Debra Sypert

• Maintained cleanliness of working areas to create pleasant and inviting atmospheres for guests.
• Restocked supplies during downtime to continue meeting customer demand for products and services.
• Practiced good time management to deliver customers' prepared orders quickly and accurately.
• Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.

Trainer to train new servers hired

• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Tracked food production levels, meal counts, and supply costs.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Reviewed and approved employee schedules and timesheets.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Oversaw food preparation and monitored safety protocols.

• Trained servers on order management, food service quality and how to build rapport with guests.
• Welcomed and greeted guests before presenting special menu items to clients.
• Led team of servers to consistently meet customer service and sales targets.
• Handled guest complaints in positively and offered appreciation tokens to build customer loyalty.
• Proactively communicated with servers to coordinate workflows and monitor service during busy shifts.
• Cultivated guest satisfaction and loyalty through consistent commitment to quality service.
• Completed daily procedure checklist and communicated changes to servers and kitchen staff.
• Monitored server performance and provided feedback to enhance server delivery.
• Established team strengths and weaknesses and exploited opportunities to boost employee output and customer satisfaction.
• Enforced compliance with food safety and sanitation standards throughout restaurant.
• Enforced compliance with uniform and personal presentation standards.
• Analyzed and generated end-of-shift and product inventory reports for performance and quality tracking purposes.
• Checked establishment, service stands, and aisle area cleanliness before welcoming guests.
• Conducted performance evaluations to identify needed merit raises or disciplinary actions.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maximized quality assurance by completing frequent line checks.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• 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.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Purchased food and cultivated strong vendor relationships.
• Implemented effective inventory control systems to reduce food spoilage and waste.