Applied safety procedures and policies as outlined in Department Safety Manual.Wrote and edited documents to keep staff informed on policies and procedures.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Scheduled and directed staff in daily work assignments to maximize productivity.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
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