Veteran bartender and hospitable assistant front of house manager leverages interpersonal and communication skills to motivate, influence and encourage staff to deliver outstanding experiences for guests and enhance team performance. Advocates sound financial and business decision-making and demonstrates honesty and integrity. Performs well under pressure and thrives in fast paced high-volume environments. Assists upper management in supervising 30-50 staff members to accomplish goals and objectives to optimize guest satisfaction and maximize financial performance. Effectively communicates and supports company vision through strong leadership and positive attitude. Adaptable supervisor with expertise in optimizing profits by controlling food, beverage and liquor costs and training and developing many members of the staff. Organized, detail-oriented, consistent, and professional while coordinating front of house activities and developing strategies to secure customer loyalty. Capable and passionate about serving customers well while exceeding customer expectations and maintaining poise and sense of humor in demanding environments.
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- Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Consulted with managers to organize special events and promotions.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Developed and implemented corrective action plans based on review of comment cards and guest satisfaction results.
- Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures.
- Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Generated higher ticket averages by training employees on suggestive up-selling techniques.
- Led planning, set up and takedown for special events.
- Accurately handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
- Oversaw food preparation and monitored safety protocols.
- Helped general management develop prices based on inventory costs and portion sizes.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
- Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.
- Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
- Noted special patron requests and followed up with kitchen to confirm delivery.
- Cultivated warm relationships with regular customers.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
Graduated with honors Cum Laude
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Resume Overview
School Attended
- Eastern Michigan University
- Schoolcraft College
Job Titles Held:
- Bartender, Key (Front of House Management)
- Bartender and Dining Room Manager
- Bartender and Server
Degrees
- Bachelor
- Associate Of Business Administration
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