Amy Balyer

General Manager

Red Lobster Restaurant

Wooster

11.2009 - Current

Oversaw daily restaurant operations to ensure efficiency and quality service.
Managed staff scheduling to optimize team performance and coverage.
Coordinated inventory management to maintain stock levels and reduce waste.
Ensured compliance with health and safety regulations at all times.
Resolved customer complaints to enhance dining experience and satisfaction.
Analyzed financial reports to support budgetary decisions and cost control efforts.
Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
Resolved customer complaints quickly while maintaining high quality standards of service delivery.
Trained employees on duties, policies and procedures.
Created schedules and monitored payroll to remain within budget.
Established and maintained effective communication with staff members to ensure efficient operations.
Administered employee discipline through verbal and written warnings.
Guided management and supervisory staff to promote smooth operations.
Managed inventory levels and conducted corrective action planning to minimize long-term costs.
Delivered exceptional client experiences through hands-on leadership of associates and managers.
Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
Delegated work to staff, setting priorities and goals.
Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.