Dawn Ubry

At Friday's I was in charge of all guests experience from the time they walked in the door until the time they left the restaurant. I was primary a lead server on the floor . Worked full time and made sure everyday I was consistent in with my guest interactions. I made many regulars in the year I was employed with TGIF and had to leave because I moved back to NYC. I have bartender before so I made my own drinks at TGIFS as well. I was a teamplayer and have worked in corporate and chain restaurants for over the last 20 years. I managed for 7 years and then took off 5 years for maternal reasons. Before management I was a bartender and server for many years before that and after my maternal leave I went back to serving & bardending due to flexabiltity.

• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Worked effectively in fast-paced environments.
• Managed time efficiently in order to complete all tasks within deadlines.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Paid attention to detail while completing assignments.
• Organized and detail-oriented with a strong work ethic.
• Worked flexible hours across night, weekend and holiday shifts.

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Strengthened communication skills through regular interactions with others.
• Paid attention to detail while completing assignments.
• Developed and maintained courteous and effective working relationships.
• Identified issues, analyzed information and provided solutions to problems.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.

• Managed payroll, daily deposits, and cost controls.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Recruited, hired, and trained talented staff to fill vacancies.
• Maintained positive relationships with local community and government officials.
• Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
• Supervised daily activities of restaurant and 100 employees.
• Planned and executed strategies to increase customer loyalty and retention.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Purchased food and cultivated strong vendor relationships.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.