MANAGER
Blue pig Cafe'
Total years of experience :10 years, 0 Months
Serve Traditional American Breakfast& lunch with full bar operation/ coffee, with capacity of 100 people.
• Supervise & coordinate daily front of house F&B operations.Maintain high standards of spirits & wines, food service, health & safety regulations to deliver best service to clients at all times.
• Train waiters, baristas, and bartenders on running a busy breakfast restaurant while maintaining efficiency.
• Coach staff to follow the restaurant standard procedures in preparing drinks, prioritizing tasks, POS usage, safety precautions, proper equipment handling, emphasizing on following health codes and formal legal obligations.
• Maintain accurate communication with the back of restaurant staff to accommodate efficiency.
• Handle inventory and vendor relations to ensure timely and cost efficient purchasing of food, beverage, and liquor.
Support annual $3 M operations, responsible for planning operations onside and offside campus.
• Assist in management planning of events ranging in size from 25 to 2000 people.
• Prepare daily correspondence work sheet for cater director and executive chef.
• Manage service team of about 20 cater assistance employees and occasionally temp employees.
• Supervise all aspects of catering events, including but not limited: to rental equipment coordination, event set-up, food preparation, event service, and break down.
• Maintain accurate filling system through in-house Management tools for all catering events contracts.
Family owned lounge, known for its local atmosphere; I started as a bartender then promoted to be the manager.
• Primarily accountable for bookkeeping, cash flow, financial record, bank deposits, and payouts.
• Accountable for scheduling, coaching, coordinating workload and payroll for 20 fellow employees.
• Host special events that are relevant to bar patrons and local business to show support & commitment to the area.
• Liaison with beverage distributors to run promotions, order supplies while sourcing competitive products.
• Promote staff on following: health codes, proper cash handling, house rules and maintaining consistency and professionalism.
Traditional Greek cuisine with 2 full bars, life music, with capacity of 500 people, busy on weekends
• Excellent knowledge in mixing, garnishing and serving drinks in high volume environment.
• Maintain productive relationships with customers and enhance clientele using referral base.
• Generate bills according to orders and operate POS for bill collection.
• Ensure all cash, open taps, float and till procedures are carried out according to bar procedures.
• Assist customers with order decisions while up selling latest specials and beverages.