Clayton Collis

• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Addressed guest concerns and resolved all issues to guests' and residents satisfaction.
• Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Collaborated with chefs to create seasonal menus and promotional offers.

Utilized techniques to maximize how manny specials went out increasing resident satisfaction, while keeping ticket times down.

• Analyzed consumption data to identify trends and adjust purchasing decisions accordingly.
• Helpt Developed unique events to upkeep the company's culture, while working closely with other departments.
• Maximized quality assurance by completing frequent line checks.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction while making them feel heard and keeping the trust in the relationship.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Trained staff on proper procedures as well as safety regulations and productivity strategies.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Motivated staff to perform at peak efficiency and quality.
• Helpt Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Implemented company values and misson statement into every staff meeting.

• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Generated repeat business through exceptional customer service.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

• Communicated effectively with owners, residents, and on-site associates.
• Implemented and enforced policies and procedures to maintain properties to highest standards.
• Delivered emergency 24-hour on-call service for tenants and guests on building issues.
• Ensured each guest had their own unique experience.
• Over looked daily operations and procedures and made notes of room for improvement for the team.
• Managed staff of all departments.
• Conducted Interviews.

• Assigned work tasks and coordinated activities of dining hall personnel to provide prompt and successful service to patrons.
• Monitored dining hall for seating availability as well as service, safety, and well-being of guests.
• Prepared specialty desserts for customers for special occasions.
• Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
• Cultivated warm relationships with regular customers.
• Assigned tasks and shifts to servers to manage organized schedules and provide adequate coverage.
• Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
• Maintained clean and organized dining area to create pleasant and welcoming atmosphere for customers.
• Inspected FOH and BOH stock to identify shortages, replenish supply and maintain consistent inventory.

• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Answered customer questions about hours, seating, menu information, and directions.
• Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
• Seated patrons based on guest preferences and seating availability.
• Delivered pick-up and curbside orders to guests.
• Opened and closed seating sections according to volume of guests.
• Backed up servers by checking on tables and retrieving items for guests.
• Arranged linens and table settings according to seating plan and event theme.