Belle Greene
Buras,LA
Summary
Hardworking Restaurant Manager with 2 years overseeing high-traffic establishments. Talented at managing large, diverse teams of culinary and service personnel. Comfortable taking responsibility for everything from back-office operations to dining room performance.
Overview
3
3
years of professional experience
Work History
Restaurant Manager
The Ponderosa Oyster Bar & Grill
Buras, LA
05.2021 - 03.2024
- Coached, mentored and trained team members in order to improve their job performance.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling and inventory control.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved problems or concerns to satisfaction of involved parties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Inspected dining and serving areas for cleanliness and proper setup.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw inventory.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- 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.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Trained new employees to perform duties.
- Reconciled daily transactions, balanced cash registers.
- Established processes to ensure efficient workflow throughout the organization.
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
Education
High School Diploma -
Springfield Preparatory School
Springfield, LA08-2021
Skills
- Staff Management
- Restaurant Operations Management
- Recruitment
- Operations Management
- Customer Engagement
- Schedule Coordination
- Staff Scheduling
- TIPS Certified
- Shift Management
- Team Management
- Organization and Prioritization
- Complaint Resolution
- Stable Work History
- Regulatory Compliance
- Supervisory Skills
- Performance Improvement
- Customer Service Best Practices
- Customer-Oriented
- Full Service Restaurant Background
- Food Service Background
Timeline
Restaurant Manager
The Ponderosa Oyster Bar & Grill
05.2021 - 03.2024
High School Diploma -
Springfield Preparatory School
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