Lynnette Baty
Din Tai Fung
San Diego,CA
8
years of professional experience
Professional service leader with strong focus on team collaboration and achieving results. Skilled in problem-solving, customer relations, and process optimization. Adaptable to changing needs and reliable in delivering high-quality outcomes. Known for effective communication, conflict resolution, and driving continuous improvement initiatives.
Work History
Service Manager II
2 Years 10 Months- Responsible for overseeing the daily performance of the server teams to ensure exceptional guest experiences. They uphold brand standards, maintain service excellence, and foster a positive, professional work environment aligned with our company's mission, values, and service vision.
- Ensure servers deliver a consistent, welcoming guest experience. Maintain brand standards at the door and table, ensuring smooth transitions from arrival to seating to service.
- Train and coach servers for performance excellence. Model company values and standards in all interactions.
- Set clear goals for the server team. Monitor performance, deliver feedback, recognize outstanding contributions, and administer corrective actions when necessary.
- Partner with other FOH leadership to maximize server productivity and manage labor costs. Manage call-outs and shift coverage while maintaining service excellence.
- Assist with FOH inventory (menus, server tools, POS supplies) and communicate needs proactively.
Front of the House Manager
1 Year 4 Months- Held to high standards as restaurant leader, overseeing all aspects of daily operations. I oversee the daily operations from ordering, purchasing, storage, preparation of all the food products to guest relations, flow of business, and service standards. Hired hosts and servers, leading their orientations to ensure smooth onboarding. Additionally, I trained with the back of the house and learned all of their protocols. I am in charge of the server workgroup, which is the largest within our company, and I write their schedules and manage their time correctly. I am in charge of floor plans and making sure all guests leave happier than they arrived. Excelled at guest recovery, generating positive feedback to enhance guest satisfaction.
- Oversaw daily operations, ensuring exceptional guest experiences and adherence to service standards.
- Led training programs for front of house staff, enhancing performance and customer service skills.
- Implemented operational improvements, resulting in streamlined workflows and increased efficiency.
Assistant General Manager
10 Months- Conducted interviews, oversaw hiring process, and ran staff training for over fifty employees to enhance team capability and service quality. I adapted to pandemic practices and worked on ways to maintain revenue streams, including take-out food and specials. I encouraged a positive collaborative environment for the front of the house and back of the house workers, with monthly meetings and one-on-one reviews to make sure all standards and expectations were being met effectively. I created a safety standard checklist and encouraged ongoing safety measures. Assessed equipment and kitchen needs, ordering replacements and repairs to ensure operational efficiency. Additionally, I supervised staff and disciplined them with oral reprimands, written warnings, and suspensions.
- Streamlined daily operations, enhancing efficiency and service delivery in fast-paced restaurant environment.
- Developed training programs for staff, improving service quality and team performance.
- Implemented inventory management systems, reducing waste and optimizing supply chain processes.
Front of the House Manager
3 Years 2 Months- Oversaw business flow and engaged in all restaurant areas, including front desk, bar/lounge, kitchen, and main dining room, to enhance customer experience. Managed financial operations of the restaurant, ensuring accuracy of the safe, change orders, bar banks, and coding invoices. Created schedules for hosts, servers, and food runners, addressing requests to ensure adequate staffing and operational efficiency. I also made sure that all food products meet company recipe specifications for preparation and quality. In addition to being a front of the house manager, Acted as the safety manager. As the safety manager, I ensured all safety protocols were followed daily and developed health and safety plans according to guidelines. Preparing and enforcing policies to establish a safety culture in the workplace.
- Led front of house operations, ensuring exceptional guest experiences and service standards.
- Trained and mentored staff on operational procedures and customer service excellence.
- Streamlined reservation system processes to enhance efficiency and reduce wait times.
Education
High School Diploma
Skills
Multitasking and organization
Problem-solving
Customer service
Critical thinking
Employee training and development
Time management
Goal oriented
Timeline
Service Manager II
Din Tai Fung
10.2023 - CurrentRead More
Front of the House Manager
Lou & Mickey’s
06.2022 - 10.2023Read More
Assistant General Manager
Dos Alas - Latin Kitchen
08.2021 - 06.2022Read More
Front of the House Manager
King’s Fish House
05.2018 - 07.2021Read More
Burney Jr./Sr. High School
High School Diploma
Read More