Joyce Perry

• Ensured compliance with safety regulations and company policies.
• Resolved conflicts between team members in an effective manner.
• Provided guidance and support to junior staff members on daily tasks, projects, and objectives.
• Maintained up-to-date knowledge of company products and services.
• Managed customer service inquiries and complaints in a timely manner.
• Communicated regularly with customers to gain insights into their needs.
• Resolved customer inquiries and complaints requiring management-level escalation.
• Delegated work to staff, setting priorities and goals.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• Developed relationships with suppliers in order to secure discounts on bulk orders of ingredients or supplies.
• Maintained accurate records of inventory levels and sales transactions.
• Managed payroll activities including processing time sheets and tracking employee hours worked.
• Scheduled staff shifts on a weekly basis based on expected demand levels.
• Hired and trained new staff members to ensure compliance with safety regulations and operational standards.
• Organized monthly meetings with employees to discuss performance goals and objectives.
• Established quality assurance protocols for food preparation processes to ensure consistency in product quality.
• Implemented cost-saving measures such as energy conservation initiatives and waste reduction programs.
• Identified areas of improvement in restaurant operations, staff training, menu development, pricing, and inventory management.
• Conducted regular inspections of the premises to ensure cleanliness standards are met.
• Ensured adherence to all local health department regulations regarding sanitation practices.
• Maintained detailed records of stock inventory levels in order to minimize losses due to spoilage or theft.
• Negotiated contracts with vendors for food supplies, equipment purchases, catering services.
• Resolved customer complaints in a timely manner while maintaining high standards of hospitality.
• Monitored daily operations including customer service delivery, kitchen production levels, cash handling procedures.
• Managed food preparation, guest interaction, quality control and customer relations.
• Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
• Trained staff, facilitated staff meetings and spearheaded menu development.
• Optimized profits by controlling food, beverage and labor costs.
• Created unique recipes and applied various culinary techniques for authentic cuisine.
• Hired, trained and motivated staff to fill all restaurant openings.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
• Collaborated with server trainees to promptly resolve potential customer concerns.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Delegated work to staff, setting priorities and goals.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Inspected dining and serving areas for cleanliness and proper setup.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Trained new employees to perform duties.
• Oversaw food preparation, production and presentation according to quality standards.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Assisted staff by serving food and beverages or bussing tables.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Distributed food to service staff for prompt delivery to customers.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Accounting and Business Math and some General Math. Speech classes and Sociology

• Major in:

Accounting