MICHAEL D. PARRISH

michaelparrish83@gmail.com (850) 570-9820

Objective

To contribute my skills-set in a company that offers leadership opportunities for highly motivated individuals within a well-organized management team.

Employment Market Leader Shoney’s and Shoney’s on the Go Atlanta, GA 2013-Current

Supervision of multi-units with Shoney’s brand Successful openings of new concept of Shoney’s Hire and development of assistant and general managers Development of new menu and products to reduce cost and increase profit Increase sales in all units by teaching outstanding customer service to managers and helping them train

their staff Operates the test store of many new products and systems. This improved operations and simplified daily

operations. Kept all units profitable, while improving quality, service and cleanliness.

Store Manager Earth Fare Tallahassee, FL and Louisville, KY 2010- 2013The Fresh Market, Tallahassee, FL 2009 - 2010

Supervision and implementation of four store openings, exceeding projected opening events by 7%. Daily store operations of Deli, Bakery, Grocery, Produce, Cheese, Beer, Wine, Meat & Seafood, and Customer Service Departments reporting a 5-9% increase over projected goals.

Evaluation and management of sales, gross margins, labor and profit, scheduling, compiling other documents as required.

Responsible for interviewing, selection, retention, supervision, development and evaluation of approximately 50-70 employees. Facilitate a work environment for an employee that promote trust, respect and encourages excellent performance. Plan work strategies that organize and use time efficiently to accomplish goals and objectives; encourage employees to take initiative and improve performance in daily operations.

Lead by education and example; keep abreast of current developments in the industry and implement progressive growth programs. Demonstrate excellent business and people skills; inspire through my passion for food and the desire to share that passion with customers, employees, and the community.

Food Service Director Valley Services (Baptist College of Florida), Graceville, FL 2005-2008

Responsible for all food service operations for the Baptist College of Florida dining facility and management of approximately 22 employees servicing three meal periods with 325 guests per meal.

This position required extensive knowledge and expertise in the area of food service management, safety standards, and state laws and the ability to implement these standards.

Duties included but were not limited to purchasing of goods from vendors, product control, cost control working within an established budget and implementing cost saving measures, preparation of profit and loss statements.

Recruitment, hiring and training of new and current employees, labor scheduling, staff management and team development to improve the overall operation of the facility; determining and achieving both client and customer needs while promoting a positive environment for all and excellent customer service a fast-paced environment.

Other position functions included human resource management; time management; office management; knowledge of inventory control and financial transactions; strategic approach to identify areas of needed improvement and solve problems; effective verbal and written communication; the ability to work well individually and as a team member; and the ability to set an example for subordinates.

Field Service Representative JohnsonDiversey, Inc., Tallahassee, FL 2003 - 2005

Responsible for approximately seventy client facilities in the Florida/Georgia/Alabama territory. Implemented and conducted HACCP and safety audits of local facilities to ensure quality and placement of consumer products within established health standards.

Duties included execution of expertise in the area of food service management, safety standards, and state laws to oversee installation of company equipment and chemicals used in client facilities. Provided technical assistance and training regarding product use as required

Responsible for preparation of daily and monthly financial and safety reports; placement of product and equipment orders; prompt and consistent response to service calls and client product requests.

Resident Dining Manager Sodexho Services, Tallahassee, FL 2000 - 2002

Responsible for operation of main dining facility at Florida State University campus, serving up to 1500 guests over three meal periods.

Duties include but were not limited to recruiting, implementing creative hiring and training programs for new and current employees that reduced turnover and increased productivity and labor scheduling; purchasing of goods from vendors; conducting inventory to ensure product control, cash control, and preparation of profit and loss statements.

Safety Manager for twelve campus food service and retail units on campus. Duties included conducting monthly audits, development of action plans and implementing cleanliness checklist to ensure highest standards in all units.

Retail management operations for five food service and retail units at Florida State University campus. Recognized for 100% sales increase from the previous for two of five units and for demonstrating ability to provide outstanding guest service.

General Manager Fazoli’s, Tallahassee, FL 1996 - 2000

Completely responsible for all store operations. Created a large catering offering, which accounted for 20% of total sales and reported a 15% increase from the time of assuming leadership. Achieved record-breaking sales by day, week, month and year, reflecting large profit gains.

Hired, trained and promoted eight associate managers, three assistant managers and one general manager.

Active participation in community events developed positive store image and consistent customer base. Participated as Springtime Tallahassee Grand Marshall in 1998; recognized with Fazoli’s Local Restaurant Marketing Award in 1999.

General Manager Sbarro, Tallahassee, FL 1991 - 1996

Responsible for all store operations in a mall setting. 10% profitability increase due to inventive planning and aggressive sales techniques. Achieved record-breaking sales for day and week during 1993-1994. Participation in numerous non-profit organization events promoted store image and created larger client base.

General Manager Ryan’s Family Steakhouse, Tallahassee, FL 1989 - 1991

Responsible for all aspects of a full service restaurant with over 70 employees. Accomplishments included highest sales increase from previous year in over 23 stores, oversight of management in second independent Ryan’s Family Steakhouse location.

General Manager McDonald’s (Casper Co.), Tampa, FL 1979 - 1988

Responsible for the management of all restaurant operations. Started as crewmember and received promotion to crew leader within first year. Became Assistant Manager at age eighteen and promoted to General Manager the next year. Select accomplishments included Employee of the Year in 1983 and highest drive-thru increase of over 50%.

Certifications and Advanced Training

Serve Safe, Tallahassee, FL Valid through 2015

The Fresh Market Phase One & Two, Tallahassee, FL and Greenville, NC 2009-2010Fazoli’s Faze One, Two & Three, Orlando, FL 1993Sbarro, Inc. Manager Development Program, West Palm Beach, FL 1992Ryan’s Family Steakhouse Advanced Individual Training

Accelerated Manager Trainee Program, Jacksonville, FL 1989McDonald’s Hamburger University, Oak Brook, IL 1984

REFERENCES AVAILABLE UPON REQUEST