In my many years in this industry, I've learned how to maximize my potential by being both willing and enthusiastic to learn everything I can from coworkers and employers. I have gained intangible amounts of communication and leaderships skills, as well as a steadfast dedication to maintaining my composure in the face of incredible amounts of stress and seemingly never ending waves of customer requests and requirements.
As AGM my primary responsibility was to help navigate my team throughout the ups and downs of this industry, ensuring calmness when we were busy, and maintaining motivation during down times. It's easy to get flustered during rushes and complacent during lulls, so it was vital to create an environment of constant awareness but calmness to ensure our customers received the best possible service and high quality of food whether there were five customers or one hundred. Aside from managing the team, it was also my responsibility to ensure we were running a steady liquor cost, create relationships with customers to encourage repeat business and the creation of regulars, and successfully put out any fires that arose with guests, making sure that no matter what issue presented itself everyone left feeling like they had an overall positive experience.
The responsibilities of a GM can not be overstated. It was my job to guarantee every moving part of the bar was in sync with the next. Staff relations was the most crucial as far as day to day went, as with how fast paced rushes can be it's very easy for one disgruntled employee to ruin the morale of the rest of the staff. I had to ensure that both front of house and back of house were having the highest level of communication in order to create the optimal environment for both staff and guests. Part of keeping the day to day running smoothly was also creating and building strong relationships with all of my vendors and distributors. Running out of food, soda, certain beers, soap, etc was not an option, as the customer would be disappointed, therefore making the server or bartender's jobs more difficult.
We had 101 beers on tap, so learning what our customers preferred and offering the best options in every style was a very challenging yet rewarding part of the job. In order to get the best and rarest beers on my wall, I had to make sure my distributors all felt like my account was worth it.
In order to keep all of my numbers where they should be I spent countless hours inputting various totals and expenses for both food and beverage, and also scheduled FOH and BOH staff according to their skillset, eliminating the possibly to have a strong team member feel bored, or a weaker member feeling overwhelmed.
Serving and bartending drastically helped me continue to build my interpersonal communication skills, and ability to stay calm and collected regardless of the chaos going on around me. Servers and bartenders are essentially the face of the restaurant, so it was vital to maintain an even disposition when talking to guests. I learned to problem solve very well, efficiently operate a POS terminal, and talk about various types of beer and wine that I had no previous experience with. The time management and prioritization skills I gained while doing $3,000 rushes are among the most important lessons I've learned.
I started as a frycook, learning how the menu worked, basic restaurant lingo, timing items with different cook times, and the ins and outs of stocking and closing. Once I mastered that I moved over to grill, where I used all of my recently acquired skills and also improved communication, as I was calling out the orders to fry side. After that I moved to expo, where I put everything together, and as the last line of defense between the kitchen and the customer, learned to efficiently read tickets and dress the order, ensuring everything went out exactly how the customer ordered it.
After two years of BOH, I moved out front and began to learn customer relation skills, which I still use to this day and am quite thankful for acquiring at such a young age. As a server I took orders, managed guest requirements and expectations, and learned how to handle money and do my checkout.
I proved to be very good with guests and other employees, so after a few months I was promoted to shift supervisor, where I continued to run my section, but was also responsible for ensuring the other servers were working to the best of their ability, and handling everyone's paperwork at the end of the night.
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
Job Titles Held: