Recognized as one of the top ten Restaurant Managers in a 40-store chain in the east coast region.Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
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.Developed and maintained exceptional customer service standards.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Built sales forecasts and schedules to reflected desired productivity targets.Performed restaurant walk-throughs to gauge timeliness and excellent service quality.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.Regularly updated computer systems with new pricing and daily food specials.Managed accounts payable, accounts receivable and payroll.Counseled and disciplined staff when necessary.Increased weekly revenue by [
Accepted payment from customers and made change as necessary.Apportioned and served food to facility residents, employees, or patrons.Assisted co-workers.Managed kitchen operations for high grossing, fast-paced fair concession kitchen.Performed kitchen maintenance for a private facility.Hired and trained staff of 12 food preparation employees.Oversaw 14 cooks and 2 Sous Chefs as part of overall back of the house operations.Managed food and produce receiving process with 100% accuracy.Executed various kitchen stations and assisted with, meat, fish, saute or pantry
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