Sharmaine Strickland
About Sharmaine Strickland
Sharmaine Strickland is a General Manager with extensive experience in the restaurant industry, currently overseeing operations at MOD Pizza in Houston, Texas. She has a background in business management and has implemented various programs to improve efficiency and customer satisfaction.
Work at MOD Pizza
Sharmaine Strickland has served as the General Manager at MOD Pizza since 2013. In this role, she has been responsible for overseeing daily operations and ensuring that the restaurant meets its performance goals. Her leadership has contributed to the establishment's success in the Houston, Texas area. Strickland has played a significant role in enhancing customer experiences and managing staff effectively.
Current Role at Shoney's Restaurants
In addition to her position at MOD Pizza, Sharmaine Strickland has been the Kitchen Manager at Shoney's Restaurants & Franchising since 2017. Located in the Panama City, Florida area, she has focused on improving kitchen operations and ensuring food quality. Her responsibilities include managing kitchen staff and maintaining high standards of food safety and hygiene.
Previous Experience at Applebee's
Before her current roles, Sharmaine Strickland worked as a Front Of House Manager at Applebee's from 2009 to 2013 in Laurel, Mississippi. During her four years there, she gained valuable experience in restaurant management, customer service, and team leadership. This position helped her develop skills that she has applied in her subsequent roles.
Education and Expertise
Sharmaine Strickland completed her high school education at Northeast Jones High School from 2008 to 2011. She furthered her education at Jones County Junior College, where she studied Business, Management, Marketing, and Related Support Services, earning an Associate's degree. Her educational background supports her expertise in restaurant management and operations.
Operational Improvements and Customer Service
In her managerial roles, Sharmaine Strickland has implemented various operational improvements. She adjusted and updated restaurant menus to align with seasonal ingredient availability. Additionally, she developed a comprehensive inventory management system to optimize supply chain operations. Strickland also established cross-training programs for kitchen staff, enhancing operational flexibility and efficiency. Her focus on customer satisfaction includes personally handling guest inquiries and complaints.