Assistant Manager Resume Example

Assistant Manager at a establishment that operates 7 days a week from 7am to 4am.

* Servsafe Certified

* Meeting all COVID safety guidelines updating daily with new federal and state guidelines

* Highly motivated, self starter and team player with full capability to complete tasks individually without supervision.

* Known for my perfect attendance.

* Detailed oriented.

* Ability to multi task.

* Meet and exceed standards and procedure guidelines.

* Meet and exceed regulations for food safety.

* Excel in great customer service.

* Passed all 8 health and sanitation core audits.

• Handled customer service by dealing with complaints, organizing stock and answering customer questions.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Immediately resolved issues with customers by employing careful listening and communication skills.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
• Maintained positive customer relationships by responding quickly to customer service inquiries. .
• Hired and managed all kitchen staff.
• Assessed job applications and made hiring recommendations to bring in top candidates for each position.
• Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback and rewarding superior performance.
• Assisted Manager in interview process of prospective employees and provided feedback.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Onboarded new employees, including training, mentoring and new hire documentation.
• Established and optimized schedules to keep coverage and service in line with forecasted demands.
• Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
• Spearheaded monthly manager meeting.
• Recruited and hired employees offering talent, charisma and experience to restaurant team.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Organized and oversaw food service training to educate employees on various tasks, including a triple check method and double check modifications were correct.
• Verified prepared food met all standards for quality and quantity before serving to customers.
• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
• Monitored employee performance and developed improvement plans.
• Established and optimized schedules to keep coverage and service in line with forecasted demands.
• Provided current employees options for additional training opportunities.
• Planned team-building exercises to increase employee performance and job satisfaction.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank 2 times a week.
• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
• Kept work areas clean, organized and safe to promote efficiency and team safety.
• Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
• Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Managed opening and closing procedures and routines to keep all employees safe.
• Coached team on effective upselling and cross-selling methods.
• Trained team members in successful strategies to meet operational and sales targets.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Coordinated and organized all restaurant inventory.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
• Reviewed sales and gross profit reports to determine options for increasing market growth.
• Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.
• Reduced corporate costs by developing and implementing improved merchandising, receiving and maintenance procedures.
• Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
• Receiving truck orders and throwing trucks up to 6,000 pounds 2 times a week.
• Lifting using proper techniques especially with bulky and awkward items.
• Pushing, pulling, lifting,carrying, and moving equipment and shelving around for long periods at a time.
• Meeting deadlines for payroll and truck orders.
• Verify invoicing is correct with product received.
• Verify all product is in good condition.
• Temp. and verify all refrigerated product is between 32 and 40 degrees.
• Verify that all credits get done from damaged, expired or undelivered items.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Maximized quality assurance by completing frequent checks of line.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Trained and coached on correct portion to control food cost.
• Organized and oversaw food service training to educate employees on various tasks, including cleaning and sanitizing tables and high traffic areas.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Communicated with managers of other departments to maintain transparency.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Sanitation and cleaning full facility. Sweeping and mopping Cleaning windows, doors and door knobs. Empty trash and clean trash cans inside and out. Using correct cleaners and concentration of cleaning product.
• Overseeing that there is no cross contamination. Making sure all cleaning and sanitation products are at least 12 inches from food items.
• Making sure sanitizer is at correct concentration.
• Ensure that weekly pest control audits are completed.
• Ensure food safety assessments are done twice a day.
• Making sure all employees are following hand washing policy. Ensure food handlers are washing hands and changing glovers in accordance with policy.
• HCCAP principal 6
• Prevent cross-contamination.
• Time and temperature control.
• Ensure team members are practicing good personal hygiene.
• Monitor the security of product. Know who is in the restaurant.
• Completing employee performance reviews 1 time a year.