Savannah Suhr

Achievements:

• Current Health Department Score: 100 A
• Servsafe Manager Certified - Valid until 02/22/2029
• Bonuses (performance driven) - Always received, given quarterly due to maintaining and exceeding company requirements and expectations.
• Living the Brand: Reflecting the business positively via social media, and being a direct representation of the brand in my personal and professional life.

Responsibilities:

• Monitor and control food/paper/labor costs
• Recruit, hire, train, manage and retain a diverse team of professionals
• Write, review and conduct employee evaluations pertaining to skills acquired and knowledge learned over X amount of time
• Foster a positive work environment with continuous room to grow
• Mentoring young professionals as they navigate early job experiences, while providing a healthy professional/personal life balance
• Develop and implement strategies to increase sales and profitability
• Managing 30+ employees schedules, while helping navigate various other commitments such as school/sports/religious practices in regard to availability
• Handling all cash within business, doing deposits 3x weekly and handling change orders as needed
• Marketing and executing catering events and LTO's throughout the year to drive sales and increase profits.
• Be actively involved with the community (such as with Wiregrass/GMC/Churches/Schools/ & Hospital relations)
• Organizing team bonding events to strengthen our staff
• Using "Learning Moments" rather than enforcing disciplinary action on minor mistakes
• Documenting any and all accidents/incidents pertaining to staff or business resulting in protect the business and employees
• Open/Close restaurant 40+ hours a week
• Being reachable 24/7 to all staff to ensure business runs smoothly during operational hours

• Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
• Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
• Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
• Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Opening and closing restaurant as needed, exceeding 40 hours a week