AmyJo Joynt

• Ensured compliance with all food safety regulations and sanitation standards.
• Supervised and trained staff in customer service, food handling, and safety protocols.
• Developed strategies for improved operational efficiency and customer satisfaction.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Conducted weekly team meetings to discuss performance issues and provide feedback.
• Ordered supplies from vendors as needed while staying within budget guidelines.
• Established policies for cash handling procedures to maximize security measures.
• Adhered to all health department regulations regarding food storage and preparation.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Provided exceptional customer service by anticipating guest needs before they arise.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.

• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Updated computer systems with new pricing and daily food specials.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Developed a system spreadsheet to coincide with a system for spoilage which in turn worked as a trickle effect in all food cost areas.

• Supervised and trained staff in customer service, food handling, and safety protocols.
• Ensured compliance with all food safety regulations and sanitation standards.
• Developed strategies for improved operational efficiency and customer satisfaction.
• Conducted weekly team meetings to discuss performance issues and provide feedback.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
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• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
• Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
• Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
• Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
• Partnered with chefs in developing new recipes while maintaining a cost-effective approach that maximizes profits.