Andrei Bodrug

Oversee daily front- and back-of-house operations
Ensure compliance with all health, safety, and sanitation
regulations.
Create and analyze reports on sales, costs, and profitability.
Recruit, hire, train, and schedule restaurant staff
Evaluate employee performance and provide feedback
Ensure a high-quality dining experience for customers
Handle customer complaints and resolve issues professionally
Manage budgets, control costs, and work to increase profitability.
Track payroll and process timesheets.

Maintaining high quality - service food and drinks by monitoring
the operations, preparations, and quality of the products, sanitation
protocols.
Time management - scheduling staff shifts, scheduling inventories,
scheduling operations meetings.
Events planning - run and schedule private parties, concerts,
promotional events.
Marketing strategies - understanding and promote the products
by following engineering menu, develop promotions, implement
seasonal menus.
Managing budgets - controlling cost, controlling wastage, assist on
making P&L.
Customer service - solving issues or complaints, providing
recommendations, maintaining a friendly and welcoming
environment.
Staff training - service and cleaning maintenance, food trainings,
allergens, beverage trainings, understanding the roles and
responsibilities.

Guest service - Greet the guests and provide friendly guest
experience and satisfaction.
Knowledge and skills development - attend the training sessions,
write and provide trainings for staff.
Cost controlling - Records of inventories, records of wastages,
products requisitions, inventory of equipment, tools and supplies.
Daily operations- scheduling daily responsibilities for each bar
member and individual shift.
Quality control - Maintain the sanitation protocols by the
standards, follow the recipes by using different techniques for each
individual product.
Cleaning - Schedule the cleaning calendar for each area which is
controlled by the bar (bar display, fridges, bar dispenses, storage).

Guest service greet and serve the guest, suggesting and upselling.
Table maintenance - Serve the drinks and food on time, clean and
change the plates, silverware between the courses.
Cash out - Collect payments and close the checks on time, hand
over to supervisors my payments in the end of the shifts.
Side duties - Follow daily side duties by the checklist, in pre
opening, during and closing operation.