Cassie C. Coughlin is a food services general manager seeking to increase customer satisfaction, retention, and sales revenue. She has over 15 years of experience as a general manager for Uncle Julio's Corporation, where she supervised staff, developed training programs, increased sales, and assisted with new restaurant openings. Coughlin earned promotions from server to general manager and increased sales by 10-25% at various locations through community outreach, marketing, and operational improvements. She has business and culinary certifications from Uncle Julio's and liberal arts education from West Virginia Wesleyan College.

1. Cassie G. Coughlin
326 Clear Ridge Rd ■ Union Bridge, MD 21791 ■ 301.404.6510 ■ cegilmore@gmail.com
OBJECTIVE
Increase customer satisfaction, retention and sales revenue in an organization that places a premium on
customer service, corporate pride and sound business practices.
BUSINESS PROFILE
● Food services General Manager with
sustained track record of unprecedented
sales growth
● Possesses an unrelenting passion for
delivering unparalleled “white glove”
customer service
● A “walk the talk” professional who leads
by example and thrives on recruiting and
building strong teams
● Skilled at development and delivery of
customer­centric training and certificate
programs
● Hands on experience as Server; Food
Expeditor; Bartender; Hospitality,
Kitchen and Floor Manager
● Blends common sense with business
sense to develop and communicate
corporate mission, vision and values
● Earned successive promotions,
progressing from entry­level server to
General Manager
● Agile and adaptive continuous learner,
conversant in food service industry
Spanish
BUSINESS EXPERIENCE
Uncle Julio’s Corporation
Uncle Julio's: ​Dallas/Ft Worth, TX & Chicago, IL
Rio Grande Cafe: ​Maryland & Virginia
May 1998 ­ May 2015
General Manager
● Manage all day­to­day operations of 446­seat restaurant with >$8.5 million annual sales
● Supervise 100­person staff of servers, bartenders, kitchen and support personnel; handle
front office concerns and back office administration; marketing; staffing; employment;
training; purchasing, receiving and inventory

2. ● Train staff in corporate policies and procedures, customer service values and standards;
monitor and evaluate
● Develop standard training/certification programs and resource manual for high­potential
managers, servers, wait staff and bartenders
● Oversee successful corporate and private catering projects with up to 350 invitees
● Expand customer base through community outreach, including catering for new apartment
complex openings and airport expansion; partnership with radio station marketing team,
and Chamber of Commerce networking
● Operate Eatec system for inventory management, purchasing and loss prevention; employ
electronic service tracking and management via Aloha
● Team leader of company­wide Takeout initiative
● Chosen for special assignments to assist with start up and launch of three new restaurants in
Mid­Atlantic and Southwest region as an entry level Manager, Assistant General Manager
and a General Manager
Achievements:
● Increased gross sales 25% during 14­month turnaround assignment at Fort Worth
● Earned company’s only “best service” award from Metro Dallas­Fort Worth food critic
● Increased gross sales 2% within 6 months at highest grossing location in Chicago, IL
● At Lombard, IL restaurant, increased gross sales by 10.5% within 4 months
EDUCATION and CERTIFICATIONS
● West Virginia Wesleyan College​. Liberal Arts coursework; concentration in Art
● Uncle Julio’s​. Chef, Kitchen, Restaurant Management Certifications
BUSINESS AFFILIATION
● Richmond Chamber of Commerce, Member
● Allen, TX Chamber of Commerce, Member
● Lincoln Park, Chicago Chamber of Commerce, Member