Assistant Operations Manager
- Reduced labour costs by 20% while maintaining excellent service with results of improved productivity and reduced operational costs by 25%.- Generated operational reports for senior management once weekly on previous weeks performance.- Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 25% food waste reduction.- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.- Placing and monitoring daily and weekly orders to keep stock levels at a manageable and profitable stock levels- Inspected preparation, storage and cooking equipment regularly to assess and maintain performance for cost-effective, safe operations.- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.- Complete restaurant opening and closing procedures and manage deposits