Tonya Johnson

• Assist with opening a catering/ food truck business
• Assist with menu ideas, handling finances, prepping food and marketing
• Analyzed operational workflows to identify inefficiencies and propose actionable solutions.
• Developed training programs for staff, focusing on best practices in food safety and quality assurance.
• Conducted market research to inform menu development and promotional strategies, driving increased patronage.
• Increased client satisfaction by implementing tailored solutions for their unique business needs.

• Responsible for maintaining standards. Opening and closing the stores. Inventory. Enforcing company policies, safety procedures and food handling regulations.
• Staff Management: Supervising employees. Training and development. Scheduling and staffing. Conflict resolution.
• Customer service: Ensuring excellent service. Addressing customers' concerns.
• Monitoring financial data and assisting with budgets.
• Hiring and recruitment. Strategic planning. And special projects or initiatives as directed by the General Manager.

• Responsible for assisting the Manager of Food and Beverage in organizing the activities and services of the hotel food and beverage outlet (restaurant, lounge, bar, room service, coffee shop, etc.) in the hotel.
• Assist in the management of operations to include, but not limited to, scheduling, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, Micros systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting evaluations and delivering recognition and reward.
• Assist in monitoring and assessing product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly.

Ensuring smooth daily operations, excellent customer service, and maintaining food safety standards.

• Respond to guest requests in a timely, friendly and efficient manner.
• Train all new server employees per Hilton Hotel standards.
• Ensure knowledge of menu and restaurant promotions and specials.
• Take guest food and/or beverage orders and input orders in appropriate point-of-sale system.
• Retrieve and deliver food and beverage orders in a timely manner.
• Ensure guest satisfaction throughout the meal service.
• Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations.
• Ensure serving and buffet station is are well-stocked at all times.

• Assist guests in order selection by promoting new menu items and specials. Respond to inquiries regarding meal preparation.
• Up-sell appetizers, specialty drinks, and desserts to increase guest check averages.
• Coordinate with kitchen staff to ensure accurate order preparation.
• Regularly follow up with guests and promptly fulfill additional requests.
• Collect payments and complete transactions with receipts.
• Frequently assisted colleagues, promoting teamwork while making a positive and professional impression at all times and providing exceptional service for the guests dining experience.
• Consistently opened the restaurant beyond what is expected to ensure success for all servers.
• Recognized as Lead Trainer/Top Server with a responsibility for welcoming new employees and overseeing their knowledge of the Micros Payment System, menu, store set-up and rules.
• Routinely managed 6-table station while achieving sales goals during peak hours.
• Consistently achieved 5 star quality service; both day and evening shifts.
• Developed repeat business by establishing close and lasting relationships with patrons and business clientele.