South Bend, Indiana, United States
· Work all aspects of a $6 million restaurant · Developing business strategies to push the company forward · Maintaining food quality through inventory and prep · Hospitality accounting and finance · Compiled daily reports of sales and labor management · Opening and closing the restaurant safely and effectively · Confidence in unexpected opportunities regarding operations, food preparation, and general business flow · Ran the second biggest number division in the restaurant- which included pub inventory, variance reports, and investigating and maintaining a low gap percentage Customer service management · Dealing with issues regarding guests, food quality, and upholding food presentation to the highest standard · Directed and managed 20 or more employees per shift on a daily basis · Developing customer relations · Improving team member performance through daily one-on-ones and pre-shift meetings · Handled guest complaints to ensure guest loyalty and retention
· Organized individual rooms before the guests arrival to fit their specific preferences in organization and food service in order to make their visit more enjoyable · Prepared athletic suites and the Press Buffet with the proper food and beverage items according to each client prior to each football game · Networked and socialized with important clients · Also catered and served at weddings, and other social events at the stadium