Mulualem Kahasay
Orlando
Summary
Dynamic Bar Manager with proven expertise at Bar None Creations, recognized for enhancing customer loyalty and optimizing inventory management. Skilled in staff training and conflict resolution, I successfully fostered a positive work environment while adhering to health codes. Achieved increased revenue through strategic scheduling and innovative themed events.
Overview
1
1
Certification
Work History
Bar Manager
Bar None Creations
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Enhanced team productivity through effective scheduling and task delegation.
- Safeguarded compliance with health, safety, and sanitation regulations in all operations.
- Managed financial aspects of the business, including budgeting, forecasting, and reporting.
- Coordinated themed nights attracting different demographics expanding overall clientele.
- Maintained up-to-date knowledge of industry trends and competitor offerings to stay ahead of the curve in the market space.
- Analyzed sales data to identify trends, adjusting menu offerings accordingly.
Restaurant Manager
Sugar Factory
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both 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.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved operational efficiency by implementing more effective table management system.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- 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.
Education
High School Diploma -
West Creek High School
Clarksville, TN05.2012
Skills
- Customer service
- Team leadership
- Problem-solving
- Staff training
- Training and mentoring
- Responsible alcohol service
- Bar management
- Staff scheduling
- Inventory management
- Health codes compliance
- Outgoing personality
- Customer relations
- Issue resolution
- Mixology expertise
- Service-oriented mindset
- Restaurant management
- Security oversight
- Budget development
- Resource allocation
- Labor cost control
- Revenue forecasting
- Cash handling
- Financial reporting
- Budget management
- ServSafe compliance
- Hospitality and accommodation
Certification
ServSafe certified currently.
Timeline
Bar Manager
Bar None Creations
Restaurant Manager
Sugar Factory
High School Diploma -
West Creek High School
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