Jeanie Watson

As General Manager, I oversee all aspects of daily coffeehouse operations, including staff leadership, customer experience, financial performance, inventory management, and operational efficiency. I am responsible for recruiting, training, coaching, and developing team members while fostering a positive, customer-focused culture.

My role includes managing labor costs, scheduling, inventory control, vendor relationships, food safety compliance, and quality assurance standards. I work closely with staff to ensure exceptional service, consistent product quality, and efficient execution during both routine operations and peak-volume periods.

Additionally, I support local marketing initiatives, community engagement, and business development efforts to drive customer loyalty and revenue growth. Through hands-on leadership and strategic planning, I focus on maximizing profitability, improving operational performance, and creating an outstanding experience for both guests and employees.

Progressed through multiple leadership roles with Applebee's, serving as Bartender, Certified Trainer, and Assistant General Manager. Delivered exceptional guest experiences in a high-volume restaurant environment while developing expertise in team leadership, staff training, beverage operations, and restaurant management.

As a Certified Trainer, coached and mentored new team members on service standards, operational procedures, and company expectations. As Assistant General Manager, supported all aspects of restaurant operations, including staffing, scheduling, inventory management, cost control, guest satisfaction, financial performance, and team development. Worked closely with management and staff to drive sales, maintain operational excellence, and foster a positive, customer-focused culture.

Key strengths included leadership development, employee training, guest relations, bar operations, labor management, and achieving operational goals in a fast-paced hospitality environment.

Held progressive roles with Chili's Grill & Bar, including Bartender, Trainer, and Restaurant Manager, in a fast-paced, high-volume dining environment. Built a strong reputation for delivering outstanding guest experiences, developing team members, and maintaining high operational standards.

Provided leadership in daily restaurant operations, including employee supervision, scheduling, inventory management, food and beverage quality assurance, and guest satisfaction initiatives. As a Trainer, played a key role in onboarding and developing new team members, helping to build knowledgeable, service-focused teams. As a Manager, partnered with leadership to drive sales performance, improve operational efficiency, control costs, and ensure compliance with company policies and food safety standards.

Demonstrated strengths in team leadership, staff development, conflict resolution, customer engagement, and creating a positive dining experience while consistently supporting business goals and restaurant profitability.

Served as General Manager and Buyer for Trail Hobo, a specialty outdoor retail store focused on hiking equipment, outdoor apparel, and locally crafted Indiana-made merchandise. Responsible for all aspects of store operations, including inventory management, merchandise purchasing, vendor relationships, staff leadership, customer service, visual merchandising, and sales performance. Curated product selections that balanced outdoor recreation needs with unique regional artisan goods, while creating an engaging shopping experience for visitors to Nashville, Indiana and the surrounding Brown County area.

Selected as a member of the opening team for the Outback Steakhouse at The Pruneyard in Campbell, California. Contributed to the successful launch of one of the South Bay's highest-profile casual dining restaurants, helping establish service standards, train staff, and build a loyal customer base. Gained extensive experience in high-volume restaurant operations, guest service, team collaboration, and hospitality excellence during the restaurant's formative years.

Served in multiple leadership roles for The Nutcracker Restaurant and Lounge, including Kitchen Manager, Bar Manager, and Catering Supervisor. Oversaw back-of-house operations, food quality standards, inventory management, purchasing, scheduling, and kitchen staff development while ensuring efficient execution in a high-volume dining environment.
Managed bar operations, including beverage inventory, cost controls, staff supervision, and guest service standards within a busy lounge setting. Additionally supported the catering department by coordinating food and beverage service for special events, banquets, and off-site functions, helping deliver exceptional experiences for both private and corporate clients.
Developed extensive expertise in restaurant operations, team leadership, food and beverage management, event execution, and customer service while contributing to the success of one of Oakdale's well-established independent restaurants.