General Manager Customer Service

Brenna Thompson

*** ****** ****** **********, **, 27809 757-***-**** ******.*.********@*****.***

SUMMARY

Seasoned manager offering solid background of building and leading successful restaurant teams to handle on average 2,100 customers per week. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.

SKILLS & ABILITIES

-High-volume dining. -Safe food handling. - Service-oriented mindset -Employee training -Effective multi-tasker -Verbal communication. -Accurate cash handling -Time management -Point of Sale (POS) system operations -Budgeting and cost control -Inventory control. -Problem solving

EXPERIENCE

General Manager Shuckin’ Shack Oyster Bar

06/01/2022-02/10/2025

Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.

Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.

Monitored business levels and realigned team positions to provide optimal coverage for customer demands.

Mentored front of house personnel on company policies customer service techniques and professional communication.

Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.

Trained workers in every position, including food preparation, money handling and cleaning roles.

Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.

Estimated supply requirements based on historical needs and projected business levels.

Built revenue by delivering innovative catering services.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality and safety for our guests and employees.

Scheduled and directed staff in daily work assignments to maximize productivity.

Conducted daily pre-shift meetings to ensure each shift was successful. Developed and maintained staff that provided hospitable, professional service while adhering to policies and business standards.

Efficiently resolved problems or concerns to satisfaction of all involved parties.

Built sales forecasts and schedules to reflected desired productivity targets. Handled escalated customer complaints to provide full resolutions and promote loyalty.

Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.

Ensured proper cleanliness was maintained in all areas of bar and front of house.

General Manager Red Lobster

03/22/2013-05/26/2022

Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.

Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.

Monitored business levels and realigned team positions to provide optimal coverage for customer demands.

Mentored front of house personnel on company policies customer service techniques and professional communication.

Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.

Trained workers in every position, including food preparation, money handling and cleaning roles.

Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.

Estimated supply requirements based on historical needs and projected business levels.

Built revenue by delivering innovative catering services.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality and safety for our guests and employees.

Scheduled and directed staff in daily work assignments to maximize productivity.

Conducted daily pre-shift meetings to ensure each shift was successful. Developed and maintained staff that provided hospitable, professional service while adhering to policies and business standards.

Efficiently resolved problems or concerns to satisfaction of all involved parties.

Built sales forecasts and schedules to reflected desired productivity targets. Handled escalated customer complaints to provide full resolutions and promote loyalty.

Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.

Ensured proper cleanliness was maintained in all areas of bar and front of house.

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