Capable professional committed to keeping accurate accounting records. Possesses a natural knack for numerical accuracy and calculating balances. Searching for a entry level accounting position to build experience.
Led team of 25 to 35 team members, responsible for unloading goods and pushing product to the floor. Providing safe and secure work environment for team members and guests. Completed weekly schedules according to payroll policies. Establishing and meeting timelines based on workloads, while staying within labor commitments. Maintaining fast, fun, and friendly relationships with customers and vendors to ensure optimal product flow. Part of leadership team that analyzed marketing information and translated into strategic plans. Ordering supplies for all departments of the store. Managed labor and overhead to budgeted levels.
Led 25 to 40 team members, providing quality product and excellent service to customers. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Scheduled and directed staff in daily work assignments to maximize productivity. Carefully prepared weekly payroll to keep up with projected revenue for the week. Developed and communicated business goals to management staff and team. Developed and maintained inventory processes to ensure proper ordering and control waste product. Managed accounts payable, accounts receivable and payroll. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Provided quality product and customer satisfaction, through support of general manager and leadership of 25 to 50 crew members. Scheduled and directed staff in daily work assignments to maximize productivity. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. 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. 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. Developed inventory control processes to streamline ordering.
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