Jessica Holman

• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Managed bar and wait staff and directed hiring program.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Motivated staff to perform at peak efficiency and quality.
• Purchased food and cultivated strong vendor relationships.
• Implemented effective inventory control systems to reduce food spoilage and waste.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Checked and tested foods to verify quality and temperature.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Managed staff schedules and maintained adequate coverage for all shifts.

Same as Steel Plow .

But at Riverhouse I started as a cook worked my way up and then was asked to come help open the Steel Plow (same owners )

After 2 years of working in Moline they opened another location in Davenport and I went and opened and worked in that store as well !