Jordan Lane

• Supervised over 30 employees, including servers, cooks, hosts, and expo staff and management .
• Controlled costs related to labor and food.
• Managed inventory and truck order schedules efficiently.
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• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.

Coordinated scheduling, inventory management, and truck orders.

• Increased customer satisfaction by implementing effective staff training and performance management programs.
• Reduced food waste through better inventory management and portion control, leading to increased profitability.
• Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
• Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
• Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Oversaw training of more than Number team members.
• Reviewed and approved employee schedules and timesheets.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Tracked food production levels, meal counts, and supply costs.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• 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.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Oversaw daily shift operations to ensure smooth
• Managed teams of up to 30 employees to ensure operational efficiency.
• Controlled labor costs to maximize operational efficiency.