Craig Moyer

• Supervised daily front-of-house operations to ensure exceptional guest experiences.
• Trained and mentored staff in customer service best practices and operational procedures.
• Managed inventory levels, optimizing stock for peak service periods and minimizing waste.
• Resolved guest inquiries and complaints promptly to maintain high satisfaction levels.
• Developed scheduling strategies to optimize labor costs while meeting staffing needs.
• Managed inventory levels to ensure adequate stock availability while minimizing waste and spoilage costs.
• Coordinated special events such as weddings or corporate functions, ensuring flawless execution from planning to completion stages.

.

• Performed cash handling activities and secured nightly bank deposits.
• Motivated staff to perform at peak efficiency and quality.

• Managed scheduling and logistics for events, ensuring smooth operations and timely execution.
• Assisted in the development of operational procedures, improving overall productivity across teams.
• Organized inventory management systems, streamlining stock tracking and reducing discrepancies.
• Developed training materials for new staff, enhancing onboarding experience and operational knowledge retention.
• Fostered strong relationships with clients by providing exceptional customer service during interactions both in-person and via phone or email correspondence.
• Contributed to a positive work environment with excellent interpersonal skills and an ability to resolve conflicts effectively when necessary.

• Supervised daily operations of meat department, ensuring compliance with safety and quality standards.
• Trained and mentored staff on best practices for meat handling and customer service.
• Managed inventory levels, coordinating with suppliers to maintain stock availability.
• Implemented process improvements that enhanced efficiency in product preparation and display.
• Developed promotional strategies to increase sales of specialty meats and prepared products.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Enhanced customer satisfaction by ensuring the highest quality and freshest meat products were available.
• Boosted sales through strategic merchandising of meat products, creating eye-catching displays and promotions.
• Increased department efficiency by implementing new inventory management systems and procedures.