Lisa Lemens

5Oversaw payroll processing for over 500 employees, ensuring compliance with federal and state regulations.

• Implemented automated payroll systems to enhance processing efficiency and reduce errors.
• Led training sessions for staff on payroll procedures and software utilization, improving team performance.
• Managed payroll audits, identifying discrepancies and implementing corrective measures to ensure accuracy.
• Collaborated with HR to maintain employee records, ensuring data integrity within the payroll system.
• Addressed employee inquiries regarding pay issues promptly, fostering positive relationships between management and staff members.
• Coordinated new hire and termination processes to facilitate smooth operations.
• Responded to employee inquiries to provide assistance with payroll-related questions.
• Reviewed time records for 450 employees to verify accuracy of information.

• Supervised daily operations to ensure exceptional guest experiences and service quality.
• Trained and mentored staff on hospitality standards, enhancing team performance and efficiency.
• Implemented inventory control systems, reducing waste and optimizing supply management processes.
• Developed staff schedules to align with peak service times, improving operational effectiveness.
• Resolved guest complaints promptly, fostering positive relationships and repeat business.
• Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
• Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Managed team of up to 35 restaurant staff, maintaining exceptional customer service and quality standards.

• Managed daily restaurant operations, ensuring compliance with health and safety standards.
• Trained and mentored staff on service excellence and operational procedures.
• Oversaw inventory management, optimizing stock levels and reducing waste.
• Implemented cost-control measures to enhance profitability without compromising quality.
• Coordinated special events, managing logistics and execution to exceed client expectations.
• Managed team of up to 25 restaurant staff, maintaining exceptional customer service and quality standards.