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Skills

  • Staff Training Program Development
  • Multilingual customer support (French)
  • POS System Summit Group Proficiency
  • Cost reduction and budget optimization
  • Health and safety compliance
  • Adherence to health inspection standards
  • Community Partnerships and Event Promotions
  • Turnover reduction strategies
  • Customer Loyalty Program Implementation
  • Vendor relationship management

Work Experiences

  • Conducted communication skills training for staff.
  • Achieved a 49% increase in revenue.
  • Addressed staff concerns through regular feedback.
  • Achieved a 72% drop in escalated incidents.
  • Coordinated with contractors.
  • Achieved adherence to health and safety protocols.
  • Collaborated with the head chef to adjust portion control and pricing strategies, increasing profit margins by 39%.
  • Developed and implemented staff training programs that resulted in a 27% reduction in customer service complaints over 18 months.
  • Achieved a 65% boost in customer satisfaction.
  • Achieved 69% improvement in employee retention.

Summaries

  • Adept at maintaining optimal inventory levels.
  • Analytical Restaurant Assistant Manager with a strong focus on data analysis, leading to a 54% increase in sales through targeted menu optimizations. Skilled in identifying opportunities to boost customer satisfaction and sales.
  • Cut expenses by $11 annually.
  • Customer-focused Restaurant Assistant Manager.
  • Developed employee development programs.
  • Contributed to a 64% increase in employee satisfaction.
  • Customer-centric Restaurant Assistant Manager.
  • Demonstrated expertise in health and safety compliance.
  • Achieved a 61% reduction in customer complaints.
  • Adept at implementing revenue growth strategies.

Accomplishments

  • Improved operational procedures through end-of-shift reporting enhancements, reducing discrepancies by 85% and streamlining handoff between shifts.
  • Maintained a working relationship with local vendors to negotiate discounts, yielding cost reductions of 22% over three years.
  • Revised menu items based on market trends and customer feedback, leading to a 57% increase in new dish sales.
  • Analyzed weekly profit and loss reports, identifying opportunities for reducing variable expenses by 10 per month.
  • Negotiated better contract terms with cleaning and maintenance service providers, saving the business $7 annually.
  • Improved overall guest experience by initiating a mystery diner program, which increased customer feedback collection by 66%, enhancing service training insights.
  • Successfully implemented a table management system, ensuring higher efficiency during rush hours and reducing wait time by 23%.
  • Led sustainability efforts by transitioning to energy-efficient appliances, cutting power consumption by 85% annually.
  • Collaborated closely with the Executive Chef to design and price seasonal menus, resulting in a 36% profit margin improvement.
  • Collaborated with suppliers to optimize order schedules, cutting food costs by $12 annually and reducing storage-related waste by 51%.

Affiliations

  • Member, Certified Hospitality Supervisor (CHS) Certification from American Hotel & Lodging Educational Institute 2022: Validated management and operational decision-making skills.
  • Member, National Restaurant Association (NRA) since 2022: Actively participate in industry events and leverage membership resources for aligning with best business practices.
  • Member, American Culinary Federation (ACF), 2016: Engage with chefs and culinary educators to enhance skills in kitchen operations and staff development.
  • Alumni, Restaurant Management & Leadership Program, process, 2018: Attended courses aimed at developing critical leadership skills in restaurant management.
  • Participant, Restaurant Sustainability Initiative by Summit Group, 2016: Engaged in workshops on reducing food waste, conserving energy, and promoting sustainable restaurant practices.
  • Certified Sommelier, Court of Master Sommeliers, 2020: Provide expert wine selection and service to enrich customers' overall dining experience.
  • Alumni, Professional Restaurant Manager Certification Program, Ironclad Systems, 2017: Completed a concentrated study on restaurant operations, leadership, and financial sustainability.
  • Member, National Association of Catering Executives (NACE), Since 2020: Access to resources and networking opportunities to better cater and host special events at the restaurant.
  • Member, Retail Bakers of America (RBA) – since 2024: Collaborated on research initiatives and guided adaptation of relevant techniques for a pastry-heavy menu.
  • Certified Restaurant Executive (CRE) Program, achieved 2021: Demonstrated high-level proficiency in restaurant management principles, including revenue forecasting and cost control.

Certifications

  • Certified Restaurant Manager - system
  • OSHA General Industry Safety and Health Certification - process
  • HACCP Certification (Hazard Analysis Critical Control Point) - Harbor & Co.
  • Allergen Awareness Certified - method
  • Certified Food Protection Manager (CFPM) - standard
  • First Aid and CPR Certification - process
  • Food Service Management Professional (FMP) - method
  • Certified Hospitality Supervisor (CHS) - procedure
  • Upselling and Cross-Selling Strategy Certification - program
  • Certified Hospitality and Tourism Management Professional (CHTMP) - category

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