Phillip Mikkola

• Managed 11 sites throughout West region. Responsible for Workplace Experience, Hospitality and Facilities.
• Served as mentor to junior team members
• Directed safety operations and maintained accident free in all units.
• Expanded market presence with the successful launch of new products, services, or promotional campaigns.
• Collaborated with cross-functional teams to drive innovation and deliver high-quality products or services on time and within budget constraints.
• Enhanced customer satisfaction by driving exceptional service standards and swiftly resolving any issues or concerns.
• Developed strong relationships with key stakeholders, ensuring consistent communication and collaboration on business objectives.

• Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
• Introduced new methods, practices and systems.
• Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
• Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
• Designed modern employee recognition program which boosted productivity and improved morale.

• Awarded manger of the quarter 3 times In the Bay Area.
• Assisted in overseeing multiple locations.
• Managing the $24 million restaurant
• Reviewing the P&L statements and overall restaurant efficiency.
• Managing 200+ hourly staff.
• Scheduling.
• Developing and mentoring managers within.
• Resolving staff and guest relation problems.
• Creating and managing labor templates For all work groups.
• Sales predictability.
• Recuiting hiring and training personnel.
• Helping to manage 5 other locations when needed.
• Managing inventory and ordering for front and back of the house.

Level 2 Manager

Managing the house operations

• Participate in quarterly new menu items and quality. Prepare and track sales budgets and predictability.
• Overseeing multiple work groups.
• Scheduling.
• Opening and closing restaurant.

Level 1 Manager

Mastering the overall restaurant SOP

• Mastering the systematic procedures and fundamentals.
• Synchronizing and applying company vision and core values.
• Scheduling
• Managing food quality.
• Food/Alcohol servsafe certified.
• Lead and mentor staff of 200+.
• Developing and motivating staff members.

• Managed 50+ employees on 20+ job locations
• Established and maintained cost efficient plans on each project.
• Worked directly with architect and engineers.
• Scheduled and maintained labor templates for each project.
• Met all project deadlines while staying on budget.
• Forecasting timelines on all projects.
• Resolving any issues on each project.

• Addressed and resolved all guest complaints.
• Labor and Sales forecast predictability.
• Supervised 30+ employees
• Managed and oversaw menu updates and training procedures.
• Monthly inventory P & L.
• Provided quality control on all food and beverage.
• Learned the basics of overseeing a $10 million restaurant.

• Lead each shift managing team members to deliver excellent quality and customer service.
• Monitor labor.
• Multitasking, participating in several roles.
• Cashier and Cash handling management.
• Established relationships with returning guests.
• Developed strong leadership skills.