Robert Smit Email & Phone Number

Indianapolis, Indiana, United States

• Proficient in Schedulefly software systems to assign shifts, ensuring weekends, holidays and events were well-staffed.• Effectively assist with conducting interviews and provided mentorship for new hires• Actively monitor Google, OpenTable, Facebook, and Yelp reviews, responding to customer complaints and providing vouchers to dissatisfied guests in hopes for a better experience• Proactively spearhead marketing campaigns that would engage surrounding hotels to drive business in hopes of increasing sales from last year.• Implement compliance protocols for best practices and quality control• Optimize employee performance by generating constructive feedback and scope of action plans• Create a server-side work chart rotation to promote solidarity and standard of cleanliness.• Accurately verify bar inventory by comparing the items invoiced to the physical counts of stock, investigated discrepancies and adjusted errors accordingly

Indianapolis, Indiana, United States

· Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance. · Reconciled cash and credit card transactions to maintain accurate records.· Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.· Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Brookfield, Wisconsin, United States

· Provided prompt, efficient, and friendly guest services by exhibiting an optimistic demeanor, care, concern, and patience in all guest interactions· Worked with co-workers to ensure guest satisfaction and a pleasant work environment.· Participated in Bi-weekly one-on-one meetings with the general manager to discuss all restaurant operations, protocols, VIP attendees, marketing campaigns, and satisfaction reports· Assisted in hiring, training, and scheduling of food service personnel· Proficient in marketing and selling to surrounding businesses· Effectively performed and managed the store opening and closing duties which included counting cash drawers, inspecting the restaurant for cleanliness, and ensuring that all prior night closing procedures were compliant with all company policies and procedures. · Understood and practiced proper sanitation procedures COVID-19 protocols, and ensured the work area was always clean and neat, and maintained a strict adherence to department and company guidelines related to personal hygiene and dress· Made sure that all food and beverage deliveries were accurate in quantity as well as not being damaged, spoiled, or missing and stocked items away in a timely fashion following all health department guidelines· Ensured the proper number of staff on each station with the ability to jump into any role that is in demand for the restaurant to operate efficiently· Checked orders for the day and set up timelines and production schedules· Proficient in properly utilizing the Aloha POS system to manage all guests’ wants and needs· Controls inventory through constant monitoring of products

United States

• Leading, training and supervising co-workers within all aspects of side and appetizer preparations• Completed Sullivan Steakhouses Culinary Assistant Program(CAP)• Work with Front of house and Back of house Management on giving feedback and offer solutions to problems that come up.

United States

• Prepare, create, and coordinate food orders to support timely and efficient delivery to restaurant patrons• Follow recipe and presentation guidelines to meet and exceed guest expectations• Meet and manage special guest requests while still ensuring the same high-quality standards that Sullivan’s operates by

Noblesville, Indiana

• Prepare, create and coordinate timely delivery of correct entrees to restaurant visitors• Organize, stock, clean and prepare all food items for daily and weekly restaurant operations• Observe, learn and gain an understanding of all aspects of the meat cutting practices to prepare for management opportunities• Understanding and properly using equipment and prep sheets while following all proper sanitation guidelines and procedures mandated by the establishment

United States

• Grilled and plated all food, according to temperature and specification• Effectively collaborated with the expo to maintain proper meal turnover times• Coordinated the time used for steaming seafood• Prepped all menu items according to management standards• Cleaned and sliced vegetables thoroughly washed fresh seafood and seasoned meats in preparation for the evening shift• Plated cold line: salads and desserts• Plated hot line stations: Seafood, Appetizers, Entrees, Grill/Fryer• Cleaned all equipment in the back of the house at the close of every shift • Sanitized equipment and cooking utensils• Followed the chef’s recipes for soup, sauces, dips, appetizers, and desserts• Final plating before being sent out for hot food• Organized the plated meals for both in-house orders and packaged carry-out orders

Business Administration And Management, General

High School Diploma