Customer Service Restaurant Manager
Resume:
Irvington, NJ *****
*************@*****.***
EDUCATION AND
TRAINING
Associate of Arts
Restaurant And Culinary
Management
Le Cordon Blue, Orlando, FL
April 2004
High School Diploma
Oneida High School, Oneida NY
July 1988
SUMMARY
Innovative Restaurant Manager with more than 30 years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments. Never sacrifices quality, safety or cost control measures vital to sustainable business operations. Experienced Restaurant Manager successful at overseeing high-volume,
$75000 dollar restaurant. Versed in planning daily operations. Skilled at successfully overseeing staffing and inventory management. SKILLS
EXPERIENCE
RESTAURANT MANAGER
Boston Market North Arlington, NJ October 2017 - Current DAWNMARIE WALKER
• Restaurant operations
management
• Customer service best practices
• Customer-oriented
• Menu development
• Staff development talent
• Honed marketing skills
• Hiring and training
• Brand standards promotion
• Stable work history
• Culinary arts education
• Supervisory skills
• Employee recruitment expertise
• Influencing and persuasive
• Organization and prioritization
• Labor and food cost control
• Adaptable
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Optimized profits by controlling food, beverage and labor costs.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Managed accounts payable, accounts receivable and payroll.
• Updated computer systems with new pricing and daily food specials.
• Created detailed reports on weekly and monthly revenues and expenses.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Directed and coordinated restaurant activities to obtain optimum DW
RESTAURANT MANAGER
Smashburger Morris Plains, NJ July 2010 - October 2017 customer service and strong employee development.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Oversaw training of supervisors to develop leadership and customer service skills.
• Performed opening and closing procedures each day.
• Delegated work to staff, setting priorities and goals.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Resolved problems or concerns to satisfaction of involved parties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Coached staff on strategies to enhance performance and improve customer relations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Trained new employees to perform duties.
• Explained goals and expectations required of trainees.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Managed accounts payable, accounts receivable and payroll.
• Updated computer systems with new pricing and daily food specials.
• Created detailed reports on weekly and monthly revenues and expenses.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees. RESTAURANT MANAGER
KFC Restaurant Irvington, NJ March 2000 - June 2010
• Oversaw training of supervisors to develop leadership and customer service skills.
• Performed opening and closing procedures each day.
• Managed daily operations and processes for reservations, budgeting and forecasting.
• Delegated work to staff, setting priorities and goals.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Resolved problems or concerns to satisfaction of involved parties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Coached staff on strategies to enhance performance and improve customer relations.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Optimized profits by controlling food, beverage and labor costs.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Managed accounts payable, accounts receivable and payroll.
• Updated computer systems with new pricing and daily food specials.
• Created detailed reports on weekly and monthly revenues and expenses.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Oversaw training of supervisors to develop leadership and customer service skills.
• Performed opening and closing procedures each day. RESTAURANT MANAGER
Wendys Restaurant Union City, NJ April 1994 - August 2000
• Managed daily operations and processes for reservations, budgeting and forecasting.
• Delegated work to staff, setting priorities and goals.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Resolved problems or concerns to satisfaction of involved parties.
• Oversaw food preparation, production and presentation according to quality standards.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Coached staff on strategies to enhance performance and improve customer relations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Inspected dining and serving areas for cleanliness and proper setup.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Optimized profits by controlling food, beverage and labor costs.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Managed accounts payable, accounts receivable and payroll.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Oversaw training of supervisors to develop leadership and customer service skills.
• Performed opening and closing procedures each day.
• Managed daily operations and processes for reservations, budgeting and forecasting.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Coached staff on strategies to enhance performance and improve customer relations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Assisted staff by serving food and beverages or bussing tables.
• Trained new employees to perform duties.
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