Gregory Redd

• Handled customer inquiries and suggestions courteously and professionally.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Answered constant flow of customer calls with minimal wait times.
• Answered customer telephone calls promptly to avoid on-hold wait times.
• Constant focus on Guest retention and maintaining customer satisfaction levels. Over 75 saves from May to now Ranking second in the company year to date.

• Drove annual business growth by 5% while leading operations, strategic vision, and long-range planning.
• Established positive and effective communication among unit staff and organization leadership.
• Chaired weekly meetings with executive leadership to identify opportunities for improvement, and establish savings opportunities.
• Trained, coached and mentored staff to support smooth adoption of new menus and programming.
• Ran contest to improve sales and incorporated team building as well.

• Provided strong leadership to enhance team productivity and morale.
• Managed large-scale projects and challenging objectives.
• Produced staffing matrix to provide adequate coverage of department.
• Implemented and developed operational standards, policies and procedures.
• Conducted performance evaluations, compensations and hiring to maintain appropriate staffing requirements.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Mentored and motivated team members to efficiently achieve challenging business goals.

• Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
• Serve and bartend for both a daily dining room as well as a large Banquet Hall. We handled everything from large weddings to a small dinner for two.
• Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.

• All hourly scheduling for front and back of house. In charge of monitoring hiring system and following up on retention of knowledge from their training. All beer , wine, and liquor orders come through me. Food orders when KM is on vacation. Weekly inventories on top of maintainability of all budgets. Ran multiple contest and meetings
• Dropped inventory costs 5% by evaluating and adjusting vendor options to obtain more favorable pricing

Also taking inventory and understanding P&L reports

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Oversaw preparation and serving of more than 300 daily meals

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Over 3 months reduced food costs by two percent by using seasonal ingredients, setting standards for portion size and minimizing waste
• Maintenance of skilled kitchen staff by properly coaching, counseling and disciplining employees