Terry Duncan

terryduncan1970@yahoo.com | (803) 458-7386

Professional Summary
I bring 20+ years restaurant operations management experience with a strong emphasis on team development & revenue
management. Dedicated, hardworking restaurant management professional with extensive daily planning and operations
experience. Skilled in staff training and development.
Work History
Associate Cook I Feb. 2013 - Jul 2013
Tuomey Healthcare System Sumter, SC.
Assisted in maintaining preparation and service areas in a sanitary condition
Baked, roasted, broiled, and steamed meat, fish, vegetables, and other foods
Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning
Cleaned and inspected galley equipment, kitchen appliances, and work areas
Assistant General Manager July 2007 Dec 2012
Pizza Inn Garner, NC.
Carefully interviewed, selected, trained and supervised staff
Correctly calculated inventory and ordered appropriate supplies
Oversaw front of house personnel to maintain adequate staffing and minimize overtime
Managed 20+ person team, conducted timely performance evaluations for all staff
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and
terminations
Assistant Restaurant Manager (General QSR Manager) Dec. 2005 July 2007
Flying J Latta, SC.
Correctly calculated inventory and ordered appropriate supplies
Managed 50+ person team, Promoted a positive atmosphere and guarantee each customer received exception food and service
Maintained a safe working and guest environment to reduce the risk of injury and accidents
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
Assistant Kitchen Manager Jan 2000 Dec 2005
Crabby Mikes Myrtle Beach, SC.
Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
Supported all kitchen operations when chef was absent.
Trained new employees, Ensured freshness of food and quality, keeping track of old and new items, and rotating stock
Estimated amounts and costs of required supplies, such as food and ingredients
Restaurant Manager Jan 1995 Jan 2000
Inland Foods (Burger King) Myrtle Beach, SC.
Managed 30-person team of cooks and cashiers for a quick service restaurant.
Verified amount of cash in the cash drawer against the days receipts.
Rectified guest complaints quickly and efficiently. Led and directed team members on effective methods, operations and
procedures.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Interviewed, selected, trained, supervised staff.
Education
High School Diploma Myrtle Beach High School
ServSafe Food Safety Manager National Restaurant Association
Machine Tool Technology 1 year Horry Georgetown Technical College