Samuel Cook

FOH MANAGER

THRIVE RESTAURANT GROUP

05.2017 - 06.2024

Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
Implemented new menu items in coordination with the chef, boosting overall sales revenue.
Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
Introduced operational improvements that increased efficiency while maintaining exceptional service quality levels consistently.
Maintained a safe, secure, and sanitary work environment for all employees and guests by adhering to established guidelines and protocols.
Adhered to safe work practices, food safety regulations, and corporate guidelines.
Ensured compliance with health codes, safety regulations, and company policies through diligent oversight of daily operations.
Managed inventory levels to ensure adequate stock availability while minimizing waste and spoilage costs.
Oversaw staff schedules to ensure optimal coverage during peak hours without exceeding labor budget constraints.
Maximized table turnover rate through effective floor plans and strategic server assignments.
Coordinated special events such as weddings or corporate functions, ensuring flawless execution from planning to completion stages.
Increased repeat business by creating personalized interactions with guests and recognizing loyal customers'' preferences.
Collaborated with back-of-house teams to deliver seamless dining experiences and high-quality service standards.
Streamlined reservation processes for enhanced guest experiences and increased bookings.
Cultivated a culture of accountability among employees by setting clear expectations and conducting performance evaluations regularly.
Analyzed financial reports regularly to identify trends, monitor expenses, and adjust strategies accordingly for consistent profitability growth.
Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
Resolved guests complaints while maintaining positive customer environment.
Addressed guest concerns and resolved all issues to guests' satisfaction.
Coordinated with suppliers to establish timely delivery of food and beverage items.
Performed cash handling activities and secured nightly bank deposits.
Utilized upselling techniques to maximize revenue and increase customer satisfaction.
Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
Analyzed customer feedback and implemented strategies to improve customer satisfaction.
Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
Motivated staff to perform at peak efficiency and quality.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Managed staff schedules and maintained adequate coverage for all shifts.
Verified prepared food met standards for quality and quantity before serving to customers.
Implemented effective inventory control systems to reduce food spoilage and waste.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Maximized quality assurance by completing frequent line checks.
Oversaw food preparation and monitored safety protocols.
Purchased food and cultivated strong vendor relationships.
Developed unique events and special promotions to drive sales.
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.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Coordinated with catering staff to deliver food services for special events and functions.

Summary

Overview

Work History

FOH MANAGER

Education

Hs Diploma -

Skills

Accomplishments

Timeline

FOH MANAGER

Hs Diploma -

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