Corinne Palazzo

Worked my way up from server to server shift lead to management throughout my time with the company.

• Assisted in opening new restaurant.
• Fostered a positive work environment to improve team morale and productivity levels.
• Streamlined operations for increased efficiency by identifying areas of improvement in workflow processes while opening a new store.
• Recruited, hired, and trained new staff.
• Created Scheduling for a large staff.
• Delivered great customer experiences through personalized service offerings tailored to individual preferences.

• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Implemented strategies to increase sales and profitability.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Assisted in recruiting, hiring and training of team members.
• Trained and guided team members to maintain high productivity and performance metrics.

• 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.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Handled cash transactions accurately, contributing to balanced daily financial reports.

• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
• Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
• Set positive tone for entire dining experience as first point of contact for incoming guests.