Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.Played a key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by 150% from previous year.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.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.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.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
account reconciliation, budget, competitive analysis, Continuous improvement, Credit, clients, customer satisfaction, customer service, delivery, edge, HR, inventory control, leadership, leadership development, market research, 2000, negotiations, organizing, personnel, policies, processes, profit, promotional material, quality, recruitment, research, retail, Sales experience, Sales, sales plan, scheduling, seminars, staffing, trade shows
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