Tabitha Warden
Fort Worth,TX
Summary
Results-driven Operations Leader experienced in enhancing guest relations and managing staff within fast-paced environments. Achieved operational efficiency through effective training, scheduling, and conflict resolution strategies. Focused on optimizing processes and supporting team objectives to drive overall service excellence.
Overview
1
1
Certification
10
10
years of professional experience
Work History
Front of House Manager
Red Hot & Blue
02.2021 - 07.2025
- Supervised front-of-house team to maintain smooth seating, service flow, and guest satisfaction.
- Coordinated daily floor coverage, reservations, and table assignments to reduce wait times.
- Trained servers and hosts on hospitality standards, POS procedures, and menu knowledge.
- Monitored cash handling, tip distribution, and register accuracy during high-volume shifts.
- Scheduled staff based on forecasted demand, labor needs, and service priorities.
- Inspected dining room readiness, cleanliness, and compliance with restaurant presentation standards.
- Partnered with back-of-house management to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive a positive customer environment.
- Maintained a positive team environment by encouraging teamwork and respect in accordance with the company mission.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Trained new hires on company policies, procedure, as as well as proper food handling techniques which resulted in reduced turnover rates.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Performed cash handling activities and secured nightly bank deposits.
- Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
- Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
- Coordinated with suppliers to establish timely delivery of food and beverage items.
- Spearheaded local marketing campaign to increase weekday foot traffic, collaborating with nearby businesses for cross-promotion opportunities.
- Conducted regular training sessions on new menu items and service techniques, keeping team informed and engaged.
- Oversaw daily financial transactions, including cash handling, deposits, and reporting, maintaining accuracy and accountability.
- Addressed and resolved guest complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
- Developed and executed comprehensive inventory management system, leading to significant reduction in waste and improved cost control.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Director of Catering
On The Border
02.2015 - 03.2020
- Directed catering sales, planning, and event execution to deliver consistent guest satisfaction.
- Managed catering team scheduling, training, and performance to support service readiness.
- Partnered with restaurant leadership to forecast demand and align staffing with catering volume.
- Coordinated off-premise catering orders, ensuring accurate packaging, timing, and presentation standards.
- Reviewed event details with guests to confirm menus, logistics, and service expectations.
- Implemented process improvements to strengthen order accuracy and streamline catering workflows.
- Oversaw catering profitability by monitoring costs, labor, and operational efficiency.
- Optimized venue partnerships by maintaining open communication channels and promptly addressing any issues or concerns.
- Organized employee training sessions on topics related to customer service best practices, food safety compliance, and effective communication skills among team members.
- Evaluated staff performance, providing constructive feedback to enhance skills and maintain high standards of service quality.
- Cultivated a positive work environment that fostered employee engagement and teamwork in delivering exceptional service to clients.
- Streamlined operations by implementing efficient processes in scheduling, staffing, and inventory management for catering events.
- Adhered closely to all relevant health department regulations regarding food handling procedures at on-site kitchens as well as off-premise catering locations.
- Collaborated with chefs and culinary teams to design customized menus, ensuring a memorable dining experience for clients'' guests at each event.
- Reduced food waste by implementing inventory control systems that accurately tracked stock levels for various catering supplies.
- Trained and supervised team members to deliver top-notch service during large-scale catering functions.
- Coordinated logistics of off-premise events, including transportation arrangements for catering equipment and staff members to ensure seamless execution at the venue site.
- Responded to initial inquiries, coordinating facility tours and food sampling.
- Supervised catering staff to reinforce adherence to organizational policies and safety regulations.
- Hired and trained both permanent and temporary staff members.
- Handled catering scheduling, ordered food and planned events.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
Education
High School Diploma -
Castleberry Highschool
Fort Worth, TX05.2007
Skills
- Guest relations
- Conflict resolution
- Staff management
- Hiring
- Training and coaching
- Food safety compliance
- Health and safety regulations
- Employee scheduling
- Staff oversight
- Quality standards
- Team oversight
- Task delegation
- Order accuracy
- Task assignment
- Quality control
- Service prioritization
- Customer service
- Employee onboarding
- Problem-solving
- Staff oversight
Certification
Servsafe Manager Certification
TABC Certification
Food Handlers Certification
Timeline
Front of House Manager
Red Hot & Blue
02.2021 - 07.2025
Director of Catering
On The Border
02.2015 - 03.2020
High School Diploma -
Castleberry Highschool