Janice Washington

• Oversaw daily restaurant operations, ensuring high standards of service and quality.
• Managed staff scheduling, optimizing labor resources for peak periods.
• Implemented training programs to enhance team performance and customer satisfaction.
• Developed and maintained relationships with suppliers to ensure inventory availability.
• 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.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

• Supervised daily operations, ensuring adherence to quality standards and customer service excellence.
• Trained and mentored staff on best practices for food preparation and safety protocols.
• Implemented efficient workflow processes, enhancing team productivity and service speed.
• Coordinated inventory management, reducing waste through effective stock control measures.

• Interviewed, selected, trained, and supervised staff.
• Set clear expectations and created positive working environment for all.
• Training and coaching of employees on practices, procedures, and performance strategies.
• Emphasis on cross-training and adequate staff to minimize overtime.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Effectively managed paperwork for new hires and terminations.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Minimize inventory loss to maximize profits.

• Worked scheduled shifts and remained available to work during coworker absences, holidays, and busy periods.
• Operated register to process payments and collect cash payment for order totals.
• Kept work areas clean and organized

Classified as a Junior