Anna Reed · Austin

I ran a $4M restaurant.
I am applying for
operations roles.

A resume makes that look like a leap. It is not. Eight years of running a high-volume service business is eight years of scheduling, margin, vendors, hiring and things going wrong at the worst possible time. This page is the argument, with the evidence attached.

On the line, Friday service

What I did, and what it is called where you work

In a restaurantIn an operations role
Scheduled 34 staff across two shifts

Labour held at 28.4% of revenue through a period when the market average was 31%.

Workforce planning to a cost target

Forecasting demand, staffing to it, and defending the number when someone wants more bodies on a Friday.

Negotiated with 22 vendors

Cut food cost 3.1 points in a year without changing the menu, mostly by consolidating orders and re-bidding two categories.

Procurement and vendor management

Same work: leverage, contract terms, and knowing which supplier will actually deliver in February.

Ran the closing inventory and the P&L

Weekly counts, variance investigation, and a monthly P&L I presented to ownership.

Inventory control and cost reporting

Reconciling what should be there against what is, then explaining the gap to people who were not in the building.

Opened a second location

Build-out timeline, permits, hiring 19 people, and a soft-open plan that kept the first store staffed.

Project and launch management

A dated plan with dependencies, run by someone who has been the person the plan falls on.

Photo, the second location on opening week

The numbers behind those rows

$4.1M

Annual revenue at the location I ran

28.4%

Labour as a share of revenue, against 31% market average

-3.1 pts

Food cost reduction in twelve months

54%

Staff turnover, in an industry averaging over 100%

What I have done to close the gap

Google Project Management Certificate

Finished March 2026. Useful mostly for vocabulary: I had been running Gantt charts on paper without knowing what they were called.

SQL and spreadsheets, properly

I can pull and join data rather than asking someone for a report. Built the labour model below in SQL against our POS exports.

A labour forecasting model

Two years of POS data, weather, and local event calendars, predicting covers per hour within 9%. It is now what the schedule is built from.

Volunteer operations work

Rebuilt intake and scheduling for a food bank running 400 volunteers a month. Same problem, no revenue attached.

What I have not done

I have never worked in a company with more than 60 employees, never used SAP or NetSuite, and never managed a remote team. I am telling you that here so it is not a surprise in the second interview. Everything I have run has been in one building, where the feedback loop is fast and the consequences are immediate.

Anna is the reason the second store opened on time. She ran a build-out, a hiring class and a full service schedule at once, and the only thing that slipped was a sign permit that was never hers to control.

Marcus Webb, owner, Pecan Street Hospitality

Where I have been

  1. 2021 – now
    General Manager, Pecan Street Hospitality $4.1M location, 34 staff, full P&L responsibility. Opened the second location in 2024.
  2. 2019 – 2021
    Assistant General Manager Scheduling, inventory, vendor relationships, hiring.
  3. 2018 – 2019
    Shift Lead
  4. 2018
    BA Communications, University of Texas

Operations, supply chain, or anything with a schedule and a margin.

Austin or remote, and I am open about starting a level lower than my title suggests if the work is right. The fastest way to test whether I can do the job is to give me one of your actual problems and see what I ask.

anna@annareed.work Resume, PDF

Last updated 19 September 2026

Demo site by Resume Insite →