Tonnia Hamilton

Restaurant General Manager

CFLBagels

Orlando, FL

11.2014 - Current

Analyzed financial statements and prepared budgets for the restaurant.
Resolved customer complaints in a professional manner.
Performed administrative tasks such as payroll processing and accounts receivable management.
Kept up-to-date records of employee performance reviews.
Created weekly work schedules according to staffing needs.
Ensured compliance with health, safety and sanitation standards.
Recruited, trained and supervised staff members.
Reviewed menu items on a regular basis to ensure quality standards were met.
Maintained accurate inventories of food, supplies and equipment.
Monitored daily operations to ensure adherence to established policies and procedures.
Provided direction, guidance and motivation to team members.
Analyzed sales figures and trends to develop sales strategies that maximize profits.
Conducted regular meetings with staff members to discuss operational issues.
Scheduled staff shifts and monitored labor costs.
Implemented cost-saving measures while maintaining high quality service levels.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.