Sylvia Jones
Jacksonville,Texas
Summary
Dynamic restaurant owner with a proven track record at Sylvia Mae's Soul Food, excelling in menu development and staff leadership. Enhanced customer satisfaction through strategic planning and effective conflict resolution, achieving a significant increase in repeat business. Skilled in inventory management and committed to maintaining high-quality service standards.
Restaurant professional prepared for leadership roles in food and beverage industry. Proven ability to enhance operational efficiency and customer satisfaction through strategic planning and team collaboration. Valued for adaptability and consistent delivery of results. Skilled in financial oversight, menu development, and employee engagement.
Experienced hospitality professional prepared for restaurant ownership. Demonstrated ability to drive results through effective team collaboration and adaptability to changing needs. Skilled in staff management, customer service excellence, and operational efficiency. Reliable and focused on achieving high standards and exceptional guest experiences.
Experienced with restaurant management, operational oversight, and customer service excellence. Utilizes strategic planning to enhance efficiency and drive guest satisfaction. Track record of building cohesive teams and ensuring high standards of quality and service.
Overview
47
47
years of professional experience
Work History
Restaurant Owner
Sylvia Mae's Soul Food
11.2012 - 06.2022
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and [Number] employees.
- Handled escalated calls efficiently, finding satisfactory resolutions for both customers and the company alike.
- Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.
- Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
- Responded to customer requests for products, services, and company information.
- Enhanced customer satisfaction by promptly addressing concerns and providing accurate information.
- Developed strong product knowledge to provide informed recommendations based on individual customer needs.
- Developed strong relationships with clients through empathetic communication and genuine concern for their needs.
- Enhanced customer satisfaction by addressing and resolving complex inquiries in a timely manner.
- Assisted customers in navigating online resources, guiding them toward self-service options when appropriate for quicker resolution times.
- Contributed to company growth by consistently meeting or exceeding performance benchmarks in key metrics.
- Conducted thorough research on customer inquiries, providing comprehensive answers that addressed all aspects of the issue at hand.
- Managed sensitive information discreetly while adhering strictly to data protection protocols.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Collaborated with local community organizations on various initiatives to boost brand visibility while giving back to the community.
- Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
- Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
- Boosted revenue through targeted marketing campaigns, special events, and promotions.
- Expanded catering services for private events resulting in increased revenue streams from off-site offerings.
- Managed financial aspects of the business including budgeting, forecasting, cash flow management, and financial reporting to stakeholders.
Assistant Manager
Bradshaw State Jail
05.2003 - 02.2013
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Created a welcoming atmosphere for guests by consistently ensuring cleanliness and attention to detail throughout the dining area.
- Managed staff scheduling, ensuring optimal coverage during peak times while minimizing labor costs.
- Ensured compliance with health and safety regulations by conducting regular inspections and training employees on proper procedures.
- Established strong relationships with vendors to ensure timely delivery of high-quality products at competitive prices.
- Led regular staff meetings to communicate expectations, address issues, and recognize achievements.
- Generated repeat business through exceptional customer service.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
- Collaborated with the management team to develop strategic plans for business growth and improvement.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
- Monitored sales trends to adjust pricing strategies for optimal profitability.
- Ensured compliance with all safety regulations by conducting regular inspections of equipment/operations within the store.
- Implemented staff training programs, enhancing product knowledge and improving customer service skills.
Cafeteria Manager
Temple Food Service
05.1989 - 01.1998
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
- Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
- Used [Software] to analyze daily financial statements, balance statements and reimbursable meals.
- Created training materials for new hires to ensure consistent knowledge of policies and procedures across the team.
- Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
- Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
- Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
- Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary 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.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
Manage
Charcoal Inn Restaurant
01.1975 - 04.1990
- Enhanced team performance by implementing effective training strategies and management techniques.
- Enhanced supervisory and leadership abilities by working closely with supervisor.
- Served as a mentor and resource for junior staff members by offering guidance, support, and encouragement in their professional development pursuits.
- Oversaw inventory management processes, maintaining adequate stock levels while minimizing waste and associated costs.
- Increased customer satisfaction levels by consistently monitoring service quality and addressing concerns promptly.
- Contributed to business growth by participating in promotional events such as tastings or cooking demonstrations showcasing restaurant offerings outside of normal operations hours.
- Oversaw the implementation of special dietary menus, catering to customer needs while maintaining taste and presentation standards.
- Established strong relationships with local vendors which led better pricing options as well as access unique regional ingredients.
- Maintained high sanitation standards through regular cleaning schedules and strict adherence to food safety regulations.
- Managed food costs effectively by negotiating with suppliers and implementing portion control measures.
- Collaborated with the head chef to develop new recipes and enhance existing dishes.
- Assisted in menu development for improved customer satisfaction and increased sales.
- Implemented inventory management systems for better stock control and reduced waste.
- Coordinated large-scale catering events, ensuring timely preparation and delivery of food while maintaining the highest quality standards.
- Streamlined order processing system, leading to faster ticket times and improved customer satisfaction ratings.
Education
GED -
Rosebud-Lott
Rosebud, TX01-1976
Skills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Inventory management
- Staff management
- Small business operations
- Food presentation
- Staff leadership
- Delivery scheduling
- Food pairing
- Employee scheduling
- Team leadership
- Safe food handling
- Menu pricing and writing
- Quality control
- Problem-solving
- Recipes and menu planning
- Calm and pleasant demeanor
- Money handling
- Catering services
- Kitchen equipment operation and maintenance
- Coaching and mentoring
- Event coordination
- Recruitment and hiring
- Back of house management
- Managing reservations and large parties
- Fire safety regulations
- Conflict resolution
- Employee performance evaluations
- Strategic planning
- Front of house management
- Scheduling staff
- Facilities planning
- Monitoring food preparation
- Sales and marketing
- Recruitment
- ServeSafe manager
- Sales promotion
- Work Planning and Prioritization
Timeline
Restaurant Owner
Sylvia Mae's Soul Food
11.2012 - 06.2022
Assistant Manager
Bradshaw State Jail
05.2003 - 02.2013
Cafeteria Manager
Temple Food Service
05.1989 - 01.1998
Manage
Charcoal Inn Restaurant
01.1975 - 04.1990
GED -
Rosebud-Lott
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