Buffet Asst. Mgr Resume Example Momofuku

BUFFET ASST. MGR

Professional Summary

I have been in f&b management for the past 15yrs. I have managed up to 100 emp. at one time. Duties included scheduling up to 100 emp. ( casino bars, waitresses, showroom, 2 clubs, banquets, outdoor concerts, UFC, Super Bowl, Bottle Service, payroll, hire/term, evaluations, ordering, inventory, reviews, menus, work with vendors, product rotation, reported directly to F&B&E Director to carry out company agenda.

Skills

Recruiting and Interviewing
Staff Supervision
Employee performance evaluations
Operations management
Business administration
Strategic Planning
Google Drive
Cost Control
Sales growth
Budgeting
Contract Management

Search Engine Optimization
Consulting
Employee scheduling
Negotiation
Training
Business Development
Financial Management
Staff Management
Business planning
Project Management

Work History

Buffet Asst. Mgr, 05/2017 to 01/2019
Momofuku – New York , NY

Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
Monitored employee performance and developed improvement plans.
Coached team on effective upselling and cross-selling methods.
Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
Supported staff development and goal attainment by focusing on skill development and job satisfaction.
Increased sales revenues by Number% over Timeframe by promoting complementary products and educating customers about store promotions.
Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
Submitted reports to senior management to aid in business decision-making and planning.
Established and optimized schedules to keep coverage and service in line with forecasted demands.
Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
Trained team members in successful strategies to meet operational and sales targets.
Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.
Reviewed sales and gross profit reports to determine options for increasing market growth.
Increased sales from $Amount to $Amount by driving operational efficiencies and building excellent customer rapport.
Helped with planning schedules and delegating assignments to meet coverage and service demands.
Implemented rewards program, bolstering customer retention Number%.
Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
Advanced to keyholder and assistant manager-in-charge in manager's absence.
Promoted to Assistant Manager after only Number months with company.
Created and implemented incentive initiative for on-the-job safety and achieved Number years with no Workers' Compensation claims.
Communicated with managers of other departments to maintain transparency.
Managed NumberJob Titles successfully in fast-paced environment through proactive communication and positive feedback.
Attended monthly sales meetings and reported pertinent information to employees.
Multiplied earnings through sales goal achievement, customer service improvements and commitment to team objectives.
Applied customer feedback to develop process improvements and support long-term business needs.
Assisted Manager in interview process of prospective employees and provided feedback.
Maintained positive customer relationships by responding quickly to customer service inquiries.
Completed Timeframe inventory counts to verify stock levels, address discrepancies and forecast future needs.
Provided weekly work schedules to employees to accommodate business demands and vacation requests.
Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
Handled customer service by dealing with complaints, organizing stock and answering customer questions.
Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback and rewarding superior performance.
Reduced corporate costs by developing and implementing improved merchandising, receiving and maintenance procedures.
Developed and managed employee schedules, balancing individual requests and requirements with business needs.
Provided current employees options for additional training opportunities.
Compiled Type and Type reports to help senior leaders effectively plan business direction and operational strategies.
Reduced financial discrepancies Number% by monitoring monetary transactions, including credit card sales and deposits.
Met or exceeded monthly sales goals as team leader by up to Number%.
Kept work areas clean, organized and safe to promote efficiency and team safety.
Attained expert level of product knowledge, becoming go-to person for major sales and vendor negotiations.
Mentored Number-member sales team in applying effective sales techniques and delivering top-notch customer service.
Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
Responded to customer concerns, working with manager to raise customer satisfaction ratings by Number% in Number years.
Supervised and evaluated staff of Number including other assistant managers, enabling them to improve skills, achieve daily objectives and attain advancement.
Interviewed, hired and trained Number staff associates and equipped to comply with company policies and procedures.
Supervised team of Number employees and provided feedback on performance.
Recruited, interviewed and hired individuals which would add value to team while bringing wealth of experience.
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
Onboarded new employees, including training, mentoring and new hire documentation.
Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
Planned team-building exercises to increase employee performance and job satisfaction.

Beverage Manager, 12/2015 to 01/2017
Momofuku – Las Vegas , NV

Limited portion sizes and used garnishes to control food costs.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Orchestrated positive customer experiences at all stages by overseeing every area of Type operations.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Designed beverage menus.
Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
Maintained highest standards for beverage quality and service.
Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
Resolved customer complaints involving food or beverage quality and service.
Complied with health and safety regulations.
Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
Used Software to record ordering data and created organization and room storage system.
Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
Managed all day-to-day operations within budgeted guidelines.
Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
Selected wine, beer and alcohol products based on customer feedback and local product availability.
Purchased beverage stock and handled all inventory needs.
Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.

Beverage Manager, 05/2005 to 12/2015
Montbleu Casino Resort & Spa – City , STATE

Limited portion sizes and used garnishes to control food costs.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Orchestrated positive customer experiences at all stages by overseeing every area of Type operations.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Designed beverage menus.
Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
Maintained highest standards for beverage quality and service.
Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
Complied with health and safety regulations.
Resolved customer complaints involving food or beverage quality and service.
Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
Used Software to record ordering data and created organization and room storage system.
Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
Managed all day-to-day operations within budgeted guidelines.
Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
Selected wine, beer and alcohol products based on customer feedback and local product availability.
Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.
Purchased beverage stock and handled all inventory needs.
Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.

Education

Master of Business: 06/1983
Absegami High School - City, State

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Buffet Asst. Mgr Resume Example

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