Accomplished Manager with extensive experience in front-of-house and back-of-house operations. Proven ability to cut costs and decrease staff turnover.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Recorded and filed patient data and medical records.Strictly followed all federal and state guidelines for release of information.
Scheduled and directed staff in daily work assignments to maximize productivity.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
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