Cameron Canedy

• Motivated and led team members to work together to achieve targets.
• Enhanced team engagement and performance with daily updates and informational meetings.
• Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Delegated work to staff, setting priorities and goals.
• Interacted with customers to gauge responsiveness to hospitality and menus.
• Stayed abreast of federal, state and local regulations and upheld strict food safety standards.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Oversaw food preparation, production and presentation according to quality standards.
• Assisted staff by serving food and beverages or bussing tables.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
• Maintained entire look of restaurant, keeping it clean and inviting at all times.

• Supervised business functions, employee staffing, customer retention and financial accountability for stores.
• Implemented training initiatives to coach staff on best practices and protocol for enhanced profitability.
• Evaluated schedules, orders and forecasts to plan processes and meet timetables.
• Maintained inventory/shrink rating of less than 6%.
• Streamlined operations while administering all reporting and compliance procedures for site consisting of 16 managers and 65 total employees.
• Boosted team morale and overall revenue by creating sales contests.

I was responsible for every aspect of the location while meeting or exceeding sales goals every quarter. Staffing, P&L menu roll outs, even inspecting the remodel of the restaurant.

• Led employee evaluations with constructive feedback to boost performance.
• Guided management and supervisory staff to promote smooth operations.
• Supervised employees through planning, assignments and direction.
• Tracked monthly sales to generate reports for business development planning.
• Trained employees on duties, policies and procedures.
• Enhanced operational performance by developing effective business strategies, systems and procedures.