Front Of House Manager
I was the Front of House Manager at a bustling small-town BBQ joint, I cooked up a storm of experiences, starting as an entry-level carver, mastering the art of meat smoking, and finally earning my stripes as manager. The restaurant closed it's doors suddenly, but my key duties included (but not limited to):1. Overseeing the daily operations and ensuring a smooth and efficient service.2. Training, managing, and motivating a dynamic team of carvers, coordinators, and cashiers.3. Maintaining high standards of quality control, hygiene, health, and safety.4. Resolving customer complaints promptly and professionally.5. Working closely with the GM/Owners in developing, planning, and executing events and promotions.6. Building strong relationships with customers, ensuring their satisfaction and loyalty.From the sizzle of the grill to the buzz of the dining room, each day presents a new challenge and a new opportunity to serve up smiles. This journey from carver to manager has been a flavorful ride, and I can't wait to see what's cooking next.