Wellington, New Zealand
Executed food preparation and service during peak periods Maintained strict adherence to food safety protocols Coordinated with kitchen team to ensure efficient service delivery
Achieved 4% reduction in cost of goods sold within first two months Expanded delivery service operations across multiple platforms Oversaw all aspects of restaurant operations including staff scheduling, inventory management, and quality control Trained staff to follow correct food safety procedures and restaurant guidelines Conducted interviews for potential employees, part of the decision-making process for hiring new staff
Managed daily operations including cash handling and inventory control Supervised team members and resolved customer service issues Ensured compliance with company policies and food safety regulations
Delivered exceptional customer service in a fast-paced environment Maintained high standards of food preparation and restaurant cleanliness Collaborated effectively with team members during peak service periods