William Luck

• Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
• Limited portion sizes and used garnishes to control food costs.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.

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• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Motivated staff to perform at peak efficiency and quality.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.