R'Manie Smith

• Enhanced guest satisfaction by efficiently managing front desk operations and addressing inquiries promptly.
• Supported front desk agents by stepping in when needed during high-volume periods or absences due to illness or vacation time-off requests.
• Developed strong relationships with repeat guests, leading to increased return visits and positive reviews.
• Maintained a professional and welcoming lobby environment, contributing to positive first impressions for guests.
• Answered customer telephone calls promptly and appropriately handled needs.
• Trained and supervised employees on the front duties for opening & closing shifts, office policies and procedures.
• Place orders for catheter deliveries & office supplies for all locations AS needed.
• Make the schedule for all front desk staff
• Schedule Ewave appointments for patients upon request from providers
• Use Allscripts, Urochart, Phressia, Waystar to complete patient's check in and check outs for appointments
• Help Ruby schedule lunches from sales reps, & help set up the lunch room when food is delivered.
• Travel to one of the other offices to help other front desk staff.
• Make any corrections to employee's time punches as needed.
• Communicate with upper management when problems arise within the company.
• Set up in person meetings with front desk staff.
• Work together with the MA supervisor to ensure the front desk staff and the MA staff is ran smoothly.
• Interview, hire, and train all staff for the front desk position.

*Creation of communication strategies for national and international brands.

*Direction of creative campaigns for digital platforms such as Myspace, Intsagram, Facebook, Snapchat, Twitter.

*Monthly analysis of metrics.

*Managed social media and actively communicated with the audience,

*Weekly measurement an evaluation of insights.

*Design flyers, menus, and party invitations using Canva Pro.

*Promote parties & events to ensure a heavy crowd.

*Host events.

• Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Greeted customers at counter to fulfill requests and answer questions.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Learned other teammates' work tasks to train as backup.
• Assisted in inventory management, ordering supplies, and minimizing food spoilage.
• Participated in regular trainings to stay current on industry best practices and trends.
• Offered suggestions for menu improvements based on customer feedback, leading to enhanced overall dining experience.
• Contributed to menu development, incorporating seasonal ingredients and customer feedback.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Utilized POS system to receive and process food and beverage orders.
• Monitored food inventory and supplies to prevent waste.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Controlled food costs and managed inventory.

• Handled high-pressure situations with composure, effectively managing large parties or unexpected events during busy shifts.
• Answered customer questions about hours, seating, and menu information.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Enhanced customer satisfaction by promptly greeting and seating guests upon arrival.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.
• Increased restaurant efficiency by maintaining an organized host stand, including menus, reservation logs, and seating charts.
• Maintained a clean and welcoming atmosphere by quickly addressing spills and resetting tables after guest departure.
• Assisted servers with food delivery during peak hours to ensure timely service for all guests.
• Took reservations by phone and walk-in, keeping scheduling demands, and kitchen output in time to avoid overbooking.
• Monitored seating area and checked restrooms regularly to keep spotless.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Ensured smooth operations during shift changes by communicating relevant information between incoming and outgoing staff members.
• Monitored dining area capacity to prevent overcrowding while maximizing available seating during peak hours.
• Maintained up-to-date knowledge of menu offerings and daily specials to accurately inform guests about their options.
• Assisted managers with quickly resolving service- and food-related issues.
• Supported restaurant marketing efforts by promoting upcoming events or specials to guests as appropriate.
• Used cash registers and credit card machines to cash out customers.
• Answered phone calls to take orders, give information and document reservations.
• Organized, stocked and cleaned establishment's front lobby during shifts to maintain welcoming appearance.
• Assisted customers with delivering orders, carrying additional trays and helping dish out items.
• Minimized customer service complaints by expertly managing customer expectations during busy periods.
• Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
• Promoted business loyalty by fostering positive customer relationships.
• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.

• Cooked meals according to administrative policies, health code regulations and food service standards.
• Planned menus complying with established health guidelines and budget limitations.
• Collected payments and observed customers for suspicious behavior.
• Maintained accurate records of cafeteria purchases, inventory levels, and equipment maintenance, supporting informed decision-making processes.
• Reviewed monthly sales reports regularly identifying trends that resulted in actionable insights for continuous improvement.
• Assisted in budget development for cafeteria operations by monitoring expenses against forecasted revenues accurately.
• Created daily schedules for staff members, ensuring smooth workflow during peak hours.
• Evaluated vendor options to ensure quality products at competitive prices, resulting in optimized supply chain management.
• Conducted regular safety inspections of kitchen equipment and workspaces to minimize risks associated with food service operations.
• Monitored food preparation, production, and plating for quality control.
• Controlled food costs and managed inventory.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Controlled food costs and managed inventory.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Reduced food waste through effective inventory management and menu planning.
• Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
• Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
• Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
• Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
• Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
• Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
• Implemented standardized portion control practices for consistency across all dishes served at the establishment.
• Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Set and oversaw weekly and special event menu plans.
• Stayed current with industry trends and innovations to boost competitiveness and customer appeal.