Rohan Spencer

Restaurant Owner

Rohan Spencer

09.2014 - 12.2023

Managed payroll, daily deposits, and cost controls.
Set employee schedules, delegated work, and monitored food quality and service performance.
Supervised daily activities of restaurant and employees.
Recruited, hired, and trained talented staff to fill vacancies.
Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
Planned and executed strategies to increase customer loyalty and retention.
Maximized quality assurance by completing frequent line checks.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
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.
Coordinated with catering staff to deliver food services for special events and functions.
Verified prepared food met standards for quality and quantity before serving to customers.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Managed staff schedules and maintained adequate coverage for all shifts.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Purchased food and cultivated strong vendor relationships.
Developed unique events and special promotions to drive sales.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Motivated staff to perform at peak efficiency and quality.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Identified team weak points and implemented corrective actions to resolve concerns.
Implemented effective inventory control systems to reduce food spoilage and waste.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
Supervised daily activities of restaurant and employees.
Maintained positive relationships with local community and government officials.
Spearheaded menu and staff development through detailed training and facilitation of staff meetings.