1. 09/1998 to Current
Lady Lake, FL
01/1997
Ocala, FL
ELIZABETH A APPLEGARTH
Summary
•Motivated leader with a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high
expectations, customer-centric, team-oriented while raising service standards while aspiring to manage a successful
restaurant operation.
•A flexible and energetic manager with extensive restaurant and food service experience who oversees a high-volume, $4
million dollar restaurant. Versed in planning daily operations, forecasting, staffing and inventory management.
•Track Record of on-the-spot decision making and supporting the employees. Focused on ensuring the guests' needs
while enforcing standards for individual performance. Adept at general supervision, hiring, training and motivation of
employees.
Key Skills
Strong leader
Problem-solving
Attention to detail
Customer service oriented
Adaptable
Employee recruitment expertise
Develop talent
Coaching and mentoring
Planning & Organizing Skills
Accomplishments
Achieved guest counts by 5-10% 3 years in a row
Consistently exceeded weekly sales targets 5-10% since 2010
Recognized for 2 sales record in February 2014
Recognized as the top region in a 400 plus-store chain in 2015
Efficiently operated high volume restaurants with a combined staff of 65 culinary and restaurant professionals.
Played a key role in marketing thereby increasing overall sales by 9.8% from previous year.
Maintained lowest turnover rate in the region for over 2 years
Professional Experience
Managing Partner
Longhorn Steakhouse
Managing Partner at high-volume restaurant with $4 million in annual sales and average weekly guest counts of
4000 people.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Built sales forecasts and schedules to reflected desired productivity targets.
Exhibit thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were
consistently met.
High employee retention rate (turnover rate is consistently below 54 % company average).
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and
business initiatives.
Restaurant currently receives highest number of formal guest compliments in the region.
Increased weekly revenue by 10 percent over the last 5 years.
Associate Restaurant Manager
Cracker Barrel Old Country Store
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were
consistently met..
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest
interactions.
15 Lake Jackson Drive, Mascotte, Florida 34753 | H: 352-557-3023 | eapplegarth@cfl.rr.com

2. 03/1993 to 06/1997
Columbus Ocala, OH FL
07/1992 to 12/1992
Columbus, OH
01/1988 to 06/1992
Columbus, OH
01/1981 to 08/1987
Minneapolis, MN
Bloomington, MN
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest
interactions.Scheduled and directed staff in daily work assignments to maximize productivity.
Service and Culinary Manager
Lone Star Steakhouse and Saloon
Implemented marketing strategies and promotions, and developed "Service That Sells" seminars.Continually
monitored restaurant and took appropriate action to ensure food quality and service standards were consistently
met.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Directly responsible for development and subsequent promotion of six in-house team members members to
manager roles.
Opened both Ocala, Florida and Columbus,Ohio locations
Dining Room Manager
The Spaghetti Warehouse
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and
business initiatives.
General Manager
The Olive Garden
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Managed accounts payable, accounts receivable and payroll.
Built sales forecasts and schedules to reflected desired productivity targets.
Corporate Area Training Manager
Rudolph's Bar-B-Que
Regularly updated computer systems with new pricing and daily food specials.
Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and
employees.
Education
Associate of Arts degree: Business
Normandale Community College
Business