1. Letisha Jimenez
14123 Bowsprit Lane Apt 304•Laurel, MD 20707• 301.758-5171•ljimenez017@gmail.com
General Restaurant Manager
Dedicated and results oriented manager with a history of proven success in high-volume, fast paced restaurants.
Demonstrated leader with expertise in all aspects ofrestaurant operations; able to train and develop responsive
teams.
Core Competencies
Operational Management | Customer Service and Relations | Organizational Leadership and Team Building |
Management Training | Coaching and Mentoring | Inventory and Cost Containment | Hospitality and Culinary
Management | Front and Back of House Operations | P&L Management | Vendor/ Inventory Management |
Budgeting and Cost Controls | Hiring and Training Staff | Conflict Management
Professional Experience
Harris Teeter (2015- Present)
General Manager (328), Rockville, MD 2015- Present
 Supervise Store Managers from various departments
 Manage a large staff of employees (150)
 Varies budgets maintain
 Sales over 450,000
 Associate Relations manager
Panera Bread (2014-2015)
General Manager Leesburg, VA 2014-2015
 Managed daily operations for fast casual, dining concept; controlled labor and costs
 Scheduled employee work shifts
 Ordered and conducted food inventory; ensured food safety
 Responsible for recruiting, hiring, training, and mentoring highly qualified staff
 Conducted performance evaluation and appraisal
Darden, Inc. (1998- 2014)
General Manager of six Red Lobster concept restaurants 2000- 2014
Culinary Manager and Service Manager, Red Lobster #0142 Suitland, MD 2000-2003
Service Manager, Red Lobster #627 Herndon, VA 1999-2000
Manager in Training, Red Lobster #216, Fairfax, VA 1999
 Proprietor of full service dining restaurant
 Managed all daily operations of full service, family dining restaurant; controlled labor and costs
 Fall 2013, Red Lobster 142 highest increase in sales over prior year
 Responsible for developing staff and managers to institute safe product awareness and sanitation
 Ensured a high level of satisfaction by delivering personal attention to customers to generate repeat
clientele
 Reduced food and beverage costs through effective supervision and inventory control
 Managed forecasting, production,and scheduling
 Motivated staff through quarterly meetings, employee morale building contests,and performance
monitoring
 Partnered with local schools to build strong relationships within the community
 Execute personnelpolicy requirements

2. Awards and Accomplishments
 Selected to Emerging Director Program 2011-2013
 Summer 2009, Red Lobster 6293 Team Excellence Award
 Finished top 10% in Liberty Division FY 09-FY 10
 Selected as representative on the Red Lobster Total Quality Task Force
 Selected to attend Women’s Foodservice Forum FY 09
 General Managerof regional training restaurant
 FY 09 finished top 6 in Diamond Club rankings
 Managed to overturn 3 low performing Red Lobster restaurants into highly successfuloperations
Education
Master of Science, Human Resource Management• 2016- Present • University Maryland University College
Bachelor of Arts, Hotel Restaurant Institutional Management• 1994- 1999 • Norfolk State University • Norfolk, VA