- Provide excellent customer services.- Greet customers and present menus.- Make suggestions based on their preferences.- Take and serve food/drink orders.- Up-sell when appropriate.- Arrange table settings.- Keep tables clean and tidy at all times.- Deliver checks and collect payments on Toast POS system.

- Make sure the restaurant is set up on time with staff levels reflecting projected volume.- Greet staff as they arrive and assist in preparing the restaurant to receive Guests.- Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service.- Respond promptly to Guest requests in a polite and professional fashion.- Assist with Guest checks and processing payments using the POS system during service.- Manage meal and rest breaks to avoid… Show more - Make sure the restaurant is set up on time with staff levels reflecting projected volume.- Greet staff as they arrive and assist in preparing the restaurant to receive Guests.- Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service.- Respond promptly to Guest requests in a polite and professional fashion.- Assist with Guest checks and processing payments using the POS system during service.- Manage meal and rest breaks to avoid penalties and to maximize productivity.- Complete administrative tasks as assigned by the General Manager.- Complete HR responsibilities as instructed.- Understand and complete accounting needs and processes daily.- Establish and maintain proper inventory levels.- Utilize company established policies, procedures and forms.- Think Green – recycle and reuse where appropriate to control waste.- Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis.- Adherence to Federal & State wage and labor regulations.- Maintain proper staffing levels always to avoid or reduce overtime expenses.- Make hiring recommendations for FOH positions to the General Manager.- Create a safety-first culture. - Responsible for overall cleanliness of the restaurant. - Adhere to all restaurant safety guidelines.- Responsible for making repair and improvement recommendations to the General Manager. - Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition. - Provide proper and detailed training for hourly personnel based on company established criteria. - Provide ongoing training for all positions as assigned.- Mentor and challenge employees to focus on development and growth.- Encourage all Front of House employees by promoting a high level of knowledge and efficiency.- Keep FOH employees updated on recipe and food preparation changes along with food safety and allergy guidelines. Show less

-Assists the Director of Finance for all hotel and F&B revenues, budgeting, and reporting needs. -Review of compliance/accuracy with operating procedures, including but not limited to cash handling, credit review and approval, income journal accuracy, inventories for hotel and food & beverage items, and purchases in accord with business plan and forecast.-Attends month-end performance management meetings with Property/ Outlet Teams to diagnose any variances to plan and create an Action… Show more -Assists the Director of Finance for all hotel and F&B revenues, budgeting, and reporting needs. -Review of compliance/accuracy with operating procedures, including but not limited to cash handling, credit review and approval, income journal accuracy, inventories for hotel and food & beverage items, and purchases in accord with business plan and forecast.-Attends month-end performance management meetings with Property/ Outlet Teams to diagnose any variances to plan and create an Action Plan as necessary to mitigate. -Coordinates with Staff Accountants for accurate and timely recording of month end allocations and review of the financial statements for any needed corrections or coding of expenses -Monitors reporting websites to ensure accuracy as compared to systems in both the hotel and restaurants.-Programming in POS and inventory systems with new menus and specials-Record all COD and purchases on check registers and/or bank reconciliations.-Ensure timely and accurate inventories are processed bi-monthly, quarterly, and annually.-Review daily & monthly payroll reporting for accuracy and calculate tip and payroll taxes.-Review payroll edits for accuracy of department coding, hours, wage rates, tips, and gratuities.-Review for approval all non-food and beverage requisitions, ensuring compliance with SOPs, and budget maintenance.-Process all chargeback requests as needed, researching, and providing documentation to CC company.-Perform internal audits as needed to uphold compliance.-Review Accounts Receivable ageing reports weekly and takes appropriate actions.-Maintain Marriott-specific training in relation to daily Accounts Receivable tasks, business operations, Marriott standards compliance, and as needed research into variance resolutions.-Process payments for Catering groups and direct billing accounts-Train and maintain onsite Cash Recycler machine and create bank deposits for weekly pickup. Show less

