1. Michael Kenney
717-324-2633
Kenney620@gmail.com
Several years of success in responsible restaurant management. Proven ability to learn quickly, assess problems,
and initiate corrective actions. Comfortable in fast paced, high stress situations requiring attention to detail
and follow-through. Able to motivate personnel to high performance standards and excellence.
Demonstrated success in organizing tasks, increasing efficiency, and obtaining maximum results from
limited material and manpower resources.
Areas of Expertise
 Customer Service Management
 Complaint Handling & Resolution
 Operations Management
 Create a positive atmosphere for
Guests and staff
 Customer Satisfaction Enhancement
 Front-End Supervision
 Sales & Margin Improvement
 Brand loyalty expansion
 Teambuilding & Training
 Cost-Reduction Strategies
 Order Fulfillment
 Franchise site development
Professional Experience
Work History
Sweet Frog Premium Frozen Yogurt 2011 – 2013
Regional Manager
Direct supervision, motivation, technical support and follow up in the implementation of new
Service Systems, People Development and New Store Openings and assumed responsibility for the
Operation, Sales Growth, Brand Development, and Customer Satisfaction for assigned territory.
• Opened 11 corporate stores and 14 franchise stores. Site selection, logistics set up, store build out,
training and opening activities
• Analyzed business opportunities for the Sweet Frog brand and developed the vision, strategy and
planned actions
• Guided franchises and corporate store on opportunities for increasing return on investment
• Shared best practices within region and corporate
• Consulted with hiring of the manager and crew for each franchise. Hired and trained manager and
staff at corporate stores
• Act as liaison between Sweet Frog franchises and corporate
• Assist managers in conflict resolution and employee issues
• Established social media marketing and local outreach campaigns
• Evaluations – standard enforcement and development of performance improvement plans
• Visit stores and report on performance reviews on a regular basis
Outback Steakhouse 1992-2010/2013-Present
Managing Partner Harrisburg, PA 2014-Present
Managing Partner York, PA 2002-2010
Managing Partner California, MD 1999-2002
RVP Tech 12 Virginia locations 1998-1999
New store locations in Harrisonburg, VA and Hunt Valley, MD
Kitchen and FOH Manager (new location) Ellicott City, MD 1997-1998
FOH Manager (new location) Bel Air, MD 1995-1997
Kitchen and FOH Manager Richmond, VA 1993-1995
Concurrently helped to open Allentown PA, Richmond VA, Charlottesville VA
Hourly Employee Herndon, VA 1992-1993
Managing Partner Responsibilities
• Responsible for top line sales growth and expense control of restaurants in York PA, California, MD, and Hbg.,
PA

2. • Responsible for day-to-day operations of a restaurant with an annual volume of 4 million
• Perform weekly and quarterly analysis to determine growth potential and business opportunities
• Ensured swift resolution to customer issues to preserve customer loyalty while complying with company policies
• Exemplified the second to none customer service delivery for which Outback Steakhouse is nationally renowned in all
interactions with customers
• Maintained critical standards of training and development of restaurant staff of 85 employees in York and Hbg., PA
and 95 employees in California MD
• Developed strong relationships, promoting the restaurant to the community
• Communicate regularly with regional and corporate partners
• Responsible for recruiting new employees, performance and training
• Coordinate scheduling, sales building contests and team activities
• Had a staff of 2 managers and 4 assistant managers at each location
Managing Partner Accomplishments
• Maintained a regional top 5 food cost results for 5 years by successful evaluation of monthly inventory reports
and projections
• Maintained food cost within 1% of optimum
• Kept service labor at regional targets
• Maintained a TCI within 2% of target
• Ranked No. 1 store in the company for annual sales volume increase $428,000 in 2002
• Successfully mentored and developed 12 managers via the Managers in Training Program and was
ultimately recognized by earning the “green and growing” award in the Mid-atlantic for management
development
• Maintained staff turnover at 50% for 8 years
• Recognized by earning Mid-atlantic award for maintaining an Immaculate Business 2004-2006
• Recognized by earning Mid-atlantic award for demonstrating Serious Food 2004-2006
Education, Training and Certification
Bachelors Degree, Business Administration, Marketing 1989
Old Dominion University
Associate Degree, Business Administration 1986
Harrisburg Area Community College
Serve Safe and certified
References Available Upon Request