Tiffany justice
Des Allemands,LA
Summary
Dynamic Front of House Manager with proven expertise at Bamboo Garden Restaurant, excelling in guest relations and conflict resolution. Enhanced customer satisfaction through effective complaint handling and staff training, achieving a notable reduction in turnover rates. Skilled in POS system operations and fostering a collaborative team environment to drive operational excellence.
Overview
6
6
years of professional experience
Work History
Front of House Manager
Bamboo Garden Restaurant
10.2018 - 08.2024
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive customer environment.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- 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, s 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.
- Enhanced customer satisfaction by implementing effective front of house management strategies.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
- Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
- Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
- Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
- Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Ensured consistent quality of service by regularly reviewing staff performance and providing constructive feedback during team meetings.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
- Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Coordinated with suppliers to establish timely delivery of food and beverage items.
- Collaborated with executive chef to develop new menu items that catered to diverse clientele tastes.
- Maintained high standards of cleanliness and organization throughout dining area and front-of-house operations, ensuring welcoming environment.
- Organized special events and private parties, customizing menus and decor to exceed guest expectations and generate significant revenue.
- Conducted regular training sessions on new menu items and service techniques, keeping team informed and engaged.
- Enhanced team communication and efficiency with introduction of digital scheduling system, streamlining shift planning and time-off requests.
- Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
- Addressed and resolved guest complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
Education
High School Diploma - General Studies
Jordan David Starr High School
Long Beach, CA2001
Skills
- Guest relations
- Conflict resolution
- Staff management
- Hiring
- Training and mentoring
- Training and coaching
- Performance evaluation
- Food safety compliance
- POS system operations
- Complaint handling
- Health and safety regulations
- Restaurant operations
- Employee scheduling
- Time tracking
- Health department inspections
- Staff motivation
- Reservation management
- Health code compliance
- Promotional events
- Staff supervision
- Quality standards
- Policy enforcement
- Customer feedback analysis
- Team oversight
- Emergency procedures
- Task delegation
- Billing oversight
- Upselling strategies
- Service recovery
- Foreign language proficiency
- Order accuracy
- Assignment delegation
- Vendor negotiation
- Quality control
- Food costs
- Restaurant marketing
- Service prioritization
- Pre-shift walk-through
- Team building
- Floor management
- Restaurant maintenance
- Menu design
- Hygiene standards
- Point of sale systems
- Health code enforcement
- Team leadership
- Customer service
- Reliable and responsible
- Collaboration and teamwork
- Critical thinking
- Training and onboarding
- Problem-solving
- Money handling
- Employee supervision
- Relationship building
- Calm and pleasant demeanor
- Customer retention
- Delegating assignments and tasks
- Recruitment and hiring
- Work Planning and Prioritization
- Scheduling staff
- Inventory management
- Managing reservations and large parties
- Calendar and scheduling software
- Scheduling
- Menu pricing and writing
- Recruitment
- Sales promotion
- Anticipating problems
- Sanitation
- POS terminal operation
- Coaching and mentoring
- Labor and overhead cost estimation
- Performance improvement
- Strategic planning
- Employee performance evaluations
- Inventory management software
- Front of house management
- Cost controls
- Workflow planning
Additional Information
I am currently 42 years old and have never been let go from a job I am reliable and eager to learn , I'm currently looking to get out of the restaurant industry, and focus on a stable career. I am very tech savvy and very fast learner.
Timeline
Front of House Manager
Bamboo Garden Restaurant
10.2018 - 08.2024
High School Diploma - General Studies
Jordan David Starr High School