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Skills

  • Local Ingredient Sourcing
  • Natural foods specialist
  • Reservation management
  • Relationship development
  • Budgeting and financial forecasting
  • CCTV
  • Sales forecasting
  • Invoice generation
  • MS Office
  • Cash flow management

Work Experiences

  • Achieved a 83% improvement in online customer reviews.
  • Used Jira to create long-term schedules for 15 daily shifts and 9 employees.
  • Boosted morale across all departments.
  • Worked with Bistro Manager to train 8 employees on new menu items and procedures.
  • Boosted afternoon sales within the first 17 months.
  • Handled daily cash and card transactions worth $8 with accuracy and efficiency.
  • Achieved a 19% boost in afternoon sales.
  • Checked the temperature levels in the freezer and refrigerator to ensure proper functionality prior to each shift.
  • Conducted targeted clientele outreach.
  • Achieved a 15% increase in beverage sales by introducing seasonal and specialty drink offerings based on customer preferences.

Summaries

  • High-energy culinary professional with exceptional planning and leadership skills.
  • Accomplished Bistro Manager with expertise in conflict resolution and fostering a collaborative team culture. Led initiatives that reduced employee turnover by 46% and improved overall team performance.
  • Dedicated to enhancing team performance while maintaining high standards of taste and presentation.
  • Accomplished Bistro Manager.
  • With extensive knowledge of Salesforce, I've been trained in system management.
  • Motivating leader who has built and managed initiative teams in the past.
  • Communicative and team-oriented, with Asana expertise.
  • Dedicated and creative leader ready to improve program business and increase sales.
  • Accomplished Bistro Manager known for cutting food waste by 46% through enhanced inventory management processes. Adept at forging vendor relationships and maintaining top-tier health and safety standards.
  • Results-oriented Miscellaneous professional with cross-functional collaboration, budget management, and strategic planning strengths.

Accomplishments

  • Led a bistro renovation project that expanded seating and improved aesthetic appeal, resulting in a 70% increase in favorable customer reviews.
  • Improved front-of-house team response times during high-traffic events by reducing processing times for table assignments and POS transactions by 54%.
  • Implemented employee performance evaluations that increased staff retention rates by 25% year-over-year.
  • Designed and executed effective marketing strategies, resulting in a 68% increase in foot traffic and new customer acquisition.
  • Utilized customer feedback analysis to improve service delivery, leading to a 59% improvement in repeat customer business.
  • Directed special event planning and coordination, generating 67% additional revenue on peak weekends and holidays.
  • Introduced staff incentive programs tied to KPIs, boosting team performance and driving a 82% increase in daily revenue.
  • Successfully maintained a customer satisfaction rate of above 25% across 12 online review platforms with effective communication and service recovery strategies.
  • Led a kitchen and front-of-house team of 4 employees, ensuring smooth daily operations and exceptional guest service.
  • Collaborated with vendors to negotiate better contracts, reducing food costs by 34% annually.

Affiliations

  • Member of the Restaurant Managers Association International, receiving valuable resources for better performance metric development initiatives.
  • Certification in Advanced Customer Service Techniques, enhancing guest satisfaction and contributing to ROI goals.
  • Participant in Bureau of Labor Statistics training on accurate labor and sales forecasting for better decision-making in busy restaurant operations.
  • Active member in Women Chefs and Restaurateurs (WCR), promoting gender diversity and advancement in the hospitality industry.
  • Participant in the local Chamber of Commerce, promoting bistro’s involvement in community events and driving local sourcing initiatives.
  • Active involvement in the Culinary Institute of America Alumni Network, receiving mentorship and access to tools for leadership in a bistro setting.
  • Member of the Hospitality Financial and Technology Professionals (HFTP), focusing on optimization of payroll software and reservation systems.
  • Graduate of the Professional Manager of Food and Beverage Services Program, certified through category.
  • Member of Slow Food USA, advocating for sustainable sourcing and fresh local ingredients in day-to-day operations.
  • Member of the International Foodservice Sustainability Symposium, promoting eco-friendly practices such as local sourcing initiatives.

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • ServSafe Manager Certification by Lakeside Partners
  • Hospitality and Tourism Management Professional Certification (HTMP) from American Hotel & Lodging Educational Institute (AHLEI)
  • Certified Public Accountant (CPA)
  • Employee Learning & Development Specialist (Food and Beverage Sector) by Meridian
  • Food Protection Manager Certification by National Registry of Food Safety Professionals (NRFSP)
  • WSET Level 2 Award in Wines & Spirits from Wine & Spirit Education Trust (WSET)
  • ServSafe
  • Online Customer Relations Certification by Harbor & Co.
  • First Aid/CPR

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