Alonzo Campbell Email and Phone Number

Developed and implemented new customer service training program resulting in a 15% increase in customer satisfaction ratingsConducted regular performance reviews and provided coaching to team members to improve productivity and moraleManaged daily operations including inventory control, scheduling, and customer serviceCollaborated with senior management to create and execute strategic business plans for departmental growth and successLead a team of 15 front of the house staff members, providing training, supervision, and performance evaluations to ensure excellent customer service and operational efficiencyDeveloped and implemented new policies and procedures to streamline front of the house operations, resulting in a 10% improvement in overall customer satisfaction ratingsActed as a liaison between front of the house staff and upper management, communicating feedback, concerns, and suggestions to improve overall restaurant operationsOversaw and implemented efficient kitchen operations, ensuring timely food preparation and quality controlManaged inventory and food cost control processes to minimize waste and optimize profitabilityDeveloped new recipes and perfected existing ones to meet customer demandsOversaw inventory management, ordering, and stock rotation to minimize wasteTrained new hires on baking techniques, safety protocols, and sanitation standardsCollaborated with the kitchen staff to coordinate baking schedules and ensure seamless operationsDeveloped and maintained recipes and ensured consistency in product qualityImplemented food safety and sanitation procedures to maintain a clean and safe work environmentConducted training sessions for new hires and provided ongoing mentorship and support to team members

Developed new recipes and perfected existing ones to meet customer demandsOversaw inventory management, ordering, and stock rotation to minimize wasteTrained new hires on baking techniques, safety protocols, and sanitation standardsCollaborated with the kitchen staff to coordinate baking schedules and ensure seamless operationsDeveloped and maintained recipes and ensured consistency in product qualityImplemented food safety and sanitation procedures to maintain a clean and safe work environmentConducted training sessions for new hires and provided ongoing mentorship and support to team members

Assisted Executive Chef in developing and executing creative menus that highlighted seasonal ingredientsManaged kitchen staff, including training, scheduling, and ensuring quality controlOversaw inventory management, ordering supplies, and cost control to meet budgetary goalsCollaborated with front-of-house staff to ensure smooth service and timely delivery of high-quality dishesImplemented and maintained kitchen safety and sanitation standards to uphold health regulations