Rachel Brown

Improved customer satisfaction by implementing new menu options and
streamlining food preparation processes.
Enhanced employee productivity through the development of
comprehensive training programs and performance evaluations.
Ensured high standards of cleanliness and sanitation with regular
inspections and staff training.
Increased overall efficiency by optimizing staff schedules to meet
fluctuating business demands.
Boosted profitability by analyzing sales data to identify popular menu items
and adjust offerings accordingly.
Controlled labor hours and inventory costs through hands-on management
and proactive changes.
Delivered exceptional guest experiences through diligent oversight of daily
operations, addressing concerns promptly and professionally.
Assessed the effectiveness of implemented changes periodically, adjusting
strategies as needed based on performance metrics and feedback from
staff members.
Prepared weekly schedules and assigned tasks to staff to maintain
organized shifts and smooth operations.

Enhanced employee satisfaction by implementing new HR policies and
procedures.
Streamlined the recruitment process for faster candidate selection and
onboarding.
Maintained payroll and benefits for employees in various locations and
diminished financial discrepancies through expert program management.
Collaborated closely with department managers to identify staffing needs
and develop strategic hiring plans.
Collected and analyzed information to monitor compliance outcomes and
identify and address trends of non-compliant behavior.
Completed human resource operational requirements by scheduling and
assigning employees.
Coordinated company-wide events to boost morale and strengthen team
dynamics

Enhanced guest satisfaction by promptly addressing inquiries and
providing personalized assistance.
Streamlined front desk operations for improved efficiency, utilizing strong
organizational skills.
Implemented new procedures to reduce wait times during check-out,
pick-up, or return transactions leading to higher guest satisfaction ratings.
Oversaw day-to-day operations of all front-lane departments with a staff of
60 employees.
Analyzed feedback from guest surveys, identifying areas for improvement
and implementing necessary changes to enhance service quality.
Evaluated employee performance regularly, offering constructive feedback
and coaching as needed to improve individual skill sets and overall team
effectiveness.
Collaborated with other departments to coordinate guest services, resulting
in seamless experiences for guests.
Monitored staff training, scheduling, and shift changes.