Brian Muller

• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations.
• Answered customers' questions, recommended items, and recorded order information.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.

• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Gathered information for take-out experience for guests including food delivery, and managing of orders.
• Participated in protecting company assets by reporting loss prevention issues including employee theft to Restaurant Manager.

• Collaborated with team members to complete orders.
• Cleaned and maintained all areas of restaurant to promote clean image.
• Prepared products following restaurant, health, and safety standards and procedures.
• Prepared recipe ingredients by washing, peeling, cutting, and measuring.
• Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.

• Oversaw payroll, business planning and marketing for franchise operations.
• Coordinated business paperwork such as contracts, employee files and tax submissions with good organizational skills.
• Recruited and developed successful leadership staff to handle day-to-day business operations.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Interacted well with customers to build connections and nurture relationships.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Reduced operational risks while organizing data to forecast performance trends.
• Was Safe-Served Certified
• Restaurant was OSHA Compliant including "A" on all inspections

Management of volunteers in fund-raising, program, training and membership growth, recruitment, program development. Create
budgets for events. Created organization charts, calendaring, recorded and transcribed minutes. Business manager for a Boy Scout Summer Camp of 200+ youth and 35+ staff which included purchasing, motivated all staff, payroll, staff recruitment, and managing trading post. Also adhering to registration, food, labor, and supply budgets. Created training materials and ran training programs monthly for volunteers, created and maintained a solid relationship with Chartered Organizations through follow-through. Low turnover in staff because of a positive culture.