restaurant general manager
Laluce
Total des années d'expérience :7 years, 10 Mois
Increased profit margins of international restaurants through careful application of cost monitoring.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Purchased adequate quantities of food, beverages, equipment and supplies.
Analyzed, reviewed and revised P&L reports to improve decision-making.
Designed strategy and action plans with aggressive timelines for implementation.
Identified team weak points and implemented corrective actions to resolve concerns.
Actively participated in ongoing customer service programs.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Carefully interviewed, selected, trained and supervised staff.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Prepared for and executed new menu implementations.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Led and directed team members on effective methods, operations and procedures.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Correctly calculated inventory and ordered appropriate supplies.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
Recruited and hired employees offering talent, charisma and experience to restaurant team.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Supervised all areas of restaurant to keep it clean and well-maintained.
Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
Immediately resolved issues with patrons by employing careful listening and communication skills.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
Organized implementation of new banners, displays and menus.
Coordinated promotion of special menu items, motivating wait staff to increase sale of new specials and bundles.
Rapidly identified and diplomatically addressed customer complaints to achieve high levels of satisfaction and loyalty.
Greeted and interacted positively with customers, promoting specials and providing information on key product offerings.
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