restaurant manager resume example

• Set up and operated dialysis machines for patients receiving treatment for kidney failure.
• Followed directions when mixing dialysate and priming dialyzer with saline or heparinized solutions.
• Cleaned and connected fistulas, grafts, and catheters to prevent infection.
• Measured and recorded patients' pre-dialysis and post-dialysis vital statistics.
• Explained dialysis procedures and hemodialysis machine operation to patients prior to treatment to ease anxieties.
• Safely transported, transferred, and positioned patients on chairs for treatment.
• Performed routine quality control and safety checks on all equipment.
• Started and ended reverse osmosis water systems and completed water quality monitoring tests.
• Cleaned and disinfected hemodialysis machines, chairs, trays, room and equipment.
• Explained dialysis procedures to patients and answered questions and concerns prior to starting dialysis.
• Administered Heparin, oxygen, anesthetic, and saline as prescribed.
• Recorded client data on hemodialysis flow chart.
• Provided in-patient care for Number dialysis patients simultaneously focusing on providing clean, safe and comfortable treatment environment.
• Monitored each patient closely during treatment to check for any adverse reactions or change in condition and reported emergencies to attending nurses.
• Set-up equipment for dialysis and primed dialyzer in preparation for use.
• Provided consultation to patients on community support programs, ambulatory treatment options, or termination of treatment.
• Recorded patient's pre-dialysis weight, vitals and any new medical conditions.
• Conducted equipment and safety checks on hemodialysis equipment and supplies.
• Remained knowledgeable in CPT and ICD-10 coding principles, government regulations and third-party billing rules.
• Ran successful practice with robust patient load and high satisfaction scores due to quality of care.
• Updated patients' charts in electronic medical records with encounter information, prescriber notes and orders.

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• Completed thorough assessments to understand current patient conditions and develop diagnoses.

• Centrifuged blood samples as outlined in clinical protocols.
• Labeled transfer tubes and followed exact directions for handling and storing specimens for transport.
• Followed physician orders to correctly administer therapeutic phlebotomy.
• Organized daily work based on collection priority.
• Followed established guidelines for reporting significant medical errors or unanticipated outcome in patient care.
• Packaged and shipped specimens to central lab daily.
• Stocked phlebotomy cart or carrier with appropriate supplies.
• Completed proper sanitation and cleaning of equipment and work areas between patients.
• Tracked collected specimens by initialing, dating and noting times of collection.
• Drew blood from veins by vacuum tube, syringe or butterfly venipuncture methods.
• Assisted with office procedures by monitoring patient flow, performing telephone screening and maintaining sample drug lists.
• Validated blood and specimen collection orders, alerting nurses or physicians of discrepancies between order and nursing station logs.
• Protected patients by following infection control, sharps disposal and biohazardous waste disposal procedures.
• Collected blood samples using vacutainer tubes, tourniquets, syringes, butterfly needles, and straight needles.
• Spoke with patient to gather information for lab records, reduce fear or anxiety and optimize cooperation.
• Assembled tourniquets, needles and blood collection devices to prepare work trays.
• Maintained exam rooms by ordering supplies, transporting specimens, washing and packing instruments and changing solutions.
• Determined donor eligibility by conducting screenings, interviewing prospective donors, and obtaining medical histories.
• Obtained blood specimens by performing venipunctures and finger sticks Number times per day.

• Purchased adequate quantities of food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Actively participated in ongoing customer service programs to build sales and rapport in community.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Strategically developed effective marketing plans to increase sales and profits while managing costs.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Organized receptions, promotions and corporate luncheons.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Skillfully interacted with external vendors to obtain best quality in pricing and product.
• Promoted business through participation in and sponsorship of community events.
• Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Interacted positively with customers while promoting hotel facilities and services.
• Correctly calculated inventory and ordered appropriate supplies.
• Achieved highest employee retention rate in region.
• Led and directed team members on effective methods, operations and procedures.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Carefully interviewed, selected, trained and supervised staff.
• Reconciled cash and credit card transactions to maintain accurate records.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.