Charles Sommers

Facilitated daily operations of restaurant to ensure smooth functionality.
Managed staffing schedules, recruitment, and training processes for team enhancement.
Oversaw product ordering and inventory management to maintain stock levels.
Coordinated receiving and storage of products to optimize inventory flow.

• Oversee complete operation of restaurant and ensure maintenance of all equipment.

Responsible for guest relations and customer service. Setting server stations and end of shift side work. Manager in charge of closing the restaurant and reconciling all cash tills and sending nightly reports to main office.

• Managed front-of-house operations during peak service hours.
• Trained and supervised staff on customer service standards.
• Ensured compliance with health and safety regulations in dining areas.
• Handled customer inquiries and resolved complaints promptly.

• Supervised daily operations, ensuring compliance with health regulations to maintain safety standards.
• Trained and mentored staff on customer service and menu knowledge, enhancing team capability and guest experience.
• Managed inventory levels and placed orders for supplies as needed.
• Resolved customer complaints swiftly, fostering customer satisfaction and loyalty.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• As assistant manager I supervised any shift I was assigned.
• Trained and mentored staff on customer service and menu knowledge.
• Managed inventory levels and placed orders for supplies.
• Resolved customer complaints swiftly to ensure satisfaction and loyalty.
• Conducted regular evaluations of staff performance and provided feedback for improvement.
• Created reports on sales trends, inventory levels, and financial data.
• Implemented quality control measures to uphold company standards.

• Led daily operations of food service programs at Boston Rescue Mission, ensuring seamless meal service.
• Supervised staff, ensuring high-quality meal preparation and service standards.
• Developed menus in alignment with dietary needs of clients served by Boston Rescue Mission.
• Trained and mentored team members on food safety and sanitation practices.
• Partnered with community organizations to expand meal program offerings and improve outreach.
• Directed budgeting processes for food service programs, maximizing resource allocation for better service delivery.
• Ensured compliance with local health codes and other applicable regulations. Served 200 to 250 meals per day.