Melanie Blake

Managed daily FOH operations in a busy, high-volume restaurant.

• Trained, supervised, and scheduled staff.

• Maintained high standards of hospitality and guest satisfaction.

• Resolved customer concerns quickly and professionally.

• Oversaw opening/closing procedures and cash reconciliation.

• Coordinated events and private parties.

• Developed schedules to ensure adequate staffing during peak hours, improving service response times.
• Established standard operating procedures for front-of-house protocols, promoting consistency in service quality.
• Resolved customer complaints promptly, fostering positive relationships and enhancing guest satisfaction.
• Analyzed feedback data to identify trends, driving continuous improvement in service offerings and operational practices.
• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Performed cash handling activities and secured nightly bank deposits.
• Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
• Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
• Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
• Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
• Ensured consistent quality of service by regularly reviewing staff performance and providing constructive feedback during team meetings.
• Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction.
• Facilitated team meetings to discuss performance goals, operational challenges, and to share best practices among front-of-house staff.
• Maintained high standards of cleanliness and organization throughout dining area and front-of-house operations, ensuring welcoming environment.
• Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
• Collaborated with culinary team to ensure seamless coordination between kitchen and dining room operations, enhancing overall service speed and quality.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Enhanced team communication and efficiency with introduction of digital scheduling system, streamlining shift planning and time-off requests.
• Supervised front-of-house operations, ensuring optimal guest experiences and efficient service delivery.

• Provided exceptional customer service in fast-paced dining environment.
• Managed multiple tables efficiently, ensuring timely order delivery and guest satisfaction.
• Trained new servers on menu knowledge, service standards, and operational procedures.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.

• Greeted guests, promoted specials, and took orders.
• Operated the cash register with accuracy, ensuring proper handling of transactions.
• Prepared and served hot and cold sandwiches, salads based on customer preferences.
• Worked off site in Food Truck for special events.
• prepared food for Catering Events/Served Catering Events