Cindy Berry
Metairie,LA
Summary
With over 35 years of experience in food service, I am a skilled professional in both front-of-house (FOH) and back-of-house (BOH) operations within fast-paced, high-volume restaurant settings. Recognized for my strong work ethic and unwavering loyalty, I am committed to delivering exceptional customer service through collaborative teamwork. I possess a passion for creating memorable dining experiences and excel in dynamic environments, adapting to challenges efficiently and without time constraints.
Overview
43
43
years of professional experience
Work History
Server
Ruth's Chris Steak House New Orleans
2022.01 - Current
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Used slow periods to restock supplies, ice, trays, and delivery bags.
- Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
General Manager
Sammy's Restaurant
2017.01 - 2020.05
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- 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.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Trained and guided team members to maintain high productivity and performance metrics.
Manager FOH
Giorlando’s Restaurant
2012.09 - 2016.12
- Scheduling
- Hiring and training all positions in FOH
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons
- Monthly meetings with FOH staff
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant
- Handled banks for day and night shifts
- Assigned duties to ensure proper cleanliness was maintained in all areas FOH
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
- Counseled and disciplined staff when necessary
- Performed checkout of servers making sure all tickets were accounted for
- Inventory and ordering of all supplies related to FOH
Project Manager
Sweetwater Marina & Lodge
2007.09 - 2012.03
- Developed financial projections for successful economic development loan creating jobs
- Directed all building phases of Sweetwater Marina, building of a live bait shop, 12 dry boat sheds, 5 room lodge and back down boat launch
- Acquired all building permits for project including several Coastal Use Permits from the state and Office of Coastal Management
- Boosted company revenue by more than 18% by creative marketing strategies
- Directed planning, budgeting, vendor selection and quality assurance efforts
- Supervised the work of 12 team members, offering constructive feedback on their work performance
- Monitored timelines and flagged potential issues to be sure to meet deadlines
- Collaborated with the Counsel of Tourism, Economic Development Commission and Chamber of Commerce along with several local clubs to ensure our commitment in doing business with vendors within St Bernard Parish and doing our part in supporting the St
- Bernard Parish community
Owner/Manager FOH
R&O's Restaurant and Pizza Place
1981.05 - 2007.12
- Scheduling carefully interviewed, selected and trained and supervised staff
- Conducted monthly meetings with staff
- Wrote and implemented employee handbook
- Counseled and disciplined staff when necessary
- Interacted positively with customers while promoting party and catering services
- Correctly calculated inventory and ordered appropriate supplies
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Skillfully interacted with external vendors to obtain the best quality in pricing and product
- Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
- Catering and special event experience
Education
ServSafe Manager Certified -
01.2019
Certification for Diabetic and Heart Healthy Menus -
EJGH Dietician Program
01.2000
High School Diploma -
Crescent City High School
Metairie, LA01.1981
Skills
- Natural leader
- Full service restaurant background
- Strong work ethic
- Stable work history
- Point of Sale (POS) system operation
- Catering and event planning experience
- Passion for customer satisfaction
- Dynamic, high energy personality
Timeline
Server
Ruth's Chris Steak House New Orleans
2022.01 - Current
General Manager
Sammy's Restaurant
2017.01 - 2020.05
Manager FOH
Giorlando’s Restaurant
2012.09 - 2016.12
Project Manager
Sweetwater Marina & Lodge
2007.09 - 2012.03
Owner/Manager FOH
R&O's Restaurant and Pizza Place
1981.05 - 2007.12
ServSafe Manager Certified -
Certification for Diabetic and Heart Healthy Menus -
EJGH Dietician Program
High School Diploma -
Crescent City High School
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