Food service professional with 12 years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Experienced Restaurant Manager who oversaw a high-volume,restaurant. Versed in planning daily operations, staffing and inventory management.
Recruited, interviewed and hired individuals who would bring passion and dedication to the company's available positions.
Efficiently addressed customer issues to ensure quick and successful resolution.
Handled all employee scheduling so that the restaurant was properly staffed for every shift.
Shared product knowledge with customers while making personal recommendations.
Received and processed cash and credit payments for in-store purchases.
Communicated store policy violations to the leadership team in a timely manner.
Opened and closed the store, including counting cash, opening and closing cash registers and creating staff assignments.
Delegated work to employees based on shift requirements, individual strengths and unique training.
Held each team member accountable for achieving brand and performance goals.
Worked as a team member to provide the highest level of service to customers.
Offered direction and gave constructive feedback to motivate team members.
Recruited, hired, developed and retained retail talent for the company.
Oversaw all daily operations of store location.
Opened and closed the store, which included counting cash drawers and making bank deposits.
Interviewed, hired and trained new associates.
Broke down heavy pallet loads of cases, boxes and bags.
Reduced costs by controlling portion sizes and eliminating all types of waste.
Delegated tasks to team members to optimize productivity.
Stocked displays with new and transferred merchandise.
Managed inventory to achieve targeted gross profit margin.
Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
Fulfilled special order requests, including special occasion cakes and party platters.
Greeted guests in a pleasant and courteous manner.
Maintained knowledge of current product locations.
Arranged and stocked department displays.
Effectively used items in stock to decrease waste and profit loss.
Developed positive vendor relationships.
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