Restaurant Manager
Current• SUPERVISED AND TRAINED A TEAM OF 15 EMPLOYEES TO UPHOLD HIGH STANDARDS OF SERVICE QUALITY AND EFFICIENCY.• MANAGED DAILY RESTAURANT OPERATIONS, INCLUDING OPENING AND CLOSING PROCEDURES, STAFF SCHEDULING, AND INVENTORY CONTROL.• DEMONSTRATED EXCELLENT CUSTOMER SERVICE BY ADDRESSING GUEST INQUIRIES, RESOLVING ISSUES, AND MAINTAINING A WELCOMING ATMOSPHERE.• CONDUCTED REGULAR STAFF MEETINGS TO COMMUNICATE UPDATES, PROVIDE PERFORMANCE FEEDBACK, AND FOSTER A POSITIVE WORK ENVIRONMENT.• COLLABORATED WITH THE KITCHEN TEAM TO ENSURE TIMELY FOOD PREPARATION AND DELIVERY, MAINTAINING CONSISTENT FOOD QUALITY.• IMPLEMENTED COST-SAVING MEASURES, SUCH AS REDUCING WASTAGE AND OPTIMIZING INVENTORY, RESULTING IN [SPECIFIC PERCENTAGE] COST REDUCTION.• UPHELD HEALTH AND SAFETY STANDARDS BY CONDUCTING ROUTINE INSPECTIONS, TRAINING STAFF ON SAFETY PROTOCOLS, AND ENSURING COMPLIANCE WITH REGULATIONS.• INCREASED CUSTOMER SATISFACTION SCORES BY 4.9/5 THROUGH IMPROVED SERVICE DELIVERY AND GUEST ENGAGEMENT INITIATIVES.