Howard Frace

• Initiated and maintained open channels of communication with clients, keeping them informed of project status and addressing any concerns promptly.
• Advised clients on best practices for their specific projects, resulting in increased client satisfaction and repeat business.
• Collaborated with team members to develop comprehensive project plans, optimizing resource utilization.
• Implemented effective scheduling methods that maximized productivity while minimizing downtime for labor crews.
• Enhanced project efficiency by effectively coordinating and allocating labor resources.
• Ensured adherence to strict safety guidelines by conducting thorough training sessions for all workers involved in each project.
• Spearheaded the implementation of innovative strategies to reduce costs without compromising quality or safety standards.

• 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.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

Responsibilities: Expos make sure that each dish is correct, plated correctly, and matches the guest's specifications. They also communicate with the kitchen and service staff to ensure that orders are fulfilled correctly and that service runs smoothly.

Role: Expos work as a middle-person between the kitchen and the dining room. They may read out orders as they come in, add finishing touches to food, and hand off orders to the server or food runner.

Rotation: The role of expo is often rotated between servers, hosts, and managers.