Scheduled and directed staff in daily work assignments to maximize productivity.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.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.Carefully prepared weekly payroll to keep up with projected revenue for the week.
Antonella Galasso ...Accountant and previous coworker (302) 898-8059
Paul Marenga Manager...(267) 559-9541
Shauneille Fordham Family Friend...(260) 804-3675
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