Andria Berner

• Direct 5 Managers, 3 Supervisors, and 25 hourly associates throughout kitchen, front of house, and utility/dishwasher operations.
• Optimized food costs to support budgetary goals and reduce operational loss.
• Analyzed sales performance to inform strategic business decisions.
  Handled payroll administration to guarantee precise disbursement of wages.
• Formulate and implement quarterly business reviews with clients.
• Mediating disputes and facilitating solutions with staff.
• Ensure monthly KPI targets are met
• Audit ledger entries and guarantee comprehensive billing

• Guiding staff alongside General Manager
• Monitoring and controlling food costs
• Preparing daily payroll report
• recording payables
• Direct catering department operations and oversee catering supervisor

• Supervise front-of-house staff in executing daily tasks.
• Led team of 8 employees to deliver service for 1,500 to 2,000 customers daily.
• Develop checklists for front of house staff
• Reconcile registers at day’s end, ensuring secure checks and balances while processing daily bank deposits and change runs.
• Received business catering orders and collaborated with clients to design menus and pricing.
  Created banquet event orders for kitchen and catering staff to ensure smooth operations.
• Managed billing processes for catering services, ensuring accuracy and timely processing.
• Design innovative barista beverage offerings
• Revise payroll, daily
• Develop staff schedules
• Trained the front of house employees
• Developed marketing tables for promotions while collaborating with chef on specials to align with promotional efforts.

Served as cashier, processing customer transactions efficiently in dining facility.

• Prepared sandwiches, salads, and desserts for catering events and guests.

Managed all aspects of catering for groups ranging from five to eighty, including setup, breakdown, and billing.

• Supervised cashiers, ensuring accurate change distribution and drawer counts at shift's end.

Conducted daily deposits and completed end-of-day paperwork for financial accuracy.

• Trained new staff on operational procedures while maintaining cleanliness and stock levels.

• Customer Service, Guest Reception, Food and Beverage, Catering, Housekeeping

• Made all desserts for restaurant.
• Made salads and cold appetizers
• Created Specials