Daryl Elpers

Restaurant Owner/Operator

The Log Inn

12.1978 - 01.2025

Identified team weak points and implemented corrective actions to resolve concerns.
Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
Collaborated with local community organizations on various initiatives to boost brand visibility while giving back to the community.
Enhanced customer satisfaction by implementing efficient service processes and training staff on exceptional customer service techniques.
Implemented high-quality food safety protocols to ensure the health and well-being of patrons and maintain compliance with regulations.
Developed strong relationships with vendors to secure favorable pricing agreements, ensuring timely deliveries of quality products.
Streamlined operations by developing and implementing effective workflow systems, optimizing staff scheduling, and minimizing waste.
Ensured compliance with all federal, state, and local regulatory requirements regarding employment practices and food safety standards.
Incorporated sustainable practices into daily operations which reduced overhead costs while promoting environmental responsibility.
Mentored employees in professional development opportunities, enhancing their skillsets and career growth potential within the company.
Managed payroll, daily deposits, and cost controls.
Recruited, hired, and trained talented staff to fill vacancies.
Set employee schedules, delegated work, and monitored food quality and service performance.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Supervised daily activities of restaurant and Number employees.
Maintained positive relationships with local community and government officials.
Managed staff schedules and maintained adequate coverage for all shifts.
Motivated staff to perform at peak efficiency and quality.
Oversaw food preparation and monitored safety protocols.
Implemented effective inventory control systems to reduce food spoilage and waste.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Purchased food and cultivated strong vendor relationships.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Verified prepared food met standards for quality and quantity before serving to customers.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.