Mary E.

Guirovich
Teacher Certification Completed at ACT of San Antonio
Experience

June 2012-Present

Freedom Practice Coaching

San Antonio, TX

Service Operations Manager/ Senior Coach

Coach Doctors and their staff on business strategies, communication, management, and mindset

Teach advance staff training seminars to 75+ quarterly

Create educational videos for online training platform

Host educational webinars

Manages service staff to ensure client success and satisfaction

Developed training materials for quarterly trainings and online learning

Ensures systems are in place within the office to improve staff productivity

October 2010-June 2012

EcoSure

San Antonio, TX

Food Service Sales Specialist

Completed evaluations on 27 food service concepts

ServSafe Alcohol Instructor- ServSafe Instructor

Instructed Food Safety & Sanitation Courses

Assisted other markets to help complete evaluations

January 2010-October 2010

TGI Fridays

Kitchen Manager

Guest relations; dining room management

Accounting and managerial work for team members

Analysis of the P&L to increase profit

Improved BOH standards and productivity

Introduced new food products and menu items for new menu rollouts

Managed ordering to keep minimum inventory

Developed and implemented food safety standards

11 Roan Heights, San Antonio, Texas 78259419.202.3520MEM387@GMAIL.COM

http://FCSTeacherMary@weebly.com

San Antonio, TX

December 2008-December 2009

Hofbrauhaus Pittsburgh

Pittsburgh, PA

Kitchen Manager

Supervise 60 BOH team members for a 1100 seat restaurant

Monthly sales up to 1.1 million dollars

Created the BOH Training Program for the store opening

Continually improving food cost and food quality

Manage food & supply orders, inventories, labor, and daily food production
In charge of hiring, training, and development of kitchen staff

Executed banquets for up to 500 people

May 2006- December 2008

TGI Fridays

Pittsburgh, PA

Kitchen Manager/Assistant General Manager

Implement systems that decreased food cost by 5.5%

Decreased BOH labor by 4%

Implemented systems for ordering and production to improve food quality

Increased profits by changing job descriptions to increase productivity

Discontinued unneeded services to decrease cost

In charge of hiring, training, and development of kitchen staff

Exceptional EcoSure and Health Department Inspections

Education
May 2006

The Pennsylvania State

University

B.S. Hotel, Restaurant, and Institutional Management

Major GPA: 3.34

References
References are available on request.

11 Roan Heights, San Antonio, Texas 78259419.202.3520MEM387@GMAIL.COM

http://FCSTeacherMary@weebly.com

University, PA