Marie Hughes

Restaurant Owner/Operator

Big Mort’s Little Pub

12.1997 - 08.2022

Managed day-to-day business operations.
Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
Boosted revenue through targeted marketing campaigns, special events, and promotions.
Expanded catering services for private events resulting in increased revenue streams from off-site offerings.
Managed financial aspects of the business including budgeting, forecasting, cash flow management, and financial reporting to stakeholders.
Identified team weak points and implemented corrective actions to resolve concerns.
Enhanced customer satisfaction by implementing efficient service processes and training staff on exceptional customer service techniques.
Implemented high-quality food safety protocols to ensure the health and well-being of patrons and maintain compliance with regulations.
Developed strong relationships with vendors to secure favorable pricing agreements, ensuring timely deliveries of quality products.
Introduced themed nights attracting specific clientele groups thus diversifying the customer base.
Ensured compliance with all federal, state, and local regulatory requirements regarding employment practices and food safety standards.
Managed payroll, daily deposits, and cost controls.
Recruited, hired, and trained talented staff to fill vacancies.
Set employee schedules, delegated work, and monitored food quality and service performance.
Planned and executed strategies to increase customer loyalty and retention.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Supervised daily activities of restaurant and Number employees.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Managed staff schedules and maintained adequate coverage for all shifts.
Motivated staff to perform at peak efficiency and quality.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Developed unique events and special promotions to drive sales.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Purchased food and cultivated strong vendor relationships.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Maximized quality assurance by completing frequent line checks.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Verified prepared food met standards for quality and quantity before serving to customers.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.