Paige Brzezinski

At Chili’s, our main goal as an assistant manager is to meet goals. In doing so, we are able to create a guest experience worth remembering.

Responsibilities:

1.) Supervise daily operations to meet performance, quality and service expectations.

2.) Maintained a clean, safe and organized restaurant environment to enhance the customer experience.

3.) Develop strong working relationships with staff and guests, creating a positive work environment.
4.) Monitored cash intake and deposit records, ensuring accuracy and absence of discrepancies.

5.) Ensure our scores are the same as or below the brand standard.

6.) Monitor GEM (guest experience monitoring) and GWAP (guest with a problem) scores, ensuring they are at a satisfactory level.

7.) Work in positions daily to maintain efficiency: dishwashing, line cook, food running, to go, hosting, bussing and serving. 8.) Improve customer satisfaction by addressing and resolving complaints promptly and accurately.
9.) Offer hands on assistance to customers.

10.) Keep track of inventory, order truck, produce and liquor from trusted vendors.

11.) Responsible for bringing on new team members, the onboarding process and training them in each position.

12.) Make the schedule.

At Chick-fil-A, my role as a Front of House supervisor meant my duties went beyond my responsibilities. Our number one priority was the guest experience, and hospitality was our speciality. Our main goal was to make sure each guest left satisfied.

Responsibilities:

1.) Managed thirty to fifty team members at a time.

2.) Responsible for monitoring sales, labor cost and productivity, and cash transfers.

3.) Responsible for keeping drive thru organized and efficient.

4.) Responsible for counting money, ordering change fund, monitoring drawer balances by counting them and overseeing all exchanges.

5.) Responsible for working in team members positions when it is busy, or understaffed.

6.) Responsible for opening or closing the restaurant, depending on scheduled shift.

7.) Responsible for training new team members, overseeing their onboarding and orientation.

8.) Responsible for alleviating any guest complaints or problems with their experience.

9.) Maintain efficiency in a fast paced and high volume establishment.

10.) Take the lead on all catering orders: put them together, organize and deliver them.