Oriolson'n Mehu

· Implemented staff training programs focused on service excellence and operational efficiency, resulting in a 20% improvement in customer satisfaction scores.

· Streamlined inventory and waste management processes, decreasing food waste by 25% and improving cost controls.

· Built and maintained strong supplier relationships, resulting in cost savings of 15% and improved inventory management.

· Enhanced operational efficiency by designing workflows that reduced staff turnover by 18% and improved team productivity.

· Led menu innovation efforts, introducing seasonal and specialty items that boosted average guest spending by 10%.

· Utilized CRM and POS analytics to track sales trends and adjust pricing strategies, increasing profit per cover by 12%.

· Assisted in launching training programs for front-of-house staff, improving service efficiency and guest satisfaction by 15%.

· Designed and launched beverage education programs, elevating staff expertise and improving guest satisfaction by 12%.

· Improved customer loyalty by implementing personalized service strategies, resulting in a 20% increase in repeat customers.

· Developed and executed staff training programs, utilizing Google Sheets to track progress and performance metrics.

· Implemented pricing strategies and tiered menus, increasing profitability by 8% and aligning with market trends.

· Streamlined supply chain processes, resulting in $50,000 in annual cost savings through vendor negotiations and inventory controls.

· Conducted training sessions and developed learning materials, reducing onboarding time by 25% and boosting team performance.

· Fostered strong relationships with suppliers and vendors, ensuring timely delivery and quality compliance.

· Led cross-functional collaboration to enhance workflows, achieving a 15% improvement in overall operational efficiency.