Daniel Cauley

R-Selected to help launch a new-concept Tex-Mex restaurant from opening through daily operations.

Key Contributions

• Built comprehensive Standard Operating Procedures that established consistent operational and service standards.

• Created structured training materials that improved onboarding and employee development.

• Recruited, interviewed, hired, and trained front-of-house employees.

• Designed and implemented the restaurant's beer, wine, liquor, and cocktail program.

• Managed beverage inventory, vendor relationships, and purchasing processes - resulting in consistent 17% COGS

• Partnered closely with ownership to improve operational efficiency while maintaining exceptional guest satisfaction.

• Led daily operations while coaching employees and fostering a culture centered on accountability, hospitality, and teamwork.

Led day-to-day operations for a high-volume neighborhood pub while managing front-of-house teams and supporting ownership across all operational functions.

Key Contributions

• Directed teams of 15–20 employees while maintaining exceptional guest service during high-volume operations.

• Managed liquor, wine, beer, and produce inventory utilizing Airtable and vendor management systems.

• Created labor schedules that balanced staffing needs with labor efficiency.

• Served as the primary liaison between ownership and front-line staff to improve communication and operational consistency.

• Resolved guest concerns quickly and professionally while maintaining positive customer relationships.

• Mentored employees through coaching, accountability, and hands-on leadership.

• Maintained service standards, cleanliness, and operational excellence throughout every shift.

• Supervised daily café operations, ensuring adherence to company service standards for optimal customer experience.

• Trained and developed new employees through hands-on coaching, fostering a knowledgeable and efficient team.

• Trained and developed new employees through hands-on coaching.

• Supported quality control initiatives that enhanced product consistency and improved customer satisfaction.

• Supervised high-volume shifts serving more than 250 guests.

• Coordinated daily operations to ensure timely service and high guest satisfaction.

• Trained new employees on customer service standards and procedures to enhance team effectiveness.

• Assisted with inventory management and food cost control to support overall operational efficiency.