Interpersonal, and dedicated Customer Hospitality Department Manager looking to acquire a challenging and professional career opportunity. Currently continuing education in inventory management, customer service hospitality, office administration, marketing, basic accounting, business operations, staffing, and planning daily operations.
Swing Shift Manager Certificate (2012)
Introduction to Management Certification (2013)
Leading Department Results Certification (2013)
Department Management Capstone Certification (2014)
First Department Manager in the company to execute all three departments of Restaurant Department Management (Guest Service Department, People Department, and Kitchen Department) with complete cleaning tasks, planned maintenance tasks, station observation forms, while maintaining and an above 80% average for each department of 20 workers.
Controlled all inventory and maintained Base to actual food cost. Filed all vendor invoices and oversaw store purchases to optimize profit. Delegated tasks; and oversaw the direction of employees to ensure compliance with food safety procedures, and quality control guidelines. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Carefully prepared weekly scheduling to keep up with projected revenue for the week. Completed all orientations and 30 day follow-ups. Built sales forecasts and schedules to reflected desired productivity targets. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Monitored cash receipts and daily bank runs while filing all deposit validations. Organized, faxed, and filed weekly and monthly paperwork. Set-up staff appreciation days and promoted community charity events.
Executed Boston Signature Service and maintained exceptional customer service standards. Ensured Point of Purchases marketing was up to date and Regularly updated computer systems with new pricing and daily food specials.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Monitored transactions and customer counts. Exceeded all mystery shop scores of 0 customer service opportunities.
Accepted payment from customers and made change as necessary.Assisted co-workers.Cleaned and prepared various foods for cooking or serving.Trained staff for correct facility procedures, safety codes, proper recipes, and gold standard products. Customer Hospitality.
Certificate in Hospitality, Restaurant Management, and business.
Basic Vocational Certificate: Restaurant Operations.
Basic Vocational Certificate: Restaurant Operations, Business, Restaurant Department Management.
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