كيفن Lupere

- Supervise daily front-of-house operations including order taking, dispatching, and customer
service to ensure a seamless guest experience.
- Monitor food quality and coordinate batch and single-order preparation with minimal waste,
contributing to food cost control targets.
- Enforce food safety and sanitation standards, reducing the risk of foodborne illness through
consistent hygiene protocols.
- Manage accurate cash handling and POS transactions, including receiving payments and
issuing change with full accountability.
- Track and report inventory levels, flagging low-stock items proactively to maintain
uninterrupted service.
- Complete opening, closing, and side-work checklists daily to uphold restaurant cleanliness and
operational readiness.
- Support the restaurant supervisor and management team by taking on additional operational
responsibilities as assigned.

- Led daily restaurant operations across all shifts, driving measurable improvements in guest
satisfaction, team performance, and profitability.
- Developed and implemented the restaurants operations manual, streamlining SOPs and
improving overall service consistency.
- Coached and mentored front-line team members on upselling techniques and guest preference
identification, supporting consistent sales growth.
- Compiled and analyzed daily, weekly, monthly, and quarterly performance reports, presenting
findings to management to inform decision-making.
- Reinforced food safety standards and ensured audit readiness through ongoing staff training
and internal compliance checks.
- Monitored individual and team sales targets, providing one-on-one coaching to
underperforming staff members to close performance gaps.
- Reduced operating costs through targeted waste reduction initiatives and resource
optimization strategies.

- Prepared single and batch food orders using standardized recipes, maintaining quality
consistency and minimizing food waste to support cost control.
- Upheld strict food safety and sanitation practices, reducing foodborne illness risk and passing
all internal hygiene assessments.
- Monitored kitchen inventory levels and reported low stock items to the supervisor for timely
replenishment.
- Completed daily side work and closing duties to maintain a clean, organized, and compliant
kitchen environment.