(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Professional Summary

Forward-thinking manager with extensive knowledge of customer and food services. Known for success in both customer and food service industries and leading base level to intermediate employees to complete general to intermediate tasks. Dedicated to efficient conflict resolution and excellent customer and food services.

Studious manager offering 5-6 years of extensive experience in customer and food services. Top-tier skills in business and operations management. Analytical problem solver and critical thinker with remarkable decision-making and multi-tasking abilities.

Excellent reputation for resolving problems and improving customer satisfaction.

  • Coaching and mentoring
  • Staff leadership
  • Account management
  • Business Development
  • Relationship building
  • Inventory management
  • Employee scheduling
  • Scheduling
  • Delegation
  • Staff training/development
  • Effective leader
  • Computer skills
  • Client account management
  • Customer service
  • Organization and Time management
Westside High School Omaha, NE, Expected in 12/2010 High School Diploma : - GPA :

Graduated a semester early with a 3.5 g.p.a.

Member and constant assistant to the wrestling team.

Enrolled in many AP and honors courses through my high school career.

University of Nebraska At Omaha Omaha, NE Expected in Associate of Science : Computer Science And Spanish - GPA :

Currently have not graduated. Enrolled from January of 2011 until December of 2015. Time and resources to return and finish degree have not yet presented themselves. I was working towards a double major in Computer Science and Spanish respectively.

  • Dean's List 2013; 2014; and spring semester of 2015
  • Completed large public service project in 2014
Work History
54Th Street Grill - Manager
Live Oak, TX, 06/2020 - 04/2021
  • Maximized performance by monitoring daily activities and mentoring team of 3-4 associates.
  • Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
  • Cross-trained existing employees to maximize team agility and performance.
  • Achieved 95-100 % average completion rate on all assignments without loss of materials and assets, demonstrating innovative and practical problem-solving skills in high-stress environment.
  • Compiled data highlighting key metrics to report information, determine trends and identify methods for improving store results.
  • Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Delivered feedback to decision-makers regarding employee performance and training needs.
Urbanleaf - Head Host
Grover Beach, CA, 07/2020 - 12/2020
  • Maintained highly loyal clientele by delivering unparalleled service at every stage of restaurant dining experience.
  • Assisted in preparing dining room for special upcoming functions, including decorating and generating and cutting out special group menus using menus provided by company.
  • Cultivated positive guest relations by managing information and orchestrating speedy seating.
  • Conducted constant dining room and server checks to assess readiness for expected customer loads.
  • Managed in-person and telephone guest inquiries, customer service requests and reservation bookings using micros.
  • Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction.
  • Monitored dining room and guest flow to maximize table usage and minimize wait times by 75%.
  • Supported servers, food runners and bussers with keeping dining area ready for every guest.
  • Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking.
  • Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
  • Governed dining area with natural leadership talents and organizational strategies focused on balancing guest and business needs.
  • Planned and executed up to 20-guest parties by organizing menus, spaces and special requests.
  • Assisted FOH and BOH staff with preparing for events, coordinating smooth execution to maximize guest satisfaction.
  • Documented reservations and communicated changes to guests using micros.
  • Watched dining area staff to evaluate server loads and calculate accurate wait times.
  • Assisted managers with quickly resolving service- and food-related issues.
  • Took information about guests' party size, led to seating, offered menus and informed server of guest's arrival.
  • Routinely supported other areas of restaurant as requested, including answering telephones and completing financial transactions for other staff members.
  • Informed servers of newly seated parties for speedy service.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Monitored seating area and checked restrooms every 15 minutes to keep spotless.
  • Took reservations and to-go orders by phone, answered customer questions and informed of accurate wait times.
  • Assigned patrons to tables suitable for needs and restaurant section rotation.
  • Used cash registers and credit card machines to cash out customers, handling average sale of $100 per table.
  • Documented reservations, alerted servers and managers of large groups and prepared seating.
Subway - Shift Lead
City, STATE, 05/2015 - 01/2016
  • Maintained safe working environment by observing safety procedures, policies and regulations.
  • Inventoried materials on weekly basis to identify and resolve discrepancies, maintaining highly accurate and current records.
  • Responded to and resolved customer questions and concerns.
  • Trained and mentored new employees to maximize team performance.
  • Delivered superior training and leadership to teams to boost performance and help team members achieve performance targets.
  • Completed store opening and closing procedures, including setting up registers and checking products.
  • Helped store management meet standards of service and quality in daily operations.
  • Analyzed equipment breakdowns using various troubleshooting methods.
  • Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Completed logs and reports to document detailed information, including information on production, spoilage and departmental maintenance needs.
  • Evaluated employee skills and knowledge regularly, providing hands-on training and mentoring to individuals with lagging skills.
  • Prepared, calibrated and monitored production machinery to maintain optimal production levels and consistently achieve daily targets
  • Tracked receipts, employee hours and inventory movements.
  • Kept employees operating productively and working on task to meet business and customer needs.
  • Enforced company policies and regulations with employees.
  • Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Planned and adjusted daily shift needs based on seasonal, weekly or hourly business demands.
  • Coached team members in techniques necessary to complete job tasks.
  • Monitored employee actions for effective safety, sanitation and general housekeeping compliance, proactively protecting staff and customers from safety hazards and infection risk.
  • Stayed calm, collected and logical during stressful moments to identify and implement optimal solutions.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Xenon International - Head of Dispensary
City, STATE, 08/2009 - 06/2012
  • Oversaw weekly and seasonal merchandising and signage changes to promote specific products.
  • Resolved escalated customer disputes with special actions such as discounts.
  • Mentored new team members on POS system operation, customer service strategies and sales goals.
  • Helped customers complete purchases, locate items and join reward programs to promote loyalty, satisfaction and sales numbers.
  • Maintained stock within optimal levels to meet expected customer and sales levels.
  • Performed store opening, closing and shift change actions, including completing accurate shift change logs, to keep operations efficient and current.
  • Monitored self-checkout systems and provided assistance or intervention where required.
  • Restocked, arranged and organized merchandise in front lanes to drive product sales.
  • Helped management develop employee improvement plans to motivate team members to higher levels of performance, skill and efficiency.
  • Processed POS transactions, including checks, cash and credit purchases or refunds.
  • Reconciled cash drawer at start and end of each shift, accounting for errors and resolving discrepancies.
  • Received and processed customer payments.
  • Analyzed purchases for signs of fraud.
  • Assisted customers by answering questions and fulfilling requests.
  • Educated customers on promotions to enhance sales.
  • Displayed new stock and rotated existing products.
  • Increased customer loyalty and retention.
  • Developed and implemented promotional strategies targeting overstocked, high-profit or nearly expired merchandise to move items and boost revenue.
  • Trained as Receptionist to be dual-positioned and provided back-up coverage to provide customers with optimal support.
  • Set and updated employee schedules based on expected customer needs to meet coverage demands while controlling labor costs.
  • Developed standard operating procedures.
  • Oversaw group of 2-3 (30+ on rotation) service staff, supervising performance, correcting problems and boosting efficiency to optimize team operations and dynamics.
  • Completed General sanitation and upheld state health requirements.
  • Ordered and maintained school's inventory of 10,000$ and more by monitoring trends in products based on season and conducting weekly inventory counts.

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School Attended

  • Westside High School
  • University of Nebraska At Omaha

Job Titles Held:

  • Manager
  • Head Host
  • Shift Lead
  • Head of Dispensary


  • High School Diploma
  • Associate of Science

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