Restaurant Manager

• Trained workers in every position, including food preparation, money handling and cleaning roles.
• Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
• Monitored service periods and realigned team positions to provide optimal coverage to meet customer demands.
• Guaranteed compliance with food safety procedures and quality control guidelines.
• Minimised loss and misuse of equipment through proper supervision and staff training.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
• Optimised profits by controlling food, beverage and labour costs daily.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Regularly updated computer systems with new pricing and daily food specials.
• Estimated supply requirements based on historical needs and projected business levels.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
• Balanced registers nightly, recorded any discrepancies for management and completed nightly bank deposits.
• Designed table settings to be aesthetically pleasing and comfortable for guests, upholding restaurant's customer service standards.
• Determined root cause of performance trends, developing process improvement plans to target assurance in safety, quality and customer satisfaction.
• Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.

• Trained workers in every position, including food preparation, money handling and cleaning roles.
• Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
• Monitored service periods and realigned team positions to provide optimal coverage to meet customer demands.
• Guaranteed compliance with food safety procedures and quality control guidelines.
• Minimised loss and misuse of equipment through proper supervision and staff training.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
• Optimised profits by controlling food, beverage and labour costs daily.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Regularly updated computer systems with new pricing and daily food specials.
• Estimated supply requirements based on historical needs and projected business levels.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
• Balanced registers nightly, recorded any discrepancies for management and completed nightly bank deposits.
• Designed table settings to be aesthetically pleasing and comfortable for guests, upholding restaurant's customer service standards.
• Determined root cause of performance trends, developing process improvement plans to target assurance in safety, quality and customer satisfaction.
• Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.