Role & Tasks:
Supervised billing of resident food charges.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
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.
Led and directed team members on effective methods, operations and procedures.
Prepared for and executed new menu implementations.
Oversaw front of house and back 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.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Skillfully interacted with external vendors to obtain the best quality in pricing and products.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
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.