High energy Manager who is an efficient and creative shift leader. Strong knowledge of the food and beverage industry.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained exceptional customer service standards.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Regularly updated computer systems with new pricing and daily food specials.
Counseled and disciplined staff when necessary.
Consistently obtained highest rating from the county health department.
Contact District Manager Eric Kremen (410) 830-1521
Checked the quantity and quality of received products
Cleaned and maintained the beverage area, display cases, equipment, and order transaction area
Cleaned and prepared various foods for cooking or serving
Responsible for daily set up of five stations.
Executed various kitchen stations and assisted with, meat, fish, saute or pantry
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Placed food servings on plates and trays according to orders or instructions
Portioned and wrapped food
Prepared a variety of foods according to customers' orders or supervisors' instructions
Stocked and rotated products, stocked supplies, and paper goods in a timely basis
Used all food handling standards
Weighed, measured, and mixed ingredients according to recipes using various kitchen utensils and equipment
Cleaned, cut, and cooked meat, fish, or poultry
Cooked food properly and in a timely fashion, using safety precautions
Cooked the exact number of items ordered by each customer, working on several different orders simultaneously
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