Supervised catering staff to ensure quality service delivery and customer satisfaction.Created an efficient system for ordering kitchen supplies and managing inventory levels accordingly.Maintained records of daily orders, inventory, and expenses.Developed menus according to budget constraints while ensuring cost-effectiveness.Monitored food preparation to guarantee that health standards were met.Trained new employees on proper food handling procedures and safety protocols.Organized special events such as banquets or conferences for large groups of people.Coordinated with vendors to ensure timely delivery of goods and services.Managed the scheduling of catering staff members to meet customer demands efficiently.Documented all incidents involving customers or staff members accurately.

Oversaw daily operations of the department, including personnel management, budgeting and scheduling.Coordinated with other departments to ensure smooth flow of work processes and communication.Developed and implemented policies and procedures for efficient workflow.Ensured compliance with all applicable laws, regulations, and standards.Maintained accurate records for tracking progress and performance of team members.Monitored employee productivity levels to identify areas for improvement or additional resources needed.Provided training and guidance to team members on operational procedures and best practices.Resolved customer complaints in a timely manner while maintaining high customer satisfaction ratings.Collaborated with senior leadership on strategic initiatives related to operations.

Directed and supervised team of 15 employees in daily operations. Developed and implemented operational policies and procedures to ensure efficiency and accuracy of workflows.Maintained accurate records of employee performance, attendance, leave requests, and disciplinary actions.Resolved customer complaints in a timely manner while ensuring customer satisfaction.Conducted weekly meetings with team members to discuss upcoming tasks and project deadlines.Recruited, hired, trained, mentored, coached, evaluated, and terminated staff as necessary.Performed monthly inventory checks to ensure sufficient stock levels for all products.Assisted in creating budgets for departmental expenses including personnel costs.Monitored employee productivity levels on a regular basis to identify areas of improvement.Evaluated employee performance through periodic reviews and documented results accordingly.Monitored employee productivity to provide constructive feedback and coaching.Maintained operating schedules to provide effective coverage for key areas and achieve objectives.

Monitored the accuracy of incoming and outgoing shipments to ensure quality control.Ensured that all operational procedures are adhered to for efficient workflow.Developed strategies for optimizing inventory levels and reducing costs associated with warehousing operations.Maintained records of goods received, stored, shipped or delivered from the warehouse.Managed staffing issues such as hiring, training, scheduling and performance evaluations.Supervised employees on a daily basis to ensure safety policies were followed correctly.Implemented new processes for receiving, storing, picking and shipping products more efficiently.Created reports on productivity metrics such as order fill rate, cycle time reduction and cost savings initiatives.Collaborated with other departments to improve efficiency within the supply chain network.Resolved customer complaints regarding product availability or delivery times in a timely manner.Analyzed data related to warehouse operations including labor utilization rates and storage capacity utilization rates.Performed periodic audits of inventory levels to prevent stockouts or overstocking situations.

Ensured that all dining areas were well maintained and organized.Supervised the staff to ensure proper service standards were met.Trained new employees on customer service, safety protocols, and restaurant policies.Resolved customer complaints in a professional manner.Developed effective schedules for servers and other kitchen staff members.Monitored food quality and presentation to ensure adherence to company standards.Maintained accurate records of inventory levels and purchases.Oversaw daily operations of the dining room including seating arrangements, menu changes, and special requests from customers.Implemented cost-saving measures to reduce operating expenses while maintaining high levels of quality and customer satisfaction.Managed all aspects of payroll processing for dining room personnel.Conducted regular performance evaluations of staff members to identify areas needing improvement or training needs.Reviewed reservations and prepared tables accordingly in order to maximize seating capacity during peak hours.Created promotional materials such as flyers, posters, menus., to attract more customers into the restaurant.Provided guidance and direction to team members regarding proper procedures for serving guests.Assisted with ordering supplies needed by the kitchen or dining area when necessary.Liaised with vendors to obtain best prices for food items purchased for the restaurant.Enforced health codes regulations within the restaurant environment.Analyzed sales data in order to adjust staffing levels according to demand.Established goals for overall profitability of the dining room operation.Collaborated with chefs on creating special menus for holidays or events.Participated in local community activities related to promoting the business.