Halle Sutter
Hutchinson,MN
Summary
Restaurant Manager with expertise in inventory management and customer relationship management. Proven track record of implementing cost control measures that enhance service speed and increase guest satisfaction. Skilled in fostering collaborative work environments to drive team performance and operational efficiency.
Overview
4
4
years of professional experience
2
2
Certifications
Work History
Restaurant Manager
Flank Steakhouse, LLC.
Hutchinson, Minnesota
07.2021 - Current
- Coordinated staff schedules to ensure adequate coverage during peak hours and special events.
- Monitored food safety practices to ensure compliance with health regulations and standards.
- Led marketing initiatives to promote special events and seasonal menu changes, increasing customer engagement.
- Streamlined operational processes to improve service speed and overall customer experience.
- Resolved staffing conflicts through effective communication and conflict resolution techniques.
- Facilitated team meetings to foster collaboration and address operational challenges.
- Implemented cost control measures to enhance profitability without sacrificing quality.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained detailed records of sales transactions and daily shift reports.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Ensured compliance with all food safety regulations and sanitation standards.
- Assisted with kitchen preparation during peak times as needed.
- Optimized profits by controlling food, beverage and labor costs.
- Adhered to all health department regulations regarding food storage and preparation.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Updated computer systems with new pricing and daily food specials.
- Established policies for cash handling procedures to maximize security measures.
- Collaborated with local businesses to create mutually beneficial partnerships.
Education
High School Diploma -
Minnesota Connections Academy
Saint Paul, MN08-2024
Skills
- Staff scheduling
- Cost control
- Food safety
- Inventory management
- Operational efficiency
- Customer relationship management
- Menu development
- Performance evaluation
- Employee schedule management
- Order delivery practices
- Kitchen equipment operation and maintenance
- Inventory control and record keeping
- Organization and prioritization
- Culinary arts education
- Full service restaurant background
- Labor and food cost control
- Food plating and presentation
- Trained in performance and wage reviews
- Reservation handling
- Catering coordination
- Food service background
- Point of sale (POS) system operation
Certification
Servsafe Food Manager Certification 9/23/2027
References
References available upon request.
Timeline
Restaurant Manager
Flank Steakhouse, LLC.
07.2021 - Current
High School Diploma -
Minnesota Connections Academy