Restaurant Manager
Big Dawg Kitchen and Bar
03.2026 - 06.2026
- Oversaw daily operations to ensure efficient service and high-quality food production.
- Developed staff training programs to enhance customer service skills and operational efficiency.
- Implemented cost control measures to reduce waste and improve profitability.
- Managed inventory levels using POS systems to optimize stock availability and minimize shortages.
- Collaborated with kitchen staff to refine menu offerings based on customer feedback and seasonal trends.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.