Detail-oriented Restaurant General Manager with 35 years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations.
Skills
Meticulous and organized
Multi-line telephone skills
Recordkeeping and bookkeeping
Business operations understanding
Organization and efficiency
Service-oriented mindset
Multitasking and prioritization
Document control
Experience
05/2019 to Current
ReceptionistRatner – Springfield, IL,
Received incoming packages and mail, dispersed parcels, correspondence and shipped outgoing items daily.
Provided clerical support to all team members to improve office efficiency and enhance productivity.
Kept reception area clean and organized to offer positive first impression to every visitor.
Took accurate messages for staff and management to facilitate open and speedy communication.
Met incoming customers with professional approach and provided friendly, knowledgeable assistance.
Communicated with vendors to place and receive orders, request maintenance services and deliver instruction on behalf of office management.
Screened and verified visitors for identification credentials and purpose of visit to maintain security of personnel and office environment.
Generated shipment invoices, prepared packages and set up courier deliveries for customers.
Greeted customers, answered general questions and directed to appropriate locations.
Provided administrative support to team members, including making copies, sending faxes, organizing documents and rearranging schedules.
Coordinated and communicated with up to 30 clients daily to gather pertinent information.
Managed 5-line system to handle more than 40 to 50 incoming calls per day.
05/2015 to 10/2017
Front Desk AssociateHand & Stone – Miami Lakes, FL,
Managed customer complaints and rectified issues to complete satisfaction.
Monitored reservations to track incoming parties and special events.
Arranged special accommodations for guests to maintain optimal satisfaction
Collaborated with housekeeping and maintenance staff to address and mitigate facility issues.
Greeted, registered and assigned guests to rooms.
Managed guest check-in and check-out procedures, reservations and payments.
Responded to inquiries and room requests made online, by phone or email.
Set guest and group reservations and processed check-ins and check-outs.
Personally addressed and welcomed up to 100 guests to business per day, improving overall customer service and engagement.
Handled payment processing duties and provided customers with receipts and proper bills and change.
Educated patrons on entertainment and sporting events in nearby areas and made reservations to establishments, boosting local tourism.
Coordinated with housekeeping, maintenance and other property teams to handle every guest needs with professionalism and speed.
Contacted customers and guests to confirm reservations.
02/2006 to 03/2014
Restaurant General ManagerSonic – Rowlett, TX,
Established, enforced and updated policies keeping business agile and responsive to changing market conditions.
Fostered healthy team environments to promote collaboration and boost productivity.
Developed and implemented promotional strategies to drive business success and maintain budgetary guidelines.
Secured store perimeter and enforced procedures to minimize losses and protect store assets.
Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Met budget targets by controlling expenses and eliminating wasteful behaviors.
Developed and optimized store schedules to meet expected coverage demands and maintain optimal service levels.
Oversaw inventory management with cycle counts, audits and shrinkage control.
Conducted 6 month performance reviews to organize training and development for staff.
Oversaw daily operations of store, including inventory and supply restocking, cash-handling and assisting customers.
Set and administered annual operating budget, consistently maintaining controls and preventing overages.
Reduced process lags by effectively managing 35 associates to ensure optimal productivity.
Kept accounts current and funds deposited to keep on-site cash low.
Greeted and assisted all customers daily in high-traffic retailer.
Priced and ordered food products, kitchen equipment and food service supplies.
Controlled portion sizes and garnishing for optimal cost controls.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
04/2002 to 04/2006
Restaurant General ManagerSonic – Salida, CO,
Controlled portion sizes and garnishing for optimal cost controls.
Priced and ordered food products, kitchen equipment and food service supplies.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Managed a busy and highly-popular Quick Service restaurant with 25 waitstaff.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Education and Training
Expected in 05/1986
BBA: Business Administration And Management Baker College - Flint, MI GPA:
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