Tap & Grill Manager
BWP
Alton, IL
04.1991 - 1991
- Supervised daily grill operations to ensure food quality and safety standards.
- Trained staff on proper grilling techniques and equipment usage.
- Managed inventory control, reducing waste through efficient stock rotation.
- Developed weekly schedules to optimize team productivity during peak hours.
- Enforced health regulations and safety protocols in a high-volume environment.
- Improved employee retention rates by fostering a positive work atmosphere and offering opportunities for growth within the company.
- Collaborated with other managers to develop cross-training programs, increasing staff versatility and productivity.
- Ensured a safe and clean work environment by enforcing strict adherence to health and safety regulations.
- Trained new employees on proper food handling procedures, sanitation practices, equipment usage, menu knowledge, and company policies.
- Assisted in hiring decisions by interviewing potential candidates, evaluating skills, experience, and fit for the team.
- Reviewed inventory levels regularly, placing orders as needed to maintain adequate stock of essential supplies while avoiding overpurchasing.
- Increased overall restaurant profitability with cost-effective menu planning, pricing strategies, and vendor negotiations.
- Led staff meetings to review performance metrics, set new goals, and address any areas requiring improvement.
- Created promotional events such as themed nights or special discounts which attracted more customers during slower periods thus boosting revenue.
- Optimized employee scheduling to maximize coverage during peak business hours while minimizing labor costs.
- Provided exceptional customer service by addressing guest concerns promptly, resulting in repeat business and positive feedback from patrons.
- Monitored local food trends and competitor offerings to stay current and competitive in the market, adjusting menu items as necessary.
- Enhanced customer satisfaction by ensuring timely and accurate food preparation and presentation.
- Stored and handled goods correctly to maintain freshness and condition.
- Established and maintained productive staff relationships for positive working environments.
- 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.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- 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.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.