Sally Jackson

Ran a chicken restaurant with a sit down dining room and a drive thru. Hired and trained all new associates. Daily payroll control was a big deal here as well with running an acceptable drive thru time. Orders daily and daily inventory

I was hired as an Assistant Manager but was treated as a line level associate. I made a lot of french fries and was never really utilized to the position I was hired for.

Running the food concepts in a full terminal at the airport. There were 10 concepts open and running together daily. We had full sit down restaurants to sit down bars and several coffee shops. On any day I had over 60 associates working at one time. Did all ordering and controlling of costs. Did all payroll for each concept and maintained a zero overtime demand. Did every daily and weekly report needed for all concepts

Ran all food/beverage concepts inside a Hilton Cruise Hotel. Ran a full sit down restaurant, a 24 hr room service and a full bar area. Also during season I assisted in running the Banquet Dept. In charge of maintaining food and beverage costs, maintaining an acceptable payroll cost and did the beverage ordering for all concepts. On any day I was in charge of over 40 associates.