Jennifer Burns

Served and waited on multiple guest. Maintained a clean and well-stocked workspace before and after busy periods. Helped out wherever necessary if short staffed. Also in charge of ringing in the orders, cashing out tickets, taking different forms of payment and taking charge of register.

• Facilitated onboarding sessions to ensure adherence to operational standards and customer service protocols.
• Evaluated training effectiveness through performance assessments and adjusted programs accordingly.
• Collaborated with DS to identify training needs and align initiatives with business goals.
• In charge of profit and loss
• Schedules, ordering, training, receiving.
• Developed and implemented comprehensive training programs for new hires and existing staff.
• Mentored team members, promoting a culture of continuous learning and professional development.
• Streamlined training materials, enhancing clarity and accessibility for diverse learning styles.
• Built strong relationships with vendors and suppliers, ensuring cost-effective purchasing decisions while maintaining high-quality standards.
• Increased customer satisfaction ratings by consistently monitoring service quality and providing targeted feedback to team members.
• Developed customized training materials for various roles, ensuring relevancy and applicability across all positions within the restaurant setting.
• Improved communication between front-of-house and back-of-house teams, leading to increased efficiency during peak service hours.
• Mentored team members for professional growth, fostering a culture of continuous learning within the restaurant environment.
• Ensured compliance with all health and safety regulations, conducting regular inspections and providing ongoing staff education on best practices.
• Assisted in recruiting top-tier talent for key positions within the organization, utilizing industry connections and extensive networking efforts.
• Enhanced employee performance by developing and implementing comprehensive training programs for restaurant staff.
• Managed employee performance evaluations, providing constructive feedback and support to enhance individual skillsets and overall team success.
• Facilitated conflict resolution among team members when necessary, addressing issues promptly to maintain a positive work environment.
• Maintained detailed records of training sessions, participant progress, and program outcomes for ongoing analysis and improvement efforts.
• Reduced turnover rates by creating a welcoming and supportive work environment for new hires through effective onboarding processes.
• Evaluated training program effectiveness through regular assessments, refining content as needed to better serve employee needs.
• Monitored and evaluated training performance to determine quality and cohesiveness.
• Communicated all learning and performance objectives, schedules, and training assessments to upper management.
• Conducted orientation sessions and organized on-the-job training for new hires.
• Trained new hires to perform cross-training exercises with experienced workers.
• Organized and edited training manuals, multimedia visual aids, and other educational materials.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• 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.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maximized quality assurance by completing frequent line checks.