-Ensured our guest experience at Tupelo Honey begins and ends with exceptional service.-Managed high-volume business while providing first class guest-centric service, while possessing full knowledge of bar and dining menus as well as make recommendations.-Managed all FOH and BOH staff and responsible for creating Tupelo Honey loyal customers and acknowledging our fans and repeat guests.-Ensured daily profitability of the store.-Generated and managed marketing and catering… Show more -Ensured our guest experience at Tupelo Honey begins and ends with exceptional service.-Managed high-volume business while providing first class guest-centric service, while possessing full knowledge of bar and dining menus as well as make recommendations.-Managed all FOH and BOH staff and responsible for creating Tupelo Honey loyal customers and acknowledging our fans and repeat guests.-Ensured daily profitability of the store.-Generated and managed marketing and catering events.-Oversaw and maintained all F&B operations, including COGS, inventories, driving sales, staff management, and daily financial/administrative tasks.-Completion of training requirements for Assistant General Manager position through online training and General Manager development.-Assisted with vendor deliveries to ensure accuracy and delivery expectations.-Implemented a Hotel Concierge program related to Tupelo Honey marketing opportunities and building the necessary relationships to maintain connection to the community.-Assisted in overseeing every aspect of restaurant operation within budget goals.-Identified and implemented the business in accordance with the company policies, procedures, standards, training programs, and applicable laws.-Implemented objectives to understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.-Maintained all employee expectations including but not limited to, training, termination, coaching, disciplinary actions, accidents, and injuries within company guidelines.-Developed and maintains effective and positive employee relations; maintain and enhance company culture.-Ensured strict adherence to food quality and freshness standards. To include proper handling and storage, portion size, point of sales recipe specs, recipe specs, freshness, presentation, proper sanitation, cooling techniques, and line checks. Show less

- Assisted the general manager in overseeing every aspect of restaurant operation within budget goals.- Purchased goods and made improvements while reporting sales results and productivity to management- Fully comprehends all BC policies, procedures, standards, specifications, guidelines and training programs- Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees… Show more - Assisted the general manager in overseeing every aspect of restaurant operation within budget goals.- Purchased goods and made improvements while reporting sales results and productivity to management- Fully comprehends all BC policies, procedures, standards, specifications, guidelines and training programs- Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests- Responsible for some financial and personnel/payroll related administrative duties- Maximized sales and profits through management of food, operating supplies and labor costs- Established and maintained appropriate staffing levels- Responsible for the maintenance of all employee files including but not limited to, termination, counseling, disciplinary actions, accidents, and injuries- Checked and maintained all service areas for proper set-up and cleanliness- Possessed full knowledge of bar and menu items and be able to make recommendations- Verified guests that purchase alcohol are at least 21 years of age- Developed the staff in all aspects of the operation including but not limited to specific job duties, customer awareness and service, and sanitation standards- Developed and maintained effective and positive employee relations; maintain and enhance company culture- Administered prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures- Ensured strict adherence to food quality and freshness standards. To include proper handling and storage, portion size, point of sales recipe specs, prep recipe specs, freshness, presentation, proper sanitation and cooling techniques, and line checks- Conducted accurate & efficient inventories and proper ordering of all food & beverage items- Enforced safe work behaviors to maintain a safe environment for both guests and team members Show less

- Creates various reports for Senior Management- Implements processes to improve day-to-day success for all F&B outlets within the hotel- Tracks employee incentive programs and distributes appropriately- Coordinates and processes F&B entertainment contracts, invoices, requisitions, purchase orders, etc.- Monitors F&B accounts within Hotel applications monthly- Programs menus into Point-of-Sales system and sole controller of POS back office functions- Records and Monitors… Show more - Creates various reports for Senior Management- Implements processes to improve day-to-day success for all F&B outlets within the hotel- Tracks employee incentive programs and distributes appropriately- Coordinates and processes F&B entertainment contracts, invoices, requisitions, purchase orders, etc.- Monitors F&B accounts within Hotel applications monthly- Programs menus into Point-of-Sales system and sole controller of POS back office functions- Records and Monitors the COD log for weekly beverage purchases- Monitors and reports high cost items, such as labor and department expenses- Performs month end close processes per SOPs and communicates to property’s Staff Accountant- Performs preliminary review of financial statements, addresses concerns, and requests adjustments- Reviews and maintains the F&B Income Journal and checkbook daily- Schedules and oversees F&B inventories, includes mid-month, EOM, and uniform- Assists as an Interim Restaurant Manager and provides system training within Gold Key | PHR- Coordinates with Accounts Receivable, Accounts Payable, Payroll, and Corporate Office- Coordinates with Staff Accountants for accurate and month end allocations- Reviews F&B financial statements for any needed corrections of coding or timing of expenses- Checks daily purchasing system uploads to ensure accurate theoretical and outlet inventory reports- Assists with the production of timely Cost of Goods Sold reports to monitor Cost %’s vs. Budget, Prior Year and Theoretical measures- Reviews daily & monthly payroll reporting for accuracy- Reviews payroll edits for accuracy of department coding, hours, wage rates, tips and gratuities- Maintains databases to include employee access, report setup and budget programming- Processes all charge back requests as needed, researching and providing documentation to CC company- Reviews petty cash, audits petty cash slips, bank count sheets and reviews cash overages and shortages Show less

