Dutchess Horton

Restaurant Manager

Matty's Pizzeria

Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
Carefully interviewed, selected, trained, and supervised staff.
Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Correctly calculated inventory and ordered appropriate supplies.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
Implemented cost-saving strategies, reducing waste through meticulous inventory management.
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.
Verified prepared food met standards for quality and quantity before serving to customers.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Purchased food and cultivated strong vendor relationships.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
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.
Coordinated with catering staff to deliver food services for special events and functions.

Summary

Overview

Work History

Restaurant Manager

Catering Manager

Education

Associates Degree - Culinary Arts

Skills

Timeline

Catering Manager

Restaurant Manager

Associates Degree - Culinary Arts

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