Jacquelyn Witt Email and Phone Number

Demonstrated integrity and honesty while interacting with guests, team members and managers. Promptly and empathetically handled guest concerns and complaints. Maintained high standards of customer service during high-volume, fast-paced operations. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Correctly calculated inventory and ordered appropriate supplies. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Optimized profits by controlling food, beverage and labor costs on a daily basis. Led and directed team members on effective methods, operations and procedures. Performed checkouts of servers and bartenders to ensure that all tickets were accounted for. Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

Coach and business owner

Managed 40-person team of cooks and servers Organized Annual Swimsuit Competition with the highest profit margin for the store and region. Organized special events in the restaurant, including receptions, promotions and corporate luncheons. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. Carefully interviewed, selected, trained and supervised staff. Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes. Correctly calculated inventory and ordered appropriate supplies. Actively participated in ongoing customer service programs to build sales and rapport in the community. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Led and directed team members on effective methods, operations and procedures. Prepared for and executed new menu implementations. Oversaw front of house personnel to maintain adequate staffing and minimize overtime. Maintained a safe working and guest environment to reduce the risk of injury and accidents.

Annual Sales Volume $1 million • Worked in 2 different locations and helped get both locations back in line with company and brand standards • Responsible for handling all complaints in a professional and timely fashion • General daily operations including evaluation of staff, over see and analyze in house P&L, interviewing and hiring, disciplinary action and terminations • Responsible for training and development of staff members • Supervised 25 employees and 5 managers • Assisted the area manager with creating extensive training programs for both hourly employees and managers in training

Annual Sales Volume $1 million • Promoted to General Manager in 02/2010 • Hired as an Assistant Manager in 07/2007 • General daily operations including evaluation of staff, over see and analyze in house P&L, interviewing and hiring, disciplinary action and terminations • Responsible for training and development of staff members • Supervised 20 employees and 5 managers • Worked in 4 different locations and was responsible for helping to open 3 of those • Recognized and awarded "Top Manager for Secret Shopper" in January 2010 Received two scores of 100 on Steritech inspections less

Responsible for FOH operations, in charge of host staff, training and development, hiring and firing