Vivian Broohm
Delaware
Summary
Results-driven restaurant owner with extensive experience in menu development, cost control, and operations management. Focused on enhancing customer engagement and optimizing financial performance.
Overview
14
14
years of professional experience
Work History
Restaurant Owner
Self-employeed
Accra Gh
11.2008 - 05.2022
- Developed and implemented standard operating procedures for front-of-house and kitchen operations.
- Managed inventory levels, ensuring optimal stock availability while minimizing waste.
- Trained and mentored staff on customer service excellence and food safety protocols.
- Analyzed sales trends to optimize menu offerings and pricing strategies.
- Cultivated relationships with local suppliers to enhance product quality and reduce costs.
- Oversaw financial management, including budgeting, forecasting, and expense control.
- Enhanced customer satisfaction through regular feedback collection and service adjustments.
- Led marketing initiatives to increase brand visibility and attract new clientele.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and [Number] employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
Education
High School Diploma -
Keta School For Girls
Keta, GhanaSkills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Food presentation
- Staff leadership
- Cost control
- Financial planning
- Employee scheduling
- Business marketing
- Staff hiring
- Health code compliance
- Operations management
- Schedule coordination
- Portion control
- Revenue generation
Timeline
Restaurant Owner
Self-employeed
11.2008 - 05.2022
High School Diploma -
Keta School For Girls