Experience:
Assistant restaurant manager
Education:
bachelors of tourism and hospitality management
Skills:
1. Menu Engineering 2. Food Cost Analysis 3. Inventory Management
4. Quality Control 5. Food Safety and Sanitation 6. Culinary Knowledge
7. POS System Operation 8. Reservation Software 9. Table Management
10. Leadership 11. Customer Service 12. Communication
13. Problem Solving 14. Time Management 15. Adaptability
16. Conflict Resolution 17. Operations Oversight 18. Staff Training
19. Sales and Marketing 20. Scheduling 21. Vendor Relations
22. Proficiency in RMS 23. Point-of-Sale (POS) Systems 24. Data Analytics
25. Inventory and Ordering Software 26. Online Reservation Platforms 27. Microsoft Office Suite
28. Email and Communication Tools 29. Online Review and Feedback Platforms
Additionally:
• Increased customer satisfaction scores by 15% through enhanced service training and implementing a feedback system, resulting in improved online reviews and customer loyalty.
• Implemented cost-saving measures that resulted in a 10% decrease in food and beverage costs, contributing to improved profitability.
• Successfully trained and mentored three entry-level staff members, who were subsequently promoted to higher positions within the restaurant.
• Implemented a new upselling strategy, leading to a 20% increase in average check size and a 12% boost in overall sales revenue.
• Streamlined workflow processes and scheduling, resulting in a 15% reduction in labor costs while maintaining high service standards.
• Led a team to achieve and maintain a 100% score on health and safety inspections, ensuring the restaurant's compliance with all regulations.
• Collaborated with the chef to create a new seasonal menu, resulting in a 25% increase in menu item sales and positive feedback from customers.
• Implemented an inventory control system that reduced food waste by 20% and prevented stockouts, contributing to cost savings.
• Successfully managed a restaurant emergency situation, ensuring the safety of customers and staff while minimizing disruption to business operations.
• Consistently met or exceeded monthly and quarterly sales targets, contributing to the restaurant's overall success and revenue growth.
