Maria Green

Dedicated Restaurant General Manager with over 10 years of experience in high-volume operations and team leadership. Proven ability to manage P&L, control costs, and implement effective labor planning to drive profitability. Expertise in upholding food safety, service standards, and operational readiness, demonstrated through successful menu launches and remodels.

Eager to leverage extensive experience in building and developing high-performing teams to drive growth and enhance the guest experience at Dairy Queen.

Assistant General Manager - Universal Orlando Resort - Orlando

(2018-01)

• Provide operational leadership and support across CityWalk food and beverage concepts and assignments, including Voodoo Doughnut, Breadbox, Menchie’s, Starbucks, and Team Member Dining.
• Cultivated and developed teams of over 120 team members and leaders, establishing clear expectations for service, accountability, safety, quality, and daily execution within a demanding hospitality environment.
• Directed labor planning, scheduling, and deployment; managed inventory, spoilage, and operating costs, leveraging operational reports to inform staffing and resource allocation decisions.
• Collaborated with Human Resources and senior leadership on coaching, performance management, talent development, and succession planning, preparing supervisors and emerging leaders for increased responsibilities.
• Instituted Standard Operating Procedures (SOPs), opening and closing checklists, training resources, and leadership routines to ensure consistent front and back-of-house execution across all concepts.
• Upheld food safety, HACCP, allergen, sanitation, and quality standards through daily verification, team training, and prompt implementation of corrective actions.
• Coordinated with culinary, Business Analytics, Industrial Engineering, HR, and shared services teams on workforce planning, dynamic scheduling, and operational enhancements.
• Spearheaded service execution during peak periods and seasonal events, optimizing deployment and priorities to enhance guest experience, maintain product quality, and ensure efficient operations.

Universal Kids Resort Opening Support - Universal Orlando Resort - Frisco

• Selected for the Short Term Support program to assist Universal Kids Resort leadership with operational readiness, mock services, and opening preparations for park and hotel food and beverage operations.
• Assisted in establishing inventory and spoilage processes, allergy procedures, front and back-of-house checklists, and scheduling and reporting routines utilizing Eatec, Kronos, and Oracle systems.
• Collaborated with culinary, hotel leadership, IT, and shared services to address operational needs, support order routing, and implement practical systems and training tools.

Starbucks Remodel | Operational Planning - Universal Orlando Resort

• Orchestrated staffing and transition planning, smallwares and product readiness, and leadership communication to prepare the operation for a major remodel and ensure service continuity.

Breadbox Menu Launch | Training and Execution - Universal Orlando Resort

• Partnered with culinary and venue leaders on recipes, specifications, and service workflows; coordinated team training and mock services to prepare front and back-of-house teams for the menu rollout.

Workforce Planning | Dynamic Scheduler - Universal Orlando Resort

• Collaborated with analytics and engineering stakeholders on workforce planning and dynamic scheduling to align labor deployment with operational requirements.

General Manager - McDonald’s Corporation

(2007 - 2017)

• Directed a high-volume restaurant and a team of over 100 employees, holding accountability for business performance, staffing, manager development, guest service, and food safety.
• Managed Profit and Loss (P&L) performance, sales initiatives, labor, food costs, inventory, cash controls, and controllable expenses; reviewed outcomes with district and regional leadership to define operational priorities.
• Recruited, trained, and coached managers and crew members; oversaw scheduling, performance evaluations, and recognition programs while developing leaders to ensure consistent restaurant execution.
• Maintained brand, sanitation, and food safety standards while driving speed of service, order accuracy, cleanliness, and effective guest recovery.