Yemi Amaral

My responsibilities as Bar Lead at Woods Chapel BBQ included Collaborating with management team on ways to improve efficiency of bar operations. Training 6 staff members to enhance customer service and increase profits. Assisting staff by serving food and beverages or bussing tables. Implemented cost-cutting measures in order to reduce expenses associated with operating the bar. Maintained knowledge of bar and menu options to prepare drinks and make food recommendations. Introduced new concepts and signature drinks, developed promotions and created customer engagement events to increase revenue. Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.

My fulfillments as an AGM at Your Pie Pizza included researching new wholesale food suppliers and negotiate prices, calculating future needs in kitchenware and equipment and place orders, as needed, managing and storing vendors' contracts and invoices, coordinating communication between front of the house and back of the house staff, preparing shift schedules, supervising kitchen and wait staff and providing assistance, as needed, arranging for new employees' proper onboarding (scheduling trainings and ordering uniforms), monitoring compliance with safety and hygiene regulations, gathering guests' feedback and recommending improvements to our menu and creating plans for implementation with supervision of business owner.

Managed operations for smooth functioning operation while maintaining a high standard of customer satisfaction, focused on continuous staff training and development to ensure policies and procedures are followed to restaurant standards, assisted with interviewing, hiring, training, and development of qualified employees, managed front of house staff including servers, hostesses and bartenders, managed back of house operations including food preparation and quality control, ensured quality and critical communication between the front and back of house, assisted with customer complaints and concerns achieving record customer satisfaction ratings and reviews, created employee schedule to ensure labor hours fall within a set goal and accommodating numerous employees, studied historical trends in restaurant sales to gauge future orders from vendor and reduce overspending and food waste.

Prepared a wide selection of mixed drinks and beverages for bar customers and restaurant guests, maintained a clean and organized bar area, recommended the restaurant's food menu to bar guests, demonstrated leadership skills through training new staff, kept the inventory well-stocked by anticipating demand based on seasonality and local events, forecasted sales in anticipation for inventory order.

Operated the frontline cash register, and offered exceptional customer service to guests and staff, maintained a clean work area, including equipment used for preparing food ingredients and drinks, operated deep fryers in the back of the house and juice, smoothie, and specialty coffee equipment in the front/café, maintained a clean and organized dining room for guests.