Cynthia Bates

• Prepared for and executed new menu implementations.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• 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.
• Correctly calculated inventory and ordered appropriate supplies.
• Led and directed team members on effective methods, operations and procedures.
• Conducted timely performance evaluations for all front of house staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Carefully interviewed, selected, trained and supervised staff.

• Greeted guests warmly to foster welcoming environment.
• Maintained up-to-date knowledge of menu options, specialties, and menu deviations to accurately relay information to guests.
• Cleaned and set up tables to promptly seat guests and reduce wait times.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Worked with qualified chef to diversify menu with new offerings.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.

Was in charge of 6 golf courses

• Assessed reports to evaluate performance, develop targeted improvements, and implement changes.