Charles P. Dixon

Red Lobster:

• Worked my way up from mopping floors and washing dishes to General Manager.

• Managed 3-4 Management Team members

• Managed 80-120 staff employees Team members

• Served 5000-6000 guests per week

What did I learn?

• I learned that customers are always the reason for striving for the highest quality service.

• I learned that our staff, working as a team, made quality service possible.

• I learned that training made it possible for our team to strive for quality.

• I learned that people are a companies' highest asset. Take care of our people and they will take care of you.

• I learned all aspects of management operations to successfully run a food service establishment.