General Manager
CurrentOversee a staff of employees through lunch and dinner shifts serving 50-350 customers on average per shift daily, memorize over 30 menu items and rotating customized menu items, usually thought of between myself and head chef. Listen to specific wants from a customer and fast thinking to link recommendation options, swiftly and successfully resolving any conflicts resulting in customer satisfaction 100% of the time. Also resolving any employee conflicts that may arise. Warmly greeting new and returning customers, developing relationships resulting in customer loyalty. Strong intrapersonal and interpersonal communication skills, small accounting tasks, recruiting and hiring processing, drawer balancing and bookkeeping.