Robert Coyle

Customer service, Training and developing a management team to operate different units within our district. Setting job expectations and conducting regular performance reviews. Creating and overseeing shift schedules to ensure proper staffing at all times. Efficient tracking of inventory and timely ordering of supplies. Strategies to reduce food waste, control costs, and maximize profit margins. Ensuring payroll is processed accurately and timely. Developing strategies to increase sales while controlling expenses. Monitoring profitability and identifying ways to optimize financial performance. Ensuring all food safety standards are being met. Training staff and management trainees on food safety. Cash handling , preparing bank deposits, and cashiering. Ensuring that all aspects of units as well as our main unit meet all aspects of health and safety regulations. Supervise staff and provide assistance. Address and resolve customer issues to ensure guest satisfaction.

Customer service, Cashiering, Preparing bank deposits. Assigning team members with tasks to be completed each shift. Prepare, serve and cook food safely and hygienically. Cash handling, accounting, verify safe and cash registers are accurate. Inventory control and minimize food waste. Hiring and training of crew. Ensure all health and safety requirements are met. Resolve customer complaints . Meet all service and sales objective. Handled escalated customer issues effectively, demonstrating strong problem-solving skills while upholding company values and standards.

Trained other employees in customer service. Taught new crew members correct company procedures. Set positive example for team members by providing high-quality, efficient service. Cash handling and preparing deposits.Greeted customers with smile and provided friendly service to professionally handle every need. Collaborated with management to identify areas of improvement and develop comprehensive training programs. Maintained current knowledge of all team position requirements. Evaluated crew members progress and provided constructive feedback for continous development. Conducted hands-on demonstrations and practical exercises to reinforce learning. Delivered in-depth training to workers in food preparation and food safety and customer-facing roles to promote strong team performance. Supported crew members in their professional development by identifying opportunities for advancement and providing guidance on necessary steps to achieve career goals. Assisted in the development of standard operating procedures, ensuring consistency across all tasks performed by the crew. Mentored new Crew Trainers, sharing best practices for effective instruction and coaching techniques. Documented training and progress on database to enable tracking history and maintain accurate records. Analyzed training requirements of crew members to identify areas for improvement, bridge gap and provide resources. Facilitated open communication between crew members, promoting teamwork and collaboration. Reduced employee turnover by fostering a supportive and engaging learning environment. Reduced training time without compromising quality by optimizing training curriculum and delivery methods. Promoted culture of safety by conducting regular safety drills and ensuring adherence to health and safety guidelines. Fostered positive work environment, leading to increase in crew morale and productivity. Encouraged customer-first mindset among crew members, leading to notable improvements in service delivery.