Osman Navas
Mullica Hill,NJ
Summary
Dynamic Restaurant Manager with a proven track record at Harrison House Diner, excelling in team management and customer engagement. Enhanced guest satisfaction through effective complaint resolution and optimized inventory control, resulting in increased revenue. Passionate about fostering a positive work environment and committed to staff development and retention.
Overview
25
25
years of professional experience
Work History
Restaurant Manager
Harrison House Diner
Mullica Hill, NJ
02.1999 - 02.2024
- Managed daily operations to ensure efficient service and optimal guest satisfaction.
- Trained and supervised staff in food safety protocols and customer service standards.
- Developed staff schedules to maintain adequate coverage during peak hours.
- Coordinated inventory management, reducing waste through effective stock rotation practices.
- Resolved customer complaints promptly, enhancing overall dining experience and loyalty.
- Streamlined communication between kitchen and front-of-house staff for improved workflow efficiency.
- Conducted regular performance evaluations to identify areas for employee development and training needs.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- 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.
- 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.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- 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.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Maintained meticulous financial records, enabling accurate budgeting and financial planning.
- Fostered positive work environment, leading to decrease in staff turnover.
- 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.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- 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 -
Luis Martínez Mont
Jalapa, Guatemala06.1998
Skills
- Team management
- Inventory control and record keeping
- Customer engagement
- Staff management
- Operations management
- Passion for customer satisfaction
- Shift management
- Customer-oriented
- Organization and prioritization
- Complaint resolution
- Food service background
- Customer loyalty
- Adaptable
- Business operations expertise
- Employee retention
- Supervisory skills
- Performance improvement
- Conflict resolution techniques
- Reservation handling
- Kitchen equipment operation and maintenance
- Pre-shift walk-through
- Order delivery practices
- Supply chain management
- Catering coordination
- Recipes and menu planning
- Food plating and presentation
- Proven sales record
- Take-out service
- Stable work history
- Customer service best practices
- Kitchen oversight
- Restaurant operations management
- Employee schedule management
- Labor and food cost control
- Full service restaurant background
- Customer service
- Problem-solving
- Reliable and responsible
- Team leadership
- Safe food handling
- Staff supervision
- Coaching and mentoring
- Training and onboarding
- Money handling
- Employee supervision
- Quality assurance
- Calm and pleasant demeanor
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Restaurant Manager
Harrison House Diner
02.1999 - 02.2024
High School Diploma -
Luis Martínez Mont