This document is a resume for Jamie Regan, who is seeking an executive management position. Regan has over 20 years of experience managing multiple restaurant locations for various companies, with a focus on maximizing sales, profits, and employee performance. They are skilled at coaching and developing personnel, meeting budgets and operational standards, and introducing new company initiatives. Their resume demonstrates leadership experience, certifications in food safety and alcohol training, and a history of awards and community involvement.

1. 103 Victoria Drive
White Oak, PA 15131
412-849-8226 mobile
http://main.diabetes.org/goto/JamieRegan
Jamie.regan@morgansfoods.com
JAMIE REGAN
OBJECTIVE An executive management positive with an organization seeking a
motivated, results oriented leader, with expertise in maximizing sales
volume, profit and personnel performance in a multi-site, multi-market
environment, while managing budgeted expenses.
SKILLS & ABILITIES Accomplished and energetic manager with exceptional interpersonal skills
and an appreciation for providing first-rate customer service to guests,
business partners, and team members. Successful in overall operations in a
fast paced multi-market environment for over 20+ years, with an in-depth
knowledge of sales, operations, finance and customer service. A
motivational leader with strong analytical, organizational and problem
solving skills, committed to the highest levels of ethical, professional and
personal excellence.
EXPERIENCE DISTRICT MANAGER / AREA COACH, APEX RESTAURANT MANAGEMENT INC
4829 Galaxy Parkway, Suite S, Cleveland, OH 44128
June, 1994 to Current
Responsibilities include providing overall leadership and direct supervision of 7 units, 4
Taco Bell and 3 Taco Bell / Pizza Hut Express restaurants to ensure that each Restaurant
General Manager (RGM) meets or exceeds the Annual Operating Plan established for their
individual unit.
My primary role is to support the RGMs by actively engaging in the coaching and direction
of them and Assistant General Managers (AGMs) on a day-to-day basis. I establish and
review unit specific performance targets in guest service, margin improvement and
employee satisfaction, maintaining company standards in food safety, product and facility
specifications by allocating limited capital budgets to meet highest priority facility needs. I
introduce and reinforce new company products and initiatives; and select, train, develop
and motivate managerial employees. I also directly perform hands-on operational work as
necessary to train new managerial employees, respond to immediate or severe customer
service needs or otherwise role model appropriate skills and behaviors in the restaurant.
DIRECTOR OF FOOD AND BEVERAGE, SEWICKLEY COUNTRY INN & CONFERENCE CENTER
801 Ohio River Blvd, Sewickley, PA 15143
April, 1993 to March, 1994
Responsibilities included the hiring, training, scheduling and management of 30-40 food
and beverage staff members. I was the supervisor of all banquets and their staffs, special
promotions and the marketing of stock. In the absence of the chef, I was in charge of all
kitchen personnel and food production; in absence of the General Manager, it was my
responsibility to act as Manager-on-duty.

2. Page 2
JAMIE REGAN
103 Victoria Drive
White Oak, PA 15131
412-849-8226 mobile
RESTAURANT AND ROOM SERVICE MANAGER, RADISSON HOTEL AMERICUS CENTRE
6th & Hamilton, Allentown, PA 18101
November, 1991 to March, 1993
Responsibilities included the selection, hiring and training of restaurant personnel and their
weekly scheduling. Quality control of the dining area and all meals, inventory of food and
beverages, daily cash control, planning and implementing special package weekends and
room service efficiency.
LEADERSHIP 2014 to current Executive Leadership Council of the American Diabetes
Association of Western Pennsylvania.
Team Captain APEX Brands Team Discovery bicycle team Tour de Cure, #1
corporate fundraiser, 1st ever Yellow Jersey awarded in Western PA.
Golf merit badge counselor for the Boy Scouts of America.
Youth Protection Training certified by the Boy Scouts of America.
Certified instructor and proctor of Food Safety and Sanitation for the
National Restaurant Association. (Servsafe)
Training for Intervention Procedures by Servers of Alcohol (TIPS)
RCIA support team member St. Angela Merici, White Oak, PA
Numerous company awards and recognition
REFERENCES PROVIDED UPON REQUEST