and preparing correspondence

Rotated between Kitchen Manager and Front of the House Manager roles, gaining a comprehensive understanding of restaurant operations. Demonstrated strong leadership by managing kitchen and service staff, ensuring seamless daily operations. Implemented quality control measures, resulting in improved food quality and consistency. Contributed to the development of training programs for staff, enhancing team performance.