Shauna Watts

Magoos

04.2009 - Current

Managed table turnover rate effectively allowing for more guests served per shift.
Ensured timely delivery of food orders by closely monitoring kitchen processes and collaborating with chefs to resolve any issues efficiently.
Fostered a positive working environment by addressing employee conflicts promptly and fairly, promoting open communication between team members.
Increased overall dining experience by maintaining high standards of cleanliness and organization throughout the restaurant.
Upheld company policies and procedures while providing guidance to waitstaff on proper etiquette, presentation skills, and conflict resolution techniques.
Contributed to revenue growth through effective management of guest reservations, seating arrangements, and special event bookings.
Boosted customer retention rates with exceptional service quality, personalized interactions, and prompt resolution of complaints or concerns.
Reduced waste costs by conducting regular inventory checks, tracking spoilage rates, and adjusting order quantities accordingly.
Maximized team productivity by expertly delegating tasks to kitchen staff.
Directed food preparation and cooking activities to meet health and safety standards.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.