Mary Lee

.

• Managed inventory control processes to optimize stock levels and minimize waste.
• Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
• Rotated merchandise and displays to feature new products and promotions.
• Oversaw daily store operations, ensuring compliance with company policies and procedures.
• Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
• Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.

• Completed inventory purchases and oversaw restocking. Handled cash accurately and prepared deposits.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Recruited and hired employees offering talent, charisma and experience to restaurant team.
• Led daily operations to ensure optimal customer service and operational efficiency.

• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations
• Correctly calculated inventory and ordered appropriate supplies
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
• Set schedules for 29 staff by planning and designating shifts and hours
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day
• Led and directed team members on effective methods, operations and procedures
• Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Carefully interviewed, selected, trained and supervised staff
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant

• Direct supervision of 2 to 9 employees overseeing employee work in front and back of house to ensure compliance with company policies, regulations, and food safety guidelines
• Perform critical 12 check walk through to assess cleanliness and preparedness at beginning and end of shifts
• Manage deposits and verify safe each shift
• Completed all paperwork and assisted with weekly schedules
• Coached team on effective upselling and cross-selling methods
• Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour
• Immediately resolved issues with patrons by employing careful listening and communication skills
• Coordinated and organized all restaurant inventory
• Oversaw food preparation and monitored safety protocols