Maria Green

Operations leader with 10+ years of experience in multi-unit food and beverage management and high-volume hospitality. Expertise in P&L management, labor planning, inventory control, food safety, and standard operating procedures. Experienced in developing managers and teams, supporting openings and transitions, and partnering across departments to improve operational consistency, service quality, and business performance.

Assistant General Manager - Universal Orlando Resort - Orlando, FL

(2018-01 - 2026-10)

• Provided operational leadership and support across CityWalk food and beverage concepts and assignments, including Voodoo Doughnut, Breadbox, Menchie’s, Starbucks, and Team Member Dining.
• Developed teams of over 120 team members and leaders, establishing clear expectations for service, accountability, safety, quality, and daily execution in a high-volume hospitality environment.
• Directed labor planning, scheduling, and deployment; managed inventory, spoilage, and operating costs, using operational reports to guide staffing and resource allocation.
• Partnered with Human Resources and senior leadership on coaching, performance management, talent development, and succession planning to prepare supervisors and emerging leaders for greater responsibility.
• Implemented SOPs, opening and closing checklists, training resources, and leadership routines to strengthen front- and back-of-house consistency across concepts.
• Maintained food safety, HACCP, allergen, sanitation, and quality standards through daily verification, team training, and timely corrective action.
• Collaborated with culinary, Business Analytics, Industrial Engineering, HR, and shared services on workforce planning, dynamic scheduling, and operational improvements.
• Led service execution during peak periods and seasonal events, aligning deployment and priorities to support guest experience, product quality, and efficient operations.

General Manager - McDonald’s Corporation

(2007 - 2017)

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