LEAH LAYTON

• Trained new servers on menu knowledge and customer service standards.
• Developed training materials and resources to support server education initiatives.

• Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Optimized profits by controlling food, beverage and labor costs daily.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
• Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
• Supervised daily restaurant operations to ensure smooth service delivery.
• Trained and mentored staff to enhance customer service skills.
• Managed inventory and ordered supplies to maintain stock levels.
• Implemented health and safety standards for food handling procedures.
• Coordinated staff schedules to optimize workforce efficiency.

I worked for various restaurants under Restaurants Unlimited Inc., which included:

• Stanford's-Lake Oswego; server/supervisor
• Newport Seafood Grill- Riverplace; Manager/General Manager
• Henry's Tavern- Portland; server/supervisor
• Manzana Rotisserie Grill- Lake Oswego; Manager

I am still with the company however RUI was bought out by Landrys in October of 2019.

Often worked at more than one establishment concurrently. These include: Thirsty Lion (Tigard), Riccardos Ristorante (Lake Oswego), as well as the Restaurants Unlimited restaurants mentioned above

• Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
• Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
• Performed walked throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.