Joseph Truscott

· Increased overall company efficiency by streamlining operations and implementing managerial strategies.

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Developed and executed strategic plans for business growth and expansion.

· Managed a diverse team, fostering a positive work environment for all employees.

· Implemented cost-saving measures to reduce overhead expenses.

· Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.

· Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with staff costs.

· Developed and implemented strategies to increase sales and profitability.

· Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

· Managed employee evaluations, and contract details.

· Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.

· Formulated policies and procedures to streamline operations.

· Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.

· Reported issues to higher management and worked with them to gain the outcome best suited for us.

Logistics Management, overseeing the venues resupply through local and national vendors.

Manage service operations for the venue.

Lead teams ranging from eight personnel to thirty

was promoted three times;

zero-six months- promoted to Duty manager.

six months-one year- promoted to manager.

one year- seven years- promoted to general manager.

• Provided excellent service and attention to customers when face-to-face or through drive through headset
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Maintained open communication with team members
• Assisted with customer requests and answered questions to improve satisfaction.
• Earned a Cert ii for retail ii.
• Handled food preparation and cooking for service hours.