Jason espey

• Led team in achieving operational excellence through effective staff training and
development programs.
• Managed daily restaurant operations, ensuring adherence to quality standards and
customer satisfaction.
• Implemented cost control measures resulting in reduced food waste and improved
profit margins.
• Directed inventory management processes, optimizing supply chain efficiency and
product availability.
• Managed vendor relationships to negotiate pricing and improve supply chain
• effectiveness.
Effectively managed labor costs by monitoring productivity levels among staff
members and making strategic scheduling decisions.
• Addressed customer concerns promptly and professionally, turning potentially
negative experiences into positive outcomes.
• Met, greeted, and encouraged feedback from customers and used feedback to
implement positive changes within restaurant.
• Identified problems, conducted troubleshooting and sought repair or maintenance
support to keep restaurant equipment operational.

• Ensuring operations are running smoothly
• Hiring, training, and supervising restaurant employees
• Creating staff schedules and managing human resources
• Tracking and ordering food, supplies, and equipment
• Staying on top of industry trends and competitors
• Developing their people management and leadership skills
• Leading by example when it comes to customer service
• Having a firm grip on the business numbers and communicating them across the team
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Developed and maintained relationships with external vendors and suppliers.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Increased profit by streamlining operations.

• Managed team of 18 employees to maintain smooth-running operations of shop floor.
• Managed store inventory and stock levels to maintain availability of products.
• Coached employees and trained on methods for handling various aspects of sales,
complicated issues, and difficult customers.
• Oversaw employee performance, corrected problems, and increased efficiency to
maintain productivity targets.
• Setting up the dining room and arranging/laying tables
• Welcoming/greeting customers
• Handling reservations and table allocations
• Coordinating dining room service
• Ensuring immaculate customer service
• Coordinating the activities of dining room staff
• Working with the chef and vendors on menu and wine list creation
•
regulations, health codes, license requirements and top service standards.
Directed both FOH and BOH employees through daily tasks and monitored
performance throughout day.
• Developed and implemented standard operating procedures to maintain smooth
operations.
• Monitored food inventory and supplies to prevent waste.