Displayed and restocked merchandise by following brand guidelines.Performed accurate cash counts at store opening and closing.Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.Ensured exceptional health and safety standards by closely monitoring restaurant operations.Strategically planned and reviewed restaurant staffing levels based on evolving service demands.Gained experience in all restaurant activities, including waiting, bar and front of house.Boosted sales through targeted product training and upselling strategy.Greeted incoming customers in a professional manner and provided friendly, knowledgeable assistance.Answered telephone enquiries from clients, vendors and the public.Kept reception area clean and neat to give visitors a positive impression of the RestaurantCreated professional meeting agendas, took minutes and followed up on action items.Delivered front of house duties with warm and professional manner.Consulted with central reservations to discuss new rate plans and promotions.Maintained accurate records of bookings on the hotel reservation system and forecasted probable revenue streams.

Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)

to supervise the professional greeting of clients and visitors to the highest standardsto manage reservations tables ensuring that the bookings team are processing all enquires accurately leading , monitoring , motivating , and inspiring the team ; providing guidance and support

Research new wholesale food suppliers and negotiate pricesCalculate future needs in kitchenware and equipment and place orders, as neededManage and store vendors’ contracts and invoicesCoordinate communication between front of the house and back of the house staffPrepare shift schedulesProcess payroll for all restaurant staffSupervise kitchen and wait staff and provide assistance, as neededKeep detailed records of daily, weekly and monthly costs and revenuesArrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)Monitor compliance with safety and hygiene regulationsGather guests’ feedback and recommend improvements to our menus

Reconciled cash and credit card transactions to maintain accurate records.Delivered in-depth training to customer-facing staff, promoting strong service performance.Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.Optimized customer experience by implementing exemplary service standards.Organized special events and functions, including receptions, parties and corporate lunches.Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.Aided manager in sales growth strategies.Encouraged feedback from restaurant customers, using insights to implement positive process changes.Negotiated with suppliers to obtain quality ingredients at excellent prices.Developed menus with strict cost controls to maximize restaurant profits.

Always greet and welcome guests promptly in a warm and friendly manner.Always thank and give fond farewell to guests conveying anticipation for their next visit.Assist guest with table reservation.Assist guest while seating.Ensure guest are serviced within specified time.Has a good knowledge of menu and presentation standards.Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.Able to answer any questions regarding menu and assist with menu selections.

Handled customer complaints with poise and grace.Delivered quality service by providing warm and welcoming environment.Served guests across [Number]+ cover restaurant with friendly and professional approach.Managed new and existing reservations in [Software].Coordinated inventory and restocked condiments and consumables.Upheld food handling and safety standards.Completed finishing touches such as garnishes on dishes before final delivery.Trained and supervised [Number] wait staff to maintain first-class customer service standards.Served food to guests at proper temperatures by bringing items to table immediately.Processed payments efficiently to reduce customer wait times.Tracked tables throughout meals to identify further sales opportunities

Supported restaurant set-up, cleaning and preparations, readying appropriately for first customer arrivals.Served high volumes of guests in fast-paced service environments with exceptional customer care.Regularly checked on guests to ensure satisfaction, upselling drinks and side orders to increase revenue.Advised guests on menu selections, ordering processes and facilities locations, optimizing customer comfort.Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.Welcomed guests with warmth and enthusiasm, recommending beverage and snack choices based on customer preferences.Provided attentive, professional front-of-house service by checking reservations and showing guests to correct tables.Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.Operated and maintained cleaning equipment and tools, including dishwasher, pot-scrubbing station, and trash compactor.