Open To Work
Olin Lustig
Dos Coyotes
Davis,CA
Work Preference
Job Search Status:
Open to work
Desired start date:
2 weeks notice
Desired Job Title
Restaurant General Manager
Work Type
Full Time
Important To Me
Career advancementCompany CultureTeam Building / Company Retreats
25
Years of experience
Dynamic Restaurant General Manager with a proven track record at Dos Coyotes, excelling in operations management and customer engagement. Enhanced team performance through effective training and development, achieving significant reductions in employee turnover. Passionate about delivering exceptional dining experiences while ensuring compliance with health standards and optimizing inventory management.
Experienced with leading restaurant teams to achieve operational excellence and customer satisfaction. Utilizes strong organizational and leadership skills to manage diverse tasks and resolve conflicts. Track record of implementing effective cost-control measures and enhancing service quality.
Work History
Restaurant General Manager
5 Years 6 Months- Led daily operations to ensure exceptional customer service and dining experience.
- Developed staff training programs to enhance team performance and operational efficiency.
- Implemented cost-control measures to optimize inventory management and reduce waste.
- Streamlined scheduling processes to improve labor efficiency and employee satisfaction.
- Oversaw compliance with health, safety, and sanitation regulations for restaurant operations.
- Fostered a positive work environment through effective communication and team-building initiatives.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
- Orchestrated positive customer experiences by overseeing every area of Type operations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Bachelor of Arts - Economics
Skills
Operations management
Inventory management
Food safety
Cost control
Staff scheduling
Hiring decisions
Labor management
Customer engagement
Health code compliance
Talent development
Guest relations
Facility maintenance
Employee retention
Order management
Sanitation standards
Allergy awareness
POS system
Service standards
Team management
Passion for customer satisfaction
Customer-oriented
Conflict resolution techniques
Catering coordination
Customer service best practices
Stable work history
Full service restaurant background
Labor and food cost control
Team leadership
Coaching and mentoring
Training and onboarding
Employee performance evaluations
Front of house management
Languages
Spanish
Professional Working
Timeline
Restaurant General Manager
Dos Coyotes
01.2021 - CurrentRead More
Sacramento State
Bachelor of Arts from Economics
Read More