Tywon Lee

**** **** ***** ****, *****,

Bronx NY 631-***-****

ado6xy@r.postjobfree.com

Professional Summary

Hardworking, reliable and conscientious Manager well-versed in guiding operations and motivating team members by defining and communicating clear vision and strategy to convey expectations. Holds team members accountable to drive results and remove barriers and obstacles. Cultivates continuous process improvement and demonstrates flexible leadership style to foster team member engagement

Skills

●Training and development

●Customer relationship-building

●Control inventory costs

●Profit and loss

●Budgeting and cost control

●Team building and leadership

Experience

Operations Manager Nov 2017 Nov 2019

Bowlero Woodside, NY

●Used forecasting data to prepare daily work assignments, delegate tasks, and expertly meet business demands.

●Led by example as role model for company core values and company culture.

●Acquired talent by proactively recruiting, interviewing, and hiring staff that will embody the company's customer service-oriented values.

●Trained and mentored Associates to achieve maximum team quality and efficiency.

●Inspected cleanliness of store and operations to maintain compliance with food safety and sanitation regulations.

●Oversaw the management and growth of the center's Beverage program; provided ongoing training and supervision of the center's daily F&B operations to ensure corporate initiatives and standards are executed consistently.

●Inspected received food items to verify quality, quantity, and freshness of goods received.

●Implemented and enforced standard operating procedures, and inventory control guidelines . Which resulted in increased employee motivation, guest satisfaction, while decreasing Food, Beverage and supply Costs

●Received goods from suppliers and vendors, rotated products, and maintained safe storage practices to avoid spoilage.

Beverage Manager Sep 2016 Nov 2017

Friday's Riverhead, NY

●Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, and upholding standards, product quality and cleanliness of the entire restaurant.

●Oversee the financial aspect of bar department including purchasing, payment of invoices, beverage cost, waste, and inventory

●Led and Coordinated cocktail menu rollouts and training, selected premium spirits for bar promotions, and monitored emerging beer and wine offerings to bring in new and trendy products.

●Addressed and resolved complaints regarding beverage quality, guest service, or facility cleanliness.

●Monitored and enforced adherence to all regulatory requirements, such as OSHA and ABC guidelines.

●Demonstrates responsibility for purchasing, receiving, and storing beverage products, inspection of local suppliers, use of correct products and proper par levels to minimize beverage waste and optimize total beverage cost, keep existing and create new vendor relationships for liquor supplies, beer, and wine vendor

Service Manager Mar 2015 Aug 2016

Dos Caminos Manhattan, NY

●Opening/closing of the restaurant

●Cash management/Bank drops/Change requests

●Scheduling of servers and host team

●Hiring/training/firing of employees

●Ensuring staffing levels are appropriate for peak times

●Making sure all steps of service are followed by all Front of house employees

●Managing the inventory and ordering for food and beverage supplies, equipment

●Ensure employees comply with health and food safety standards and regulations.

●investigate and resolve complaints regarding food quality or service

Server / Head Certified Trainer Jul 2014 May 2015

Joe's Crab Shack Deer Park, NY

●Greeted guests promptly, shared daily specials, and collected drink orders to offer superior service.

●Suggested menu choices such as daily specials and appetizers to increase sales and meet upsell targets.

●Helping General Manager with orientation of new Front-of-House Team members

●Assigning new team members with their trainer and setting up training schedules

●Observing new trainees progress from start to finish, and coaching when necessary also Trained new servers in restaurant procedures and customer service standards.

Education

Culinary arts and restaurant Management Jan 2010

Suffolk County Community College Riverhead, NY

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