Tim H Email & Phone Number

Operational Management: Assist the General Manager in overseeing daily restaurant operations, including staffing, inventory management, and financial performance.Event Coordination: Execution of large-scale events, including weddings and corporate dinners, ensuring seamless service and guest satisfaction.Team Leadership: Recruit, train, and mentor staff to maintain high standards of service and foster community through a team-driven work environment.Guest Relations: Engage with guests to enhance their experience by touching tables, handling inquiries and complaints, and ensuring that all feedback is addressed promptly.Financial Oversight: Monitor budgets, control costs, and assist in financial reporting to meet or exceed revenue goals. Participating in end of month budget meetings and explaining contributions to P&L statements.

Responsible for all accounting and financial record keeping, including accounts payable, accounts receivable, and payroll. Prepared and filed tax forms for the fiscal years of 2018 through 2022.

Assisted in the opening of the restaurant by tracking inventory being brought in.Hired and trained a full Front of House staff of sixty employees.Collaborated with the Front of House management team and Chefs to create training materials and a Food & Beverage Matrix.Supported and coached staff, making myself available for questions or concerns.Conducted pre-shift meetings, tracking reservations each night and updating staff on menu changes.Managed high-volume breakfast, lunch, and dinner services, ensuring the floor ran smoothly. Enhanced each table’s experience by interacting with guests, monitoring food delivery from the kitchen, and overseeing staff service.Handled scheduling and staffing, managing employee breaks and hours.Managed ordering for the coffee shop, restaurant, and consumable or take-away products.Closed the restaurant by collecting checkouts, writing a full recap of the night’s events, and reconciling cash at the end of the day.

Opened the restaurant by ensuring all areas are clean, organized, and ready for service. Reviewed reservation books to anticipate high-volume moments and special events, making necessary staffing adjustments.Communicated any important updates or changes to staff regarding menu items, daily specials, and guest expectations.Conducted training for new staff members on service standards, menu knowledge, and operational procedures.Oversaw closing procedures, ensuring that the restaurant is thoroughly cleaned and organized for the next day.Collected check-outs from staff and ensure all cash and credit transactions were accurately reconciled.Locked up POS systems and secured cash totals, maintaining accurate financial records.Monitored stock levels and assisted in inventory management, ensuring all necessary supplies are ordered and available.Ensured compliance with health and safety regulations, maintaining a safe environment for both staff and guests.

As a member of staff during catered events and weddings, was responsible for tray passing small plates while guests arrived, serving drinks, and providing wine service. Expedited food window, and was responsible for planning and properly serving individually plated events and weddings. Was responsible for serving a variety of beverages, including cocktails, beer, and wine bar for events, weddings, and for brunch service on Sundays.

Ca Food Manager'S License & Responsible Beverage Service Manager Certification

Ca Food Manager'S License & Responsible Beverage Service Manager Certification