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Skills

  • Wine and liquor expertise
  • Wine pairings
  • Excellent customer service
  • Inventory controls
  • Food and beverage pairing
  • Inventory control
  • Multi-Task Management
  • Menu knowledge
  • Performance evaluation
  • Prompt table clearance

Work Experiences

  • Ensured a safe and secure working environment by initiative.
  • All front-of-house certifications and re-certifications were managed by me.
  • Identified items in stock for first use to reduce waste and profit loss.
  • Implemented server-side work chart rotation to promote solidarity and a high standard of cleanliness.
  • Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
  • Kept up to date on current product locations.
  • Kept the tables clean by clearing dirty dishes, wiping down surfaces, and refreshing glasses.
  • Investigated the costs and retail strategy of competitors.
  • Washed silverware, dishes, cooking utensils, equipment, and displays for buffets, restaurants, and banquets.
  • Followed safe working practices, food safety regulations, and company policies.

Summaries

  • Front of House Manager with 3 years of successful quality assurance and stakeholder engagement experience.
  • Detail-oriented and courteous individual dedicated to developing customer loyalty strategies.
  • Physically fit and energised, with a flexible schedule and a flexible mindset.
  • Have an energetic personality and a strong work ethic as Front of House Manager.
  • Versatile
  • Experienced Front of House Manager with success in driving innovation and early adoption of emerging technologies and platforms.
  • Talented chef with 6 years of experience preparing and serving a wide range of foods.
  • An aspiring food service professional and culinary arts student looking for work in a posh fine-dining establishment.
  • Service-driven
  • Pragmatic

Accomplishments

  • Executed loyalty program campaigns, increasing repeat business by 55% over a three years.
  • Implemented a new inventory control system that reduced food wastage by 46%, saving the company $13 annually.
  • Consistently held the position of best performing store in the region.
  • Created a daily report process that improved cash reconciliation for 15 POS terminals within three years.
  • Worked closely with suppliers to secure a 63% discount on bulk orders, decreasing food costs without compromising quality.
  • Implemented performance metric dashboards, enabling real-time monitoring that helped reduce wait times by an average of 13 minutes per table.
  • Collaborated with team of 16 in the development of system.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Oversaw large-scale event catering coordination, serving over 12 guests while achieving 32% guest satisfaction.
  • Streamlined vendor management, resulting in metric.

Affiliations

  • Certified Hospitality Supervisor (CHS) - PMP
  • Canadian Food & Wine Institute (CFWI) – Alumni or Professional Partner
  • Meeting Professionals International (MPI) – Hospitality Operations segment
  • Local Chamber of Commerce – Hospitality and Culinary Focus Group
  • National Association of Social Workers
  • Association of Information Technology Professionals
  • Lions Club
  • American Marketing Association
  • Front-of-House Leadership Institute Professional Development Program
  • American Culinary Federation (ACF) – Front of House professional category

Certifications

  • Conflict Resolution and Mediation Certificate by method
  • SHRM Senior Certified Professional (SHRM-SCP)
  • First Aid/CPR Certified
  • First-Time Manager Certification by Dale Carnegie
  • CompTIA A+ Technician
  • American Culinary Federation (ACF): Six Sigma
  • SafeServ certification: Food Handling
  • Basic Food Hygiene Training by metric
  • CompTIA Security+
  • Certified Foodservice Management Professional (FMP) by the National Restaurant Association

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