Greg Moritz

Restaurant Manager

The Brook Taphouse

02.2020 - 05.2025

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.
Reconciled cash and credit card transactions to maintain accurate records.
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.
Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
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.
Assisted in development and implementation of new menus to offer variety and options to customers.
Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
Developed, implemented, and managed business plans to promote profitable food and beverage sales.
Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
Strengthened restaurant reputation with launch of innovative marketing campaigns.

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