Aiden Pershouse

Responsibility over restaurants under a franchise network.

• I have direct responsibility over staffing & training of management within a restaurant, by providing ongoing support, coaching and feedback for the development and growth of the team. This also includes overseeing schedules across the network and ensuring there is always correct staffing.
• The role has a heavy focus on profitability. This is focused on optimisation of labour, food wastage control, productivity of staff & maximisation of sales potential which I successfully managed.
• Compliance with brand standards is a major focus in a franchise network. This incorporates food safety, personal safety, cleanliness and presentation of restaurant, food quality control and customer service.
• I had a tremendous focus on customer service and quality control across the network, making sure the customer experience was exceptional.
• I used KPIs across the network that I designed to track the performance of restaurants.
• I liaised with head office and contractors when needed for maintenance of the restaurants and compliance with brand standards.
• I maintain high standards and replicated my knowledge and success as a restaurant manager to deliver success to more restaurants.

In this role, I had responsibility over a restaurant.

• I successfully recruited, trained and managed a full roster of staff. I mentored staff which enabled them to excel in their jobs.
• I utilised a store level KPI I designed to track results.
• I had a heavy focus on profitability and ensuring the business was in a growth trajectory.
• Using problem solving skills in a fast paced environment.
• Focus on food safety and health safety was the top priority. I did regular checks and in-store audits to ensure the safety and well-being of everyone.
• I dealt with profit and loss statements, which showed the full spectrum of the business. The understanding of this enabled me to make critical decisions for the growth and sustainability of the business.
• I received Manager of the Year for NSW in 2022.
• The restaurant ranked 1st on a balanced score card under my leadership and management. This ranks all the stores in the country together on aspects of the business such as profitability, customer service, staff turnover & training as well as compliance.

• Assisting restaurant manager with recruitment and training.
• I assisted restaurant manager with the general operations, including ordering & inventory management, stock counts.
• Conducting regular safety checks
• Successfully recognised areas of the store that needed improvement and liaised with restaurant manager regularly to remedy these issues.
• I took the initiative to learn the job of restaurant manager so i could enhanced my skills.

• I successfully ran shifts as the sole supervisor on those shifts.
• Handling of cash and balanced cash floats.
• Training of new staff members.
• I took the initiative to learn everything I could and widen my skill level.
• I was driven to grow in the business, and always took pride in all my work.

This was my first job and was originally responsible for working in the kitchen, also known as Back of House.

• I listened carefully to instructions.
• Challenged myself with increasing my productivity each time.
• I became a mutli-skill employee by showing enthusiasm to learn cashiering and customer service, and this ultimately paved the way to become a supervisor
• I was always punctual to my shifts, and my reliability and enthusiasm, as well as growing productivity enabled me to proceed further within the company.