Heather Green

• Executed daily operations management to uphold high standards of food and service quality.
• Directed interviewing, training, and supervision of staff for optimal performance.
• Encouraged customer interaction to gather feedback for service enhancements.
• Ensured accurate financial reporting by reconciling all cash and credit transactions.
• Managed inventory calculations and supply orders to maintain sufficient stock levels.
• Created a welcoming atmosphere that prioritized exceptional customer care and conflict resolution.
• Reduced labor costs through effective scheduling adjustments and cross-training initiatives.
• Performed regular health inspections and training sessions to adhere to compliance standards.

Directed daily kitchen activities and supervised staff to optimize workflow.

Ensured strict adherence to health safety guidelines for food preparation.

Partnered with front of house personnel to improve overall customer satisfaction.

• Effectively resolved escalated customer issues while upholding company values and standards.
• Trained new employees on policies and procedures to ensure smooth integration into the team.
• Maximized team performance through effective delegation of tasks and clear communication.
• Supervised employees, maintaining strict compliance with food service quality standards.
• Demonstrated versatility by excelling in every store position while backing up front-line staff.
• Consistently achieved customer satisfaction through prompt and professional issue resolution.

• Effectively managed food costs through strategic menu planning and portion control.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices.
• Oversaw scheduling and inventory management to maintain fully stocked kitchen operations.
• Trained kitchen staff in preparation tasks to enhance performance under pressure.
• Inventoried food and supplies to inform timely vendor orders and prevent shortages.
• Handled and stored food safely to eliminate illness and prevent cross-contamination.
• Placed orders proactively to ensure stock availability before depletion.
• Hired and managed kitchen staff, focusing on skill development and team cohesion.