- Carefully interviewed, selected, trained and supervised staff.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes.
- Interacted positively with customers whilst promoting hotel facilities and services.
- Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
- Correctly calculated inventory and ordered appropriate supplies.
-Strategically developed effective marketing plans to increase sales and profits while managing costs.
-Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
-Prepared for and executed new menu implementations. Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Maintained a safe working and guest environment to reduce the risk of injury and accidents.
-Effectively managed payroll and timekeeping, including completion of the proper paperwork for new recruits and leavers.
-Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties. -Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
-Spoke with customers to ensure satisfaction with food and service Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
-Trained kitchen staff on proper use of equipment, food handling, and portion sizing.
-Took food orders and relayed orders to kitchens or serving counters Assisted diners with obtaining food from buffet/serving table as needed.
-Communicated with other kitchen team members to ensure food was prepared on time and correctly Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
-Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
-Verified that prepared food met all standards for quality and quantity. Consistently provided friendly guest service and heartfelt hospitality.
-Handled currency and credit transactions quickly and accurately. Strictly followed all cash, security, inventory and employment policies and procedures.
- Maintained clean and safe environment, including in the kitchen, bathrooms, building exterior, car park, bin area and pavement.
-Reported to all shifts wearing a neat, clean and unwrinkled uniform.
- Reported to each shift on time and ready to work. Performed all position responsibilities accurately and in a timely manner.
-Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
-Priced merchandise, stocked shelves and took inventory of supplies.
-Completed all point of sale opening and closing procedures, including counting the contents of the cash register.
-Educated customers about the brand to incite excitement about the company's mission and values. Resolved all customer complaints in a professional manner whilst prioritizing customer satisfaction.
-Worked with the management team to implement the proper division of responsibilities. Improved customer service ratings
- Company industry:
- Catering, Food Service, & Restaurant
- Job role:
-
Management
