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Skills

  • Customer experience enhancement
  • Training program development
  • Team management
  • Customer retention strategies
  • Cross-training Implementation
  • Communications
  • Team Leadership
  • Organization
  • Customer service
  • Cash handling and reconciliation

Work Experiences

  • Achieved exceptional customer experience.
  • Informed 11 category of employees about menu changes and procedures.
  • Collaborated with the marketing team.
  • Achieved a 18% pass rate on external health audits.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Coordinated special events and handled large group reservations seamlessly, increasing catering revenue by $7 annually.
  • Identified operational flaws and took corrective action to address system and standard concerns while also facilitating system.
  • Collaborated with the marketing team to promote new menu items, resulting in a 57% improvement in daily sales.
  • Achieved 43% accuracy.
  • Analyzed and adjusted menu offerings to improve demand, resulting in a 9% higher turnover of high-margin items.

Summaries

  • Achieved 25% growth in revenue within 4 months.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Restaurant Shift Lead with 9 years of successful vendor management and cross-functional collaboration experience.
  • Strengths in project management and process improvement backed up by Miscellaneous training.
  • Committed to improving customer experiences while lowering costs overall.
  • Boosted multi-disciplinary skills.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Achieved 62% reduction in food waste.
  • Consistently drove sales growth.

Accomplishments

  • Trained team members on conflict resolution techniques, resulting in 70% fewer customer complaints over 10 weeks.
  • Contributed to restaurant profitability by reducing food waste by 73% through enhanced inventory management and portion control.
  • Piloted a customer loyalty program that boosted repeat customer visits by 17%, expanding local visibility.
  • Handled daily cash deposits and reconciliations, reducing inconsistencies by 53% through strict adherence to best practices.
  • Implemented upselling strategies for staff, contributing to a 42% increase in overall revenue and drink sales.
  • Created and managed detailed shift handoff guidelines, resulting in smoother transitions and a 16% decrease in shift discrepancies.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Resolved product issue through consumer testing.
  • Devised cost-saving initiatives for food and supply orders, leading to a 79% reduction in overall operational expenses.
  • Mentored employees in effective time management strategies, resulting in a 58% improvement in punctuality across all shifts.

Affiliations

  • Women’s Foodservice Forum – Member
  • Event Scheduling Professionals (ESP) Network – Member
  • Foodservice Professionals of America – Member and Attendee of 2017 Annual Conference
  • American Medical Informatics Association
  • National Association of Social Workers
  • Lions Club
  • Phoenix Hospitality Network – Committee Lead
  • Society of Women Engineers
  • American Culinary Federation (ACF) Member
  • Hospitality Financial and Technology Professionals (HFTP) – Technology Focus Group

Certifications

  • Cisco Certified Network Associate (CCNA)
  • Hospitality Leadership Certificate from Ironclad Systems
  • Workplace Safety Certification from standard
  • Leadership and Coaching Fundamentals from Cedar Works
  • Google Certified Professional Cloud Architect
  • ServSafe
  • SHRM Certified Professional (SHRM-CP)
  • Certified Specialist of Wine (CSW)
  • Apple Certified Associate (ACA)
  • Intermediate Food Hygiene from Northwind

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