1. Joseph Anderson
2040 Audubon Lane
Murfreesboro, TN 37128
(615) 414-1748
jpanderson4887@gmail.com
Objective
To use my combined ten years of restaurant management experience to create an efficient and
profitable work environment.
Work Experience
Cracker Barrel Old Country Store April 2012-Present
Smyrna, TN
Senior Associate Manager
As a Senior Associate Manager, I work side byside with the general manager to ensure a profitable
restaurant environment.
Duties:
 Hire, train, and manage all restaurant employees
 Assist with training new management staff as the district training store
 Manage labor cost on a weekly basis
 Maintain cleanliness and quality standards
 Use monthly profit and loss reports
 Rotate quarterly between supplies, food, labor, and Human Resources to directly manage
the different areas of the business
 Work to motivate crew members and create a positive work environment
 Manage customer complaints and come up with creative solutions to meet the customer’s
needs while making a smart business decision
Zaxby’s January 2007-April 2012
Murfreesboro, Tennessee
General Manager
As General Manager, I was responsible for the day-to-day operations of the restaurant and
ensuring the continuation of a successful operation.
Duties:
 Hire, train, and manage all restaurant employees and assistant managers
 Order all food items and supply trucks
 Motivate crew members and provide a positive environment in which to work

2.  Market Zaxby’s restaurant throughout the community to promote and increase sales
 Keep food cost within the desired parameters
 Manage labor cost on a weekly basis
 Maintain cleanliness and quality standards
 Use monthly profit and loss reports
Achievements:
 Awarded best increase in comparative sales year over year for 4th Q 2010 to 3rd Q 2011.
Total percentage increase equaled 10.95%.
 In 2011, achieved most profitable year since 2008 after being promoted to General
Manager in 2010.
 Record of 89 days with no complaints in 2011.
 Ranked number three out of nine franchises where previously ranked nine of nine
 Restaurant income of 1.4 million a year
Dunkin’ Donuts August 2006 to January 2007
Franklin, Tennessee
Lead Baker
As Lead Baker I was responsible for assisting with the opening of two new stores for the
franchisee and overseeing kitchen activities to ensure all products met quality standards.
Duties:
 Created and implemented production systems
 Responsible for store inventory
 Ordered truck deliveries
 Cross-trained in all aspects of the restaurant
Education
LaVergne High School
1995-1999
LaVergne, Tennessee
 High School Diploma
 Honors Diploma, 3.0 GPA
Certifications
Serv Safe Certified
References available upon request