Timothy Bahadurian

Restaurant Manager

Anitonio iltalian cusizine restaurant

Canton Mi , MI

03.2014 - Current

Conduct interview oversee the hiring process and staff for all restaurant employees adapt to pandemic practices and encourage a positive collaborative environment for front of the house workers and staff training, leadership all jobs dynamic also ordering all products needed. To operate the restaurant also supervising staff and discipline with oral demands written warning as needed
Developed strategies for improved operational efficiency and customer satisfaction.
Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
Resolved customer complaints in a professional manner to maintain positive relationships with guests.
Conducted weekly team meetings to discuss performance issues and provide feedback.
Maintained detailed records of sales transactions and daily shift reports.
Analyzed financial statements to identify areas of improvement or cost savings opportunities.
Implemented effective marketing campaigns to increase revenue and improve brand awareness.
Created new menu items based on customer feedback and industry trends.
Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
Performed regular maintenance checks on equipment to ensure proper functioning.
Ordered supplies from vendors as needed while staying within budget guidelines.
Established policies for cash handling procedures to maximize security measures.
Adhered to all health department regulations regarding food storage and preparation.
Inspected dining room area regularly for cleanliness and adherence to safety standards.
Provided exceptional customer service by anticipating guest needs before they arise.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Completed thorough opening, closing and shift change functions to maintain operational standards each day.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Scheduled and directed staff in daily work assignments to maximize productivity.
Optimized profits by controlling food, beverage and labor costs.
Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
Managed accounts payable, accounts receivable and payroll.
Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
Counseled and disciplined staff to address issues promptly and provide constructive feedback.
Created detailed reports on weekly and monthly revenues and expenses.
Trained new employees to perform duties.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Worked in close collaboration with team members to ensure customers received high-quality service.
Distributed food to service staff for prompt delivery to customers.