Zari Bigelow

I was offered this position right after COVID, I had to staff as a new restaurant, and reach out to community to announce our new opening. Working in a scratch kitchen alongside a chef, has given me a new perspective on guest experience. Being inside a large hotel is teaching me to partner with another hospitality driven establishment, helping each other to grow. I also Delivered exceptional client experiences through hands-on leadership of my managers. As a general manager controlled inventory levels and conducted corrective action planning to minimize long-term costs. I also Recruited, interviewed and hired qualified staff for open positions. Trained employees on duties, policies and procedures and guided management and supervisory staff to promote smooth operations.

• Cross trained employees on additional job positions to maintain coverage of roles.
• Greeted and encouraged feedback from customers to implement in-store operational changes.
• Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
• Collaborated with staff to maximize customer satisfaction and streamline procedures.
• Maintained adequate staffing to meet objectives of programs and services within budget.

I was a part of the opening crew. I designed the bar lay out, developed signature drinks, wrote training material for bartenders, and help with menu selection. Bread and Butter was featured in Discover Oklahoma for it's made from scratch items and specialty drinks. As a general manager

I built and maintained loyal, long-term customer relationships through effective account management. Some are still visiting me as my guests at my new restaurant. I also:

• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Supervised employees through planning, assignments and direction.
• Administered employee coaching through verbal and written warnings.
• Created schedules and monitored payroll to remain within budget.
• Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
• Tracked monthly sales to generate reports for business development planning.

I am proud to say that during my years as a manager at Red Lobster, our restaurant was awarded Diamond Club status, 4 years in a row. I was also assigned the following tasks:

• Recruited and hired qualified candidates to fill open positions.
• Greeted and encouraged feedback from customers to implement in-store operational changes.
• Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
• Developed lucrative marketing plans to maximize profits.
• Applied continuous improvement program in daily activities to boost productivity, improve quality and reduce costs.
• Maintained adequate staffing to meet objectives of programs and services within budget.