Pamela Shepley
Huxley,IA
Summary
Dynamic Sr. Restaurant Manager with a proven track record at Cooper's Hawk Winery and Restaurant, excelling in operations management and staff development. Enhanced customer satisfaction through effective complaint resolution and optimized inventory control, achieving significant cost reductions. Passionate about fostering teamwork and delivering exceptional dining experiences.
Overview
16
16
years of professional experience
Work History
Sr. Restaurant Manager
Cooper's Hawk Winery and Restaurant
08.2023 - Current
- Oversaw daily operations to ensure exceptional guest experiences and service quality.
- Developed and implemented staff training programs to enhance performance and reduce turnover.
- Analyzed sales data to identify trends, optimize menu offerings, and drive profitability.
- Managed inventory control processes, ensuring efficient stock levels and minimizing waste.
- Implemented standard operating procedures to improve workflow efficiency across all departments.
- Maintained high standards of cleanliness and safety, consistently passing health inspections with excellent ratings.
- Managed daily operations, ensuring smooth workflow and top-quality customer service.
- Reduced food waste by monitoring inventory levels and ordering supplies based on demand predictions.
- Streamlined communication between kitchen and front-of-house staff for improved efficiency during peak hours.
- Improved overall labor cost management by effectively scheduling staff according to business needs.
- Enhanced employee morale through regular performance evaluations, constructive feedback, and recognition of accomplishments.
- Fostered an inclusive work environment where all employees felt valued as part of the team.
- Optimized seating arrangements for maximum occupancy while maintaining a comfortable dining experience.
- Recruited hired, and trained team members who contributed to the success of the establishment.
- Resolved customer complaints promptly and professionally, ensuring repeat business and positive reviews.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- 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.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Restaurant Manager
Cracker Barrel Old Country Store Inc
03.2010 - 07.2023
- Oversaw daily restaurant operations ensuring compliance with health and safety regulations.
- Managed staff schedules, optimizing labor costs while maintaining service quality.
- Trained and mentored team members on customer service excellence and operational procedures.
- Implemented inventory control measures reducing waste and improving product availability.
- Monitored financial performance, identifying areas for cost reduction and revenue enhancement.
- Developed standard operating procedures to streamline processes and improve efficiency across teams.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- 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.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- 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.
- 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.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Fostered positive work environment, leading to decrease in staff turnover.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Improved operational efficiency by implementing more effective table management system.
- Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
- Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
- Implemented cost-saving strategies, reducing waste through meticulous inventory management.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- 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.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
High School Diploma -
Colfax Community High School
Colfax, IASkills
- Hiring decisions
- Operations management
- Customer-oriented
- Staff management
- Complaint resolution
- Pre-shift walk-through
- Conflict resolution techniques
- Staff scheduling
- Performance improvement
- Schedule coordination
- Shift management
- Recruitment
- Trained in performance and wage reviews
- Promotions planning
- Regulatory compliance
- Employee schedule management
- Customer service best practices
- Full service restaurant background
- Restaurant promotion management
- Labor and food cost control
- Table management
- Brand standards promotion
- Operational efficiency
- Labor management
- Scheduling coordination
- Employee retention
- Cost control
- Inventory control and record keeping
- Passion for customer satisfaction
- Organization and prioritization
- Customer engagement
- Team management
- Adaptable
- Customer loyalty
- Point of sale (POS) system operation
- Supervisory skills
- Stable work history
- Employee recruitment expertise
- Personnel recruiting
- Teamwork
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Reliable and responsible
- Attention to detail
- Problem-solving abilities
- Multitasking
- Collaboration and teamwork
- Multitasking Abilities
- Reliability
- Excellent communication
- Critical thinking
- Customer satisfaction
- Organizational skills
- Team leadership
- Active listening
- Effective communication
- Adaptability and flexibility
- Money handling
- Decision-making
- Safe food handling
- Relationship building
- Scheduling staff
- Employee supervision
- Delegating assignments and tasks
- Team building
- Supply ordering and management
- Sanitation standards
Timeline
Sr. Restaurant Manager
Cooper's Hawk Winery and Restaurant
08.2023 - Current
Restaurant Manager
Cracker Barrel Old Country Store Inc
03.2010 - 07.2023
High School Diploma -
Colfax Community High School