Bryan Keating

Accumulated over 10 years of experience in hospitality industry.

• Assisted in managing daily bakery operations and staff scheduling.
• Managed orders, bills, and complimentary items using POS system.
• Cultivated strong relationships with regular customers to enhance loyalty.
• Established a welcoming atmosphere as first point of contact for guests.
• Achieved all Safe Serve certifications, including Proctored Manager by state.

• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Generated repeat business through exceptional customer service.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Conducted performance evaluations and provided constructive feedback to employees.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Any manager will put a amazing reference for me

Greer Destefano (954) 786-7964 Publix Department Manager for Bakery

Tommy Store Manager (954) 776-5435 Publix Store Manager

• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Supervised day-to-day operations to meet performance, quality and service expectations.

David Panell (954) 759-1292

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Calculated prices of ingredients to monitor food costs and control expenses.