Amanda Underwood

My role as a General Manager is for the overall success of my restaurant,
which involves overseeing daily operations, staff, guest service, and financial
performance. Key responsibilities include:

1. Operations Management
● Oversee day-to-day restaurant operations.
● Ensure smooth front-of-house and back-of-house coordination.
● Maintain cleanliness, food safety, and health code compliance.
● Monitor inventory and order supplies.

2. Staff Leadership
● Recruit, hire, train, and onboard team members.
● Create team member schedules and manage labor costs.
● Coach, motivate, and evaluate team performance.
● Handle employee relations, discipline, and conflict resolution.

3. Guest Service
● Ensure guests receive excellent service.
● Address guest complaints and resolve issues promptly.
● Build guest loyalty through positive dining experiences.
● Monitor online reviews and guest feedback.

4. Financial Management
● Manage budgets and control operating expenses.
● Monitor sales, food costs, labor costs, and profitability.
● Analyze financial reports and identify opportunities for improvement.
● Ensure accurate cash handling and daily financial reconciliation.

5. Food Quality & Safety
● Ensure food quality and presentation meet brand standards.
● Enforce food safety, sanitation, and hygiene procedures.
● Verify compliance with local health regulations.

6. Inventory & Purchasing
● Track inventory levels and reduce waste.
● Order food, beverages, and restaurant supplies.
● Negotiate with vendors when appropriate.
● Conduct regular inventory counts.

7. Sales & Marketing
● Develop strategies to increase sales and guest traffic.
● Support local marketing initiatives and promotions.
● Analyze sales trends and adjust operations accordingly.
● Foster community relationships and partnerships.

8. Compliance & Risk Management
● Ensure compliance with labor laws, licensing, and company policies.
● Maintain workplace safety standards.
● Manage incident reporting and emergency procedures.

9. Performance Monitoring
● Set operational goals and monitor key performance indicators (KPIs), such as:
○ Sales revenue
○ Food cost percentage
○ Labor cost percentage
○ Guest satisfaction scores
○ Team/Manager turnover
○ Profit margins

10. Strategic Leadership
● Develop and execute business plans.
● Drive continuous improvement in service and efficiency.
● Lead by example and promote a positive atmosphere and culture.
● Collaborate with corporate leadership on business objectives.

• Implemented training programs for staff to improve service quality and team performance.
• Managed budgeting processes to optimize resource allocation and reduce costs.
• Fostered a positive work environment through effective team communication and conflict resolution strategies.
• Managed a diverse team of professionals, fostering a positive work environment and high team member satisfaction.
• Analyzed sales data to identify trends and adjust inventory levels accordingly.
• Coordinated marketing initiatives that increased local community engagement and brand visibility.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Implemented operational strategies and effectively built guest and team member loyalty.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Led team to exceed sales targets, implementing motivational incentives and comprehensive training programs.
• Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
• Assisted in recruiting, hiring and training of team members.
• Trained and guided team members to maintain high productivity and performance metrics.
• Tracked team member attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.