ERNEST BUTLER

• Maintained accurate records of daily transactions using point-of-sale systems.
• Resolved customer complaints regarding meal quality, or service issues, promptly, ensuring satisfaction.
• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning, and customer service.
• Created and delivered orientation and training for new team members and professional development activities for experienced associates.

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• Created effective business plans to focus strategic decisions on long-term objectives.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Resolved customer complaints quickly while maintaining high-quality standards of service delivery.
• Created a positive work environment by developing team-building activities that encouraged collaboration among departments.
• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.

• Prepared staff work schedules and assigned team members to specific duties.
• Tracked monthly sales to generate reports for business development planning.
• Recruited, trained, and empowered employees to achieve key performance indicators.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.

• Coached, developed, and motivated the team to achieve revenue goals.
• Cultivated positive rapport with associates and team leadership.
• Maximized sales by effectively rolling out new incentive programs across regional stores.
• Led sales planning, development, and account management to grow existing accounts, and establish new sales accounts.
• Boosted revenues by delivering effective sales training, issue resolution techniques, and staff mentoring on the company's web-based collections system.

• Evaluated existing recipes to make sure they met the highest standards of quality.
• Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
• Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
• Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
• Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.

• Established a culture of safety in the kitchen by enforcing strict safety protocols.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Utilized local, fresh food products to support local economies and showcase community support.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

• Provided leadership, insight, and mentoring to newly hired employees to supply knowledge of various company programs.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Conducted inventory audits regularly to maintain accurate stock levels, and minimize waste.
• Developed marketing strategies to promote special events or increase overall revenue.
• Coached staff on strategies to enhance performance and improve customer relations.

• Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
• Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
• Performed administrative tasks such as writing reports or tracking financial records related to purchasing or payroll activities.
• Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.