Natalie Salyers

• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
• Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
• Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
• Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
• Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
• Negotiated contracts with suppliers in order to secure discounts on bulk orders of food items or beverages.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Oversaw food preparation, production and presentation according to quality standards.

• Managed food and beverage operations for upscale urban hotel, including Room Service, Mini Bar and Club Lounge with relentless focus on hospitable and gracious guest services.
• Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Planned and executed all operations against forecasted daily business volume.
• Prepared daily orders and managed inventory with appropriate levels of product.
• Met or exceeded sales targets, hired, trained and supervised 24 team members and fulfilled dining needs and desires of patrons.

Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently obtained highest rating from the county health department.
Built revenue by booking parties in the bar and restaurant.
Regularly updated computer systems with new pricing and daily food specials.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Ensured proper cleanliness was maintained in all areas of the outlets.
Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Counseled and disciplined staff when necessary.