Markeeta Williams

• Developed marketing strategies to promote restaurant services.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Managed accounts payable, accounts receivable and payroll.

Overseeing policies and procedures, and all their responsibilities of the store far as ordering Trucks, scheduling ,counting inventory ,payroll, food cost ect.

• Developed marketing strategies to promote restaurant services.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Managed accounts payable, accounts receivable and payroll.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Ensured compliance with health, safety and sanitation standards.
• Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
• Recruited, trained and supervised staff members.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Conducted regular meetings with staff members to discuss operational issues.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Inspected dining and serving areas for cleanliness and proper setup.
• Coordinated catering services for special events such as weddings or banquets.
• Maintained accurate inventories of food, supplies and equipment.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Trained new employees to perform duties.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Explained goals and expectations required of trainees.
• Managed busy and highly popular restaurant with professional, well-trained staff.
• Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
• Negotiated contracts with vendors for food supplies, beverages, equipment and other necessary items.
• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Analyzed financial statements and prepared budgets for the restaurant.
• Kept up-to-date records of employee performance reviews.
• Performed administrative tasks such as payroll processing and accounts receivable management.
• Assisted staff by serving food and beverages or bussing tables.
• Managed relationships with suppliers to ensure timely delivery of products.
• Resolved customer complaints in a professional manner.
• Established cash control systems for register transactions.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
• Distributed food to service staff for prompt delivery to customers.
• Coached staff on strategies to enhance performance and improve customer relations.
• Assisted in resolving any disputes between customers or employees.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Inspected dining areas regularly to maintain cleanliness and proper setup.
• Scheduled staff shifts and monitored labor costs.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Oversaw food preparation, production and presentation according to quality standards.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.