Eric Moton

• Oversaw daily restaurant operations and ensured compliance with company standards.
• Managed staff schedules and coordinated team activities for smooth service flow.
• Trained new employees on service protocols and menu knowledge for customer satisfaction.

• Track, analyze and consistently monitor objectives to achieve KPI’s

• Resolved customer complaints promptly to maintain a positive dining experience.
• Monitored inventory levels and ordered supplies to support restaurant needs effectively.
• Prioritized and delegated daily work tasks to meet anticipated project goals.
• Conducted regular team meetings to discuss customer feedback, process improvements, and operational objectives.
• Adhered to customer service standards to foster satisfaction and retention.
• Represented the service department in executive meetings, providing reports and insights on performance and initiatives.
• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

• Managed daily restaurant operations and ensured adherence to company standards.
• Trained staff on operational procedures and customer service best practices.
• Oversaw inventory management and coordinated supply orders for restaurant needs.
• Developed schedules for team members to optimize labor efficiency and coverage.
• Resolved customer complaints promptly to enhance guest satisfaction levels.
• Collaborated with upper management to improve operational workflows and processes.
• Conducted regular performance evaluations and provided feedback to team members.
• Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
• Managed scheduling, training and inventory control.
• Assessed employee development needs and provided feedback on their progress towards meeting goals.
• Analyzed data from daily reports to identify trends in production performance metrics.
• Improved morale and management communication by creating employee recognition and rewards practices.

• Oversaw daily restaurant operations and ensured compliance with company standards.
• Managed staff schedules and coordinated team activities for smooth service flow.
• Trained new employees on service protocols and menu knowledge for customer satisfaction.
• Conducted regular staff meetings to communicate updates and reinforce service quality.
• Developed and maintained relationships with customers, vendors, and suppliers.
• Improved customer satisfaction ratings by listening to complaints and finding appropriate solutions to problems.
• Analyzed business performance data and forecasted business results for upper management.
• Interviewed prospective employees and provided input to HR on hiring decisions.
• Mediated conflicts between employees and facilitated effective resolutions to disputes.
• Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.