Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Flexible, resultsoriented Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills.
Established good customer relations and excellent service to build and retain loyal customers.
Provided fast, friendly and knowledgeable service to all guests, including proactively promoting specials and enhancing sales of key menu items.
Maximized service levels through hands-on leadership.
Evaluated the performance of staff, enforced policies, maintained health codes and kept licenses current to promote superior service standards.
Worked in cooperation with front and back of house staff to ensure smooth operations.
Managed proper set-up of advertisements and presentation of new offerings.
Consistently received a 100% rate of customer satisfaction.
Managed customer service by training staff, overseeing operations and resolving issues in a timely manner.
Forecasted, scheduled and monitored labor to be consistent with store traffic.
Interviewed, hired and trained new team members.
Interacted with customers to make sure they enjoyed the meal and the hospitality.
Assisted all personnel with their duties and tasks during high volume periods at the restaurant.
Maintained the entire look of the restaurant, ensuring that it was clean and inviting at all times.
Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
Operated check stand equipment including cash register, scanner and scale.
Interviewed, hired and trained new associates.
Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
Communicated and exemplified the company's vision and goals.
Stayed abreast of all federal, state and local regulations and made sure the restaurant met food safety compliance.
Took immediate responsibility for issues and found effective solutions to make sure they were resolved swiftly.
Promoted a positive atmosphere and went above and beyond to guantee each customer received exceptional food and service.
Actively participated in ongoing customer service programs to build sales and rapport in the community.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Conducted timely performance evaluations for all front of house staff.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Reduced labor costs percent while maintaining excellent service and profit levels.
Guided guests through dining rooms and provided needed assistance, including handing out menus, checking coats and retrieving high chairs and booster seats.
Built attractive holiday and seasonal displays for merchandising program.
Ordered and shelved weekly sale items for customers.
Resolved complaints from guests by listening to issues and notifying restaurant manager.
Supervised [number] employees per shift.
Explained how various menu items are prepared and described ingredients and cooking methods to customers to provide a positive dining experience.
Stocked newly delivered inventory in storage, kitchen and food prep stations.
Maintained knowledge of current product locations.
Balanced tills, handled cash, processed credit card payment batches and prepared bank deposits.
Ensured customer safety by maintaining current list of available ride services for inebriated customers.
Analyzed event expenses and profit potential to inform stakeholders.
Communicated with venue personnel to coordinate event logistics.
Supervised food preparation, delivery and quality to ensure satisfaction.
Stocked and maintained silverware, linens and condiments.
Managed a sampling program to introduce customers to new products.