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Skills

  • Food plating and presentation
  • Health and safety compliance
  • Team Leadership
  • Inventory controls
  • Event coordination and group booking management
  • High-volume service management
  • Inventory management and ordering
  • Food production management
  • Operational improvement
  • Team management

Work Experiences

  • Implemented a program program and effectively managed employee errors, resulting in a 18% reduction in overall waste.
  • Accomplished growth in several months.
  • Boosted repeat customers by 47%.
  • Achieved a consistent 68% satisfaction rate.
  • Assigned staff roles based on strengths identified through evaluations, improving team cohesion and reducing service bottlenecks.
  • Boosted private event revenue by $17 annually.
  • Analyzed guest feedback data.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Achieved 81% of upsell targets.
  • Coordinated large group bookings and events.

Summaries

  • Analytical Front of House Leader with substantial experience in revenue forecasting and reporting, consistently exceeding financial targets by leveraging a data-driven approach.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Achieved a 25% enhancement in guest service.
  • Strengths in workflow optimization and process improvement backed up by Miscellaneous training.
  • Aligned ambiance with guest preferences and trends.
  • Adept at managing complex customer relations issues.
  • Experienced Front of House Leader with a track record of building and motivating strong restaurant teams to assist 14 customers on a daily basis.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Front of House Leader is a multi-talented Front of House Leader who is consistently rewarded for planning and operational improvements.
  • Built strong vendor relationships.

Accomplishments

  • Conducted surprise hygiene inspections to maintain compliance with health regulations, reducing critical infractions during health inspections by 66% over two years.
  • Monitored cleanliness standards and ensured compliance with Phoenix health and safety guidelines, resulting in Excellence Award after evaluation.
  • Managed daily reservations system, achieving 62% increase in repeat bookings due to excellent customer service and effective table management.
  • Coordinated monthly staff performance reviews to develop talent internally, resulting in promotion of 12 staff members within the past year.
  • Led a team of 3 front-of-house staff in implementing a new seating strategy, increasing table turnover by 57% during busy periods.
  • Redesigned the floor plan based on operational needs to enhance service flow, resulting in a faster turnaround time per table by 73%.
  • Created a workflow between front and back-of-house, improving overall food service efficiency during peak operating hours by 79%, reducing wait times by 52% minutes.
  • Implemented a guest follow-up system that improved retention of first-time diners by 25% through personalized outreach.
  • Developed and applied wait time reduction strategies that decreased average wait times during peak hours by 37%, enhancing overall guest satisfaction.
  • Oversaw front-of-house team performance evaluations, ensuring all team members met or exceeded service standards, contributing to an increase in customer satisfaction scores by 79%.

Affiliations

  • Society of Human Resource Management
  • International Food and Beverage Management Association (IFBMA)
  • Dining Room Service Excellence Award Recipient, Brightline
  • American Hotel & Lodging Educational Institute (AHLEI) Certification
  • National Restaurant Association (NRA) Member
  • Professional Management Training and Development Program
  • Association for Computing Machinery
  • Sanitation and Environmental Health Training Certification
  • Hospitality Financial and Technology Professionals (HFTP)
  • Revenue Management and Operations Metrics Training

Certifications

  • Certified Public Accountant (CPA)
  • Certified Restaurant Manager (CRM) - National Restaurant Association
  • Food and Beverage Management Certificate - Cornell University
  • CompTIA Network+
  • Salesforce
  • Certified Hospitality Revenue Analyst (CHRA) - Beacon Labs
  • Certified Professional in Catering and Events (CPCE) – system
  • Restaurant Revenue Optimization Certificate - Vantage
  • CompTIA A+ Technician
  • Alcohol Server Permit Training - Texas

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