08/2010 to CurrentAssistant ManagerCompany Name － City, StateEnsure the restaurant runs efficiently, prepare reports for each shift/week including staff, food control and sales, recruit and train, motivate staff, meet and greet customers, maintaining a high standards for quality control, ordering stock supplies, cash control, setting high standards foe QSC Quality Service, clean
02/2003 to 07/20101st Assistant ManagerCompany Name － City, StateConducted 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.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.
01/1991 to 05/2003Executive ChefCompany Name － City, StateContinually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions. Ensured proper cleanliness was maintained in all areas.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Initiated negotiations regarding vendor contracts and kept updated records of contracts.
