Summary
Overview
Work History
Education
Skills
Timeline
Generic

Karen Kroll

Edgewater,FL

Summary

Dynamic leader with a proven track record at Baliwicks Restaurant, adept in small business operations and customer relations. Excelled in elevating customer satisfaction and streamlining operations, significantly enhancing brand awareness and profitability. Skilled in relationship building and financial management, achieving remarkable growth and fostering a culture of collaboration and loyalty.

Overview

48
48
years of professional experience

Work History

Owner Small Retail Business

M & K Kroll Inc
09.2005 - Current
  • Managed day-to-day business operations.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Established foundational processes for business operations.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
  • Expanded business into new markets, cond

Restaurant Owner

Baliwicks Restaurant
02.1997 - 06.2003
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and [Number] employees.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
  • Planned and executed strategies to increase customer loyalty and retention.
  • Implemented effective inventory management systems to minimize waste and control food costs.
  • Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Increased customer satisfaction by implementing high-quality service standards and staff training programs.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
  • Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
  • Developed and implemented comprehensive business plan to maximise restaurant success.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
  • Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
  • Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
  • Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
  • Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • 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.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Motivated staff to perform at peak efficiency and quality.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • 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.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maximized quality assurance by completing frequent line checks.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

First Floor Area Manager

Macys Herald Square
02.1977 - 03.1997

Education

Associate of Arts - Accounting

Pace College
White Plains, NY
06-1971

Skills

  • Customer relations
  • Small business operations
  • Relationship building
  • Verbal and written communication

Timeline

Owner Small Retail Business

M & K Kroll Inc
09.2005 - Current

Restaurant Owner

Baliwicks Restaurant
02.1997 - 06.2003

First Floor Area Manager

Macys Herald Square
02.1977 - 03.1997

Associate of Arts - Accounting

Pace College

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Karen Kroll