Mary Hisel
Yorktown,VA
Summary
Experienced restaurant owner with a background in all aspects of restaurant management. Skilled in communication, organization, and conflict resolution. Demonstrated success in increasing profits by optimizing productivity and enhancing customer satisfaction.
Overview
25
25
years of professional experience
Work History
Restaurant Owner
Manhattan's NY Deli & Pub
09.1999 - Current
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Managed financial operations for reducing overall expenses and maximizing profits.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Cultivated positive dining atmosphere by maintaining clean and inviting establishment.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Established strong vendor relationships
- Implemented effective inventory management systems to minimize waste and control food costs.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Oversaw renovation projects
- Coordinated catering events to generate additional revenue.
- Work with designers to create website
- Developed employee manuals outlining operational procedures, company policies, and expectations for staff performance.
- Supervised daily activities of restaurant and 20-25 employees.
- Oversaw and Recruited, hired, and trained staff to fill vacancies.
- Maintained positive relationships with local community and government officials.
- Kept restaurant compliant with health codes, sanitation requirements and license regulations, to avoid heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Bachelor of Arts - Business Administration And Management
Virginia Commonwealth University
Richmond, VASkills
- Labor Cost Controls
- Health Code Compliance
- Staff Leadership
- Business Planning
- Menu development
- Operations Management
- Payroll Administration
- Intuit QuickBooks
- ServSafe Food Manager
- Cost controls
Timeline
Restaurant Owner
Manhattan's NY Deli & Pub
09.1999 - Current
Bachelor of Arts - Business Administration And Management
Virginia Commonwealth University
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