Tammie Jones

• Trained employees on correct cooking techniques, safety standards and performance strategies
• Hired qualified staff to fill Server and Cook positions
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings to Hotel safe
• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences
• Interviewed, hired, and supervised back and front of house staff
• Hired qualified staff to fill [Job title] and [Job title] positions
• Prepared and led food service training programs to teach staff [Task], [Task] and [Task]
• Reduced food waste [Number]% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items
• Scheduled over [Number] employees by assigning shifts

• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts
• Managed closing duties, including restocking items and reconciling cash drawer
• Prepared salads and appetizers to back up kitchen staff
• Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items
• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins

• Mentored front and back of house personnel on company policies customer service techniques and professional communication
• Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games
• Championed 100% guest satisfaction by providing excellent dining experience
• Trained workers in every position, including food preparation, money handling and cleaning roles
• Efficiently resolved problems or concerns to satisfaction of all involved parties
• Consistently obtained highest rating from the county health department
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for
• Optimized profits by controlling food, beverage and labor costs daily
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue

• Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff
• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience
• Optimized profits by controlling food, beverage and labor costs daily
• Worked closely with General Manager and cooks to determine menu plans for special events or occasions

• Provided outstanding room service to new and long-standing customers by attending closely to concerns and developing solutions
• Inputted information from customer calls and onsite service visits into the company's system using pos
• Protected company reputation and built loyal client base by working relentlessly to resolve problems and improve customer satisfaction
• Planned and executed Banquets

B

• Kept stations stocked and ready for use to maximize productivity
• Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
• Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving