Chyanne Diener
Grandview,WA
Summary
Hardworking restaurant manager with several years overseeing high-traffic establishments. Talented at managing large, diverse teams of culinary and service personnel. Comfortable taking responsibility for everything from back-office operations to dining room performance.
Flexible and organized professional with several years of experience facilitating busy restaurant environment operation. Customer-driven and highly coordinated managerial staff with collaborative mindset and team orientation. Conscious innovator with consistent focus enhancing employee workplace satisfaction.
Innovative restaurant manager with several years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments. Never sacrifices quality, safety or cost control measures vital to sustainable business operations.
Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Hospitable Restaurant Manager versed in overseeing staff and handling daily cash deposits. Generates new business through creative use of SEO and social media. Diligent and fully invested in exhibiting steadfast leadership in high-pressure situations to improve team strength.
Seasoned Restaurant Manager bringing proven success in operational efficiency. Known for improving customer satisfaction and maintaining high standards of service while effectively managing costs. Strengths include strategic planning, team leadership, and innovative problem-solving skills. Notably reduced operating costs in previous role by implementing process improvements and staff training programs.
Overview
27
27
years of professional experience
Work History
Restaurant Manager
10-4 Cafe
Grandview, WA
06.1996 - 10.2023
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Maintained detailed records of sales transactions and daily shift reports.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Created new menu items based on customer feedback and industry trends.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Established policies for cash handling procedures to maximize security measures.
- Adhered to all health department regulations regarding food storage and preparation.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Collaborated with local businesses to create mutually beneficial partnerships.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Managed accounts payable, accounts receivable and payroll.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Created detailed reports on weekly and monthly revenues and expenses.
- Trained new employees to perform duties.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Resolved problems or concerns to satisfaction of involved parties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Inspected dining and serving areas for cleanliness and proper setup.
- Explained goals and expectations required of trainees.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Distributed food to service staff for prompt delivery to customers.
Education
Bachelor of Arts - Management
U of Washington
Seattle, WA08-2005
Skills
- Operations Management
- Customer Engagement
- Recruitment
- Kitchen oversight
Timeline
Restaurant Manager
10-4 Cafe
06.1996 - 10.2023
Bachelor of Arts - Management
U of Washington