Cassandra Ramm

After the shutdown, I was brought on as a bar lead in events. Recently, I was promoted to the bar manager of one of the concepts and was then promoted again to manage 2 of the other restaurants while maintaining bar ordering for all three locations. I have a desire to leave this company for one not located in Minneapolis with more structure and room for growth. These are my day to day responsibilities:

• Collaborated with executive team to develop strategic plans for expansion, resulting in successful opening of new locations.
• Conducted regular performance evaluations, identifying areas for improvement and providing constructive feedback to employees.
• Fostered a culture of continuous improvement, encouraging staff to identify inefficiencies and propose innovative solutions for enhanced performance.
• Reduced employee turnover by fostering a positive work environment and providing opportunities for growth and development.
• Enhanced guest experience through effective communication skills, handling complaints professionally and resolving issues promptly.
• Cultivated strong relationships with community partners, leading to increased visibility and brand awareness in local markets.
• Managed daily operations, ensuring smooth workflow and optimal productivity across multiple restaurant units.
• Negotiated contracts with vendors and suppliers, securing competitive pricing on products and services essential to business operations.

I left Fhima's in favor of a safer environment with Lucky Club.

• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Mentored and trained staff members to ensure exceptional customer service standards.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
• Introduced new cocktails to the menu based on market research that became popular choices amongst customers.
• Streamlined inventory management for optimal stock levels and reduced waste.

• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
• Improved customer service rankings by resolving issues quickly and accurately.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Boosted customer satisfaction by implementing innovative bar management strategies.
• Resolved customer complaints with empathy and efficiency, maintaining high level of customer service.
• Managed inventory to reduce wastage, ensuring optimal stock levels for daily operations.

I left this job when the restaurant closed due to Covid.

I the bar at The red Stag and then was GM at Bread and Pickle and Pat's Tap. My day to day included the foloowing:

• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Formulated policies and procedures to streamline operations.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Championed continuous improvement initiatives that enhanced operational performance across all departments.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
• Enhanced customer satisfaction with introduction of customer feedback system, leading to service improvements and repeat business.