Renisha Scott

• Serve as the primary point of contact for guest escalations, achieving customer satisfaction scores through rapid issue resolution and personalized engagement.
• Coordinate cross‑functional teams (kitchen, front‑of‑house, supply chain) to execute two successful restaurant launches, building project plans, aligning milestones, and delivering openings on time and under budget.
• Analyze sales, traffic, and inventory data to identify trends and optimize labor and product mix, driving an increase in average order value (AOV).
• Develop and roll out standardized onboarding and training programs that reduce ramp-up time for new hires and improve first-30-day retention.
• Foster a culture of continuous improvement, facilitating weekly meetings to address operational risks and enhance team performance.
• Trained new employees and delegated daily tasks and responsibilities.
• Prepared shift summary reports for supervisor and communicated regularly on goals and progress.
• Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.
• Managed inventory and ordered supplies to keep location well stocked with necessary supplies.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.

Collaborated as a key member of a cross-functional team responsible for launching five new restaurant locations across California. Played an integral role in planning and executing station setups to ensure operational efficiency. Mentored new hires, resulting in stronger staff development and increased productivity. Helped execute training initiatives for new staff members and conducted performance evaluations to certify readiness in designated roles. Oversee the training and development of staff during the two-week training process. Maintained strict adherence to standard operating procedures to support seamless and successful openings.

• Led omni‑channel customer engagement strategy, growing social media audience, and driving a lift in dine‑in traffic via targeted campaigns and loyalty promotions.
• Partnered with executive leadership to define KPIs and build dashboards tracking customer health, campaign ROI, and guest feedback; insights informed menu and service enhancements that boosted repeat visits.
• Directed cross‑functional collaboration with kitchen, bar, and external vendors to launch seasonal campaigns, ensuring alignment on brand messaging and on‑time delivery.
• Coached 30‑member front‑line team on customer‑centric service standards and conflict resolution.
• Managed P&L responsibilities, forecasting inventory and labor needs, and implemented cost‑control processes that reduced waste.