Kayla Hansen

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• Monitored financial performance and adjusted budgets to align with organizational goals.
• Facilitated team leadership training programs to enhance employee skills and performance.
• Established compliance protocols to mitigate risks and ensure adherence to industry standards.
• Conducted performance metrics oversight to evaluate operational effectiveness and identify areas for improvement.
• Optimized inventory management processes to reduce waste and improve product availability.
• Coached management staff on leadership techniques to foster a positive work environment.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Coordinated inventory, stocking and ordering.
• Participated in physical inventory counts to keep information accurate and current.
• Performed scheduled inventory counts and supply audits.
• Managed daily operations, including staff development and scheduling.
• Reviewed data processing system capabilities, workflow, and scheduling limitations.
• Completed day-to-day duties accurately and efficiently.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Identified needs of customers promptly and efficiently.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Collaborated closely with team members to achieve project objectives and meet deadlines.
• Maintained updated knowledge through continuing education and advanced training.

• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Supervised and trained staff in customer service, food handling, and safety protocols.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Maintained detailed records of sales transactions and daily shift reports.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Assisted with kitchen preparation during peak times as needed.
• Ensured compliance with all food safety regulations and sanitation standards.
• Ordered supplies from vendors as needed while staying within budget guidelines.
• Optimized profits by controlling food, beverage and labor costs.
• Adhered to all health department regulations regarding food storage and preparation.
• Conducted weekly team meetings to discuss performance issues and provide feedback.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Performed regular maintenance checks on equipment to ensure proper functioning.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Established policies for cash handling procedures to maximize security measures.
• Analyzed financial statements to identify areas of improvement or cost savings opportunities.
• Created new menu items based on customer feedback and industry trends.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Promoted safe working conditions by monitoring safety procedures and equipment.