- Interacted with fellow associates in a courteous and professional manner- Interacted with the guest in a friendly and professional manner creating the “WOW” experience- Investigated complaints and took corrective action during guest table visits- Possessed full knowledge of proper techniques as established by hotel/franchise requirements- Completed associate safety training in compliance with PHR/franchise procedures- Reviewed internal management reports to include:… Show more - Interacted with fellow associates in a courteous and professional manner- Interacted with the guest in a friendly and professional manner creating the “WOW” experience- Investigated complaints and took corrective action during guest table visits- Possessed full knowledge of proper techniques as established by hotel/franchise requirements- Completed associate safety training in compliance with PHR/franchise procedures- Reviewed internal management reports to include: occupancy forecasts, night audit summary, payroll edits, payroll reports, productivity, operating checkbook accounts and schedules - Ensured that the resort maintains all QA standards where applicable- Assisted Restaurant Managers with month end inventory to ensure adequate supplies- Enforced 100% staff compliance with uniform and grooming standards - Reported unsafe work conditions/practices and safety/security violations in accordance with policy- Assisted Restaurant Managers in training and supervising associates- Observed performance and encouraged improvement through coaching as appropriate - Contributed to retention and motivation of associates through open communication and resolution- Managed and operated within the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.)- Assisted in maximizing revenue and minimizing expenses while ensuring top quality customer service- Executed company programs and managed the operations of outlet- Ensured compliance with SOPs, safety regulations and all other federal, state and local regulations- Took full ownership of the shift as Shift Leader of assigned outlet/area(s)- Responded to customers to ensure a quality experience and enhance future sales prospects- Promoted an accident free workplace to minimize liabilities and related expenses- Monitored the maintenance/sanitation to protect the assets, complied with regulations and ensured a safe work environment Show less

- Worked action stations for events when needed- Included aiding in catering and events- Able to work in both front and back of house- Learned the fine dining approach of club service- Served club guests during dining hours- Bartended events when requested - Set up and broke down events and dining room set up

- Practiced mixology techniques- Made reservations and took customer orders- Cleaned and closed bar/restaurant- Performed end of day cash outs and balancing of cash drawers- Aided in the creation of new bar drinks- Socialized with and served customers in a professional manner

- Assisted where needed or required within the kitchen. - Prepared buffets and banquets as well as maintained throughout event.- Worked various action stations along with the creation of the stations.- Aided in creating menus or giving overall personal input throughout process.

- Expedited plating for wait staff and prepared ready-made dishes.- Ensured assistance of kitchen staff in additional areas as needed.- Maintained and checked inventory and truck deliveries.

- Interacted with patrons upon arrival and seated customers or set up large parties.- Aided wait staff to expedite service during busier hours.- Lent a hand in monthly establishment cleaning or remodeling.

- Catered large events and conducted location set-up, clean up, and breakdown.- Preparation of on-site menu items and expedited plates for service.- Seated service and buffet-style line service.

- Aided each area within the kitchen- Worked events, holidays, large banquets, etc.- Demonstrated gained knowledge of culinary skills throughout each event.

- Stocked food line to allow for faster service preparation.- Ensured food safety and standards were met each day.- Conducted end of day closing operations and opening duties.