Harold Wilcox

Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.

Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.

Resolved customer complaints in a professional manner to maintain positive relationships with guests.

Supervised and trained staff in customer service, food handling, and safety protocols.

Conducted weekly team meetings to discuss performance issues and provide feedback.

Maintained detailed records of sales transactions and daily shift reports.

Prepared employee schedules to maintain appropriate staffing levels during peak periods.

Carried out security checks as required, cleaned aircraft .

Maintained cleanliness and presentation of stockroom and organized chemical racks by size, style and color to promote visually appealing environment.

Transported individuals requesting whealchair service to and from desired locations.

Communicated with gate agents to coordinate assistance boarding.

Aided customers with TSA checkpoint screenings.

Recruited, trained and guided team members to offer every passenger top-notch service and support.

Established and enforced clear goals to keep employees working collaboratively.

Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.

Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.

Monitored financial performance and identified areas for improvement in cost savings and revenue generation.

Resolved customer complaints quickly while maintaining high quality standards of service delivery.

Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Recruiting, hiring and training all restaurant staff.

Scheduling employees to ensure shifts have proper coverage.

Enforcing food handling regulations and other guidelines to increase guest safety.

Handling customer complaints.

Completing necessary paperwork, such as sales, inventory and staff attendance reports.

Oversaw training of more than 40 team members.

Verified prepared food met standards for quality and quantity before serving to customers.