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Skills

  • Customer service excellence
  • Cost Control and Waste Reduction Initiatives
  • Client Retention Strategies
  • Floor Management During Peak Hours
  • Inventory Management and Stock Monitoring
  • Effective Communication and Interpersonal Skills
  • Team leadership and development
  • Cash handling and reconciliation
  • Food Safety and Health Compliance
  • Conflict resolution and complaint management

Work Experiences

  • Collaborated with marketing team on special promotions, resulting in a 23% increase in average diner spend during special events.
  • Boosted daily specials sales by 25%.
  • Conducted nightly cash audits and reconciled discrepancies, maintaining an average of 35% accuracy over 8 shifts.
  • Developed efficient scheduling strategies.
  • Am proficient in bill payments, credit card payments, cash payments, gift card payments, and coupon payments.
  • Contributed to a 25% increase in higher-ticket sales.
  • Achieved results within several months.
  • Contributed to a 48% increase in team cohesion.
  • Use upselling, sales techniques, and suggestive selling to sell items by their names.
  • Collaborated with chefs on portion control.

Summaries

  • Effectively handled high-traffic situations.
  • Efficient Waiter Key Holder Manager who excels at delivering exceptional event execution for parties of up to 15 guests, ensuring smooth operations and high client satisfaction.
  • Customer-centered Waiter Key Holder Manager.
  • Deep understanding of restaurant operations.
  • Committed restaurant professional with years of experience.
  • Consistently delivered stellar service.
  • Boosted profitability.
  • Detail-oriented professional.
  • Created a seamless dining experience for guests.
  • Accomplished Waiter Key Holder Manager.

Accomplishments

  • Managed opening procedures and closing checks that contributed to a 53% decrease in incidents related to cash handling errors.
  • Coordinated with kitchen staff to implement daily specials based on available ingredients, leading to a 57% increase in average ticket size.
  • Improved team time management for shift preparation by creating streamlined checklists and protocols, leading to smoother transitions during shift changes.
  • Initiated a server performance incentive program that improved upselling metrics by 46% within three months of rollout.
  • Partnered with the management team to redesign the floor layout for high-volume nights, ensuring smoother operations and a 48% reduction in service bottlenecks.
  • Reduced utility expenses by 11 annually by implementing energy-saving measures and optimizing operational workflows.
  • Regularly communicated with the culinary team to ensure proper timing and smooth food delivery, enhancing kitchen-to-table service by 16%
  • Developed succession planning processes for staff positions, promoting internal growth and resulting in a 82% reduction in hiring costs.
  • Key driver in relaunching the restaurant's social media presence, contributing to a 37% increase in patron engagement and reservations.
  • Implemented updated server checklists that improved overall service efficiency by 75% across peak hours.

Affiliations

  • Certified in ServSafe Food Handler and Alcohol Awareness programs, ensuring compliance with national food service safety standards.
  • Member of the Columbus Restaurant Association, contributing to dining industry standards and knowledge-sharing forums.
  • Engaged with the Customer Service Excellence Association to discuss improving guest retention and reducing customer complaints by 78%.
  • Enrolled in the Hospitality Management Certification Program sponsored by the metric, focused on advanced leadership training.
  • Completed 46% of Certified Hospitality Supervisor training offered by the American Hotel & Lodging Educational Institute.
  • Participated as a member of Toastmasters International, refining public speaking and communication skills relevant to restaurant management.
  • Maintained active membership in the American Culinary Federation (ACF), with access to continuous training on seasonal menu development.
  • Participant in the National Food Service Management Institute (NFSMI) workshops, integrating inventory and supply chain best practices.
  • Member of the Restaurant Customer Engagement Forum, learning techniques to track and analyze customer feedback for service improvement.
  • Engaged in roundtable discussions at the Food and Beverage Workforce Optimization Group on reducing turnover and streamlining onboarding processes.

Certifications

  • Customer Service Excellence Certification – system
  • Scheduling and Workforce Management Certification – category
  • Food Handler's Safety Training Certificate – Texas
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Educational Institute
  • Conflict Resolution in the Hospitality Industry Program – category
  • Inventory Management for Hospitality Professionals – initiative
  • Certified Operations Professional in Quick Service (COP-QS) – program
  • Basic First Aid & CPR Certification – system
  • Food Allergen Awareness Training – system
  • Managerial Leadership in Hospitality Certification – procedure

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