Amy Lewis
SPOKANE,WA
Summary
At Ferguson's Cafe On Garland, I excelled as a Front of House Manager, enhancing guest satisfaction and team efficiency through expert conflict resolution and staff management. My leadership significantly improved customer service and staff retention, leveraging skills in food safety compliance and effective communication to foster a positive dining experience.
Overview
6
6
years of professional experience
Work History
Front of House Manager
Ferguson's Cafe On Garland
01.2018 - Current
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive customer environment.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Performed cash handling activities and secured nightly bank deposits.
- Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
- Enhanced customer satisfaction by implementing effective front of house management strategies.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
- Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
- Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
- Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
- Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
- Ensured consistent quality of service by regularly reviewing staff performance and providing constructive feedback during team meetings.
- Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
- Inspected stocks to identify shortages, replenish supply and maintain consistent inventory.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Education
Accounting
Spokane Community College
Spokane, WASkills
- Guest Relations
- Conflict Resolution
- Staff Management
- Hiring
- Training and coaching
- Performance Evaluation
- Food Safety Compliance
- Complaint Handling
- POS system operations
- Health and Safety Regulations
- Health department inspections
- Staff Motivation
- Health Code Compliance
- Staff Supervision
- Emergency Procedures
- Policy Enforcement
- Team Oversight
- Task Delegation
- Table allocation
- Quality Control
- Order Accuracy
- Pre-shift walk-through
- Assignment Delegation
- Service prioritization
- Team Leadership
- Customer Service
- Reliable and Responsible
- Collaboration and Teamwork
- Critical Thinking
- Training and Onboarding
- Problem-Solving
- Money Handling
- Employee Supervision
- Relationship Building
- Calm and Pleasant Demeanor
- Customer Retention
- Delegating Assignments and Tasks
- Investigating Complaints
- Recruitment and hiring
- Scheduling Staff
- Quality Assurance
- Kitchen equipment operation and maintenance
- POS Terminal Operation
- Coaching and Mentoring
- Employee Performance Evaluations
- Cost controls
- Front of House Management
- Workflow Planning
- Safe Food Handling
Timeline
Front of House Manager
Ferguson's Cafe On Garland
01.2018 - Current
Accounting
Spokane Community College