Robin Burwell

Snack Bar Manage

San Carlos Golf Club

10.2015 - 09.2024

Boosted employee retention rates through proactive communication, recognition of achievements, and fostering a positive work environment.
Implemented effective cost control measures to maintain budgetary guidelines while maximizing profits.
Oversaw the implementation of a cash handling system that streamlined financial transactions while reducing discrepancies significantly.
Continuously updated knowledge of industry trends to remain competitive within the marketplace.
Coordinated special events promotions, leading to increased foot traffic and revenue generation during targeted periods.
Streamlined inventory management for reduced waste and improved profitability.
Collaborated with vendors to negotiate better pricing, resulting in significant cost savings without sacrificing quality.
Optimized staff scheduling to ensure adequate coverage during peak hours without incurring unnecessary labor costs.
Crosstrained employees in various roles so they could efficiently perform multiple tasks during busy periods or staffing shortages.
Established strong relationships with local suppliers to ensure consistent quality of ingredients at competitive prices.
Increased customer satisfaction by ensuring efficient snack bar operations and maintaining high-quality food and beverage offerings.
Implemented portion control guidelines that contributed towards reducing food waste levels significantly while maintaining consistency among servings sizes across all products offered at the snack bar.
Evaluated staff performance regularly, offering constructive feedback as necessary for continuous improvement efforts.
Successfully launched new menu items, drawing on customer feedback and market trends to drive increased sales.
Maintained strict adherence to health and safety regulations, ensuring a clean and safe environment for employees and customers alike.
Coordinated concession team, food preparation, and storeroom operations.
Participated in menu planning and food production, properly handling food surpluses and cost control.
Purchased food items, supplies and equipment in alignment with strict budgets.
Managed staff schedules and maintained adequate coverage for all shifts.
Motivated staff to perform at peak efficiency and quality.
Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Verified prepared food met standards for quality and quantity before serving to customers.
Implemented effective inventory control systems to reduce food spoilage and waste.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
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.
Purchased food and cultivated strong vendor relationships.
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.

Summary

Overview

Work History

Snack Bar Manage

Education

Master of Arts - Cosmetology

High School Diploma -

Skills

Timeline

Snack Bar Manage

Master of Arts - Cosmetology

High School Diploma -

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