•Improved Guest Satisfaction: Enhanced guest satisfaction scores by 20% through personalized service and proactive problem resolution, leading to a notable increase in positive reviews.•Team Leadership & Development: Trained and supervised a team of 15 employees, resulting in improved staff performance and a 15% reduction in employee turnover.•Operational Efficiency: Reduced average service time by 25% by optimizing team workflow and streamlining restaurant processes, significantly improving the guest experience.•Revenue Growth: Contributed to a 10% increase in food and beverage sales by collaborating with the culinary team to create new seasonal menus and special promotions.•Event Management: Successfully managed and coordinated over 10 high-profile events, including weddings and corporate gatherings, ensuring a 30% repeat booking rate.•Health & Safety Compliance: Maintained 100% compliance with health and safety regulations, earning recognition during internal and external audits.

•Led a team of 10 staff members, ensuring seamless operations and deliveringexceptional customer service.•Developed and implemented training programs that increased employee efficiencyby 20% and decreased customer complaints by 15%.•Interview, hire and train 15 front-of-house staff members, increasing the employeeretention rate by 20% over two years.

•Scheduled and directed staff in daily work assignments to maximize productivity.•Coordinated staff professional development, including alcohol server training certification to comply with state andregional regulations.•Manage scheduling and payroll for 45 employees, ensuring all staff salaries are accurate and include bonuses andpromotions.•Managed inventory for a multimillion-derham business, including scheduling orders, evaluating supplies neededand storing food safely.

•Assisted in managing daily operations, ensuring smooth workflows and optimizingefficiency.•Implemented cost-control measures that reduced food and beverage costs by 10% while maintaining quality standards.•Conducted monthly staff performance reviews, which led to five employee promotions.

•Applied comprehensive knowledge of wine, cider and beer toincrease daily beverage sales.•Evaluated performance of all waiters and prepared reports for management.

•InServed 8 tables per night with 40+ guests at a time. Section turned over an average of 5 times for 200 total guestsper night.•Followed guidelines for allergy and diet concerns and obeyed food handling safety regulations and procedures.