Tracy White

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Developed strong working relationships with staff, fostering a positive work environment.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.

• 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.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• 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.
• Regularly reviewed performance metrics to identify opportunities for improvement and implemented changes accordingly which resulted in increased customer satisfaction rates.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction.
• Implemented health and safety protocols to ensure compliance with local regulations, conducting regular training sessions for all staff.
• Maintained high standards of cleanliness and organization throughout dining area and front-of-house operations, ensuring welcoming environment.
• Enhanced customer loyalty by developing feedback system that allowed for real-time adjustments to service and menu offerings.
• Addressed and resolved guest complaints with empathy and professionalism, turning potentially negative experiences into positive ones.

In charge of food cost, training cash scheduling, budget , sales , inventory, food safety, cleaning , development of employees to managers and speed of service and point of purchase marketingwindow stickers )