Tina Wolford

Overseeing daily operations, including front-of-house and back-of-house areas, ensuring smooth service and maintaining restaurant standards

Maximized revenue during peak times by effectively managing floor plans and seating arrangements.

Knowledgeable in opening and closing procedures handling cash, close outs with the front of the house staff, doing walk-throughs and setting the restaurant up for success the next day.

Daily emails are sent to upper management and how the day went from covers, not sales, staff that worked, staff that was cut, covers for the next day to start, if any incident happen, comps, voids, deletes, food, and drink waste if any, and any requests off that were given from the staff.

Hiring, training, scheduling, motivating, and managing staff, including performance evaluations and disciplinary actions.

Ensuring customer satisfaction, handling complaints, and providing a positive dining experience

Addressing issues and challenges that arise in a timely and effective manner.

Menu knowledge and description of all dishes, including ingredients, and recommending dishes to Guests with food, allergies or food sensitivities

Communicating with head chef on orders for the front of the house supplies on a daily basis.

Managed weekly liquor orders while ensuring adherence to budget.

Keeping up with the POS system on a daily basis with count on liquor, food, wine and daily specials

Implementing marketing strategies to attract customers, promote specials, and drive business growth and or cross promotion

Giving input on ways to drive in more business E.I. Happy hour deals to drive in early business with supplies we already have in house. Changing up dish ideas to keep customers interested with the menu.

Creating new cocktails to go with the season that is cost efficient.

Booking events/parties with guests on a one on one basis. Creating a menu to go with their budget on food and liquor.

Daily pep talks with the front of the house.

ei Daily special, what to push, sections, guests having a birthday, anniversary, special occasion, as well as food allergies and food, sensitivities. Also, if they have a table, that may have a service dog, wheelchair etc. As well getting input from staff with what guests like with food drinks atmosphere and so on

• Increased staff retention through effective communication and fostering a positive work environment.
• Maintained up-to-date knowledge on industry trends and best practices in order to continually update training methods.
• Oversaw the implementation of new menu items, ensuring proper training on ingredients and preparation techniques.
• Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
• Enhanced customer satisfaction by providing exceptional service and anticipating guest needs.
• Actively participated in weekly management meetings, contributing valuable insights and suggestions to enhance overall restaurant operations.
• Implemented innovative techniques for server training, leading to increased confidence among new hires and improved overall performance.
• Mentored and developed junior servers, resulting in increased job satisfaction and performance levels.
• Streamlined server training processes for improved efficiency and consistency in service delivery.
• Addressed guest concerns promptly, maintaining high levels of customer satisfaction despite any issues that arose during their visit.
• Consistently met or exceeded sales targets by motivating team members to upsell menu items strategically.
• Advance menu knowledge on food, wine, liquor with the guests on sales, allergies, and food sensitivities

• Created a welcoming atmosphere by maintaining a clean, organized, and visually appealing bar environment.
• Recruited top talent for bartending positions through rigorous interviews and skill assessments leading to higher-quality team members.
• Trained all new staff this included wait staff as well as bartenders
• Ensured compliance with local liquor laws and regulations, maintaining a safe and legal drinking environment for patrons.
• Creative cocktails for the cocktail menu as well as seasonal cocktails that were efficient, costly and beneficial for the company and sales
• Did weekly and monthly inventory on liquor with the general manager
• Work great in a fast pace high volume
• Knowledgeable and open and closing duties as well as cash handling and working with pos system
• Took charge in situations when it came to customer complaints, server complains and resolving the situation in an efficient, calm manner
• Educating servers on new product, EI liquor, wine, and beer
• Menu knowledge of all ingredients, including dishes that may consume an allergy
• Handling liquor consumption with customers in a proper and polite manner
• Communication with general manager with inventory for front of the house during ordering on a weekly basis
• Communication with general manager on inventory for liquor during ordering on a weekly basis