ANIYA COLEMAN

• Provided exceptional customer service to enhance dining experiences.
• Collaborated with kitchen staff to ensure order accuracy and quality.

I quickly became the key manager midway through my employment. My duties were;

• To assist the restaurant managers with their managerial tasks.
• To provide support and direction throughout the front and back of house staff. Including a wide spectrum of tasks, ranging from assisting the other employees with their technical issues to fixing transactions within the POS system.

• As a server, my duties were to assist guests in their dining experience using the best of my knowledge of the restaurant, as well as my customer service.
• As a line cook, my responsibilities were to cook and prepare dishes in a fast-paced, high-volume kitchen.

• Developed training programs to enhance team skills and operational effectiveness.
• Analyzed performance data to identify areas for process improvement and cost reduction.
• Maintained weekly inventory and projected sales to regulate product intake.

• Successfully managed and led a staff of approximately 35 employees in a fast-paced environment, while maintaining the success of business goals (sales and drive time).
• Performed opening and closing duties, including the count of cash drawers and the inventory for the store.