Grits And Grace - Restaurant Owner Resume Example

Rbbaara C Ssouhe

XXXX XX XXXXXXX XXX, Abbeville, GA 31001

XXXX XX XXXXXXX XXX, 31001, Abbeville GA

XXXXX XXXXXXXX

XXXXXXXXXXXXXXXXXXXXX

Professional Summary

Manager with more than 20 years of experience in fast-paced Food Service . Excellent Communication and Math skills. Track record of achieving exceptional results in Customer Service and Food Quality.
I am also Serv Safe Certified.
Also am a Serv Safe Proctor/Instructor

Skills

Food Production
Active Listening

Critical Thinking
Judgment and Decision Making

Monitoring
English Language

Mathematics
Operation Monitoring

Experience

Restaurant Owner Aug 2016 ‐ May 2017 Grits And Grace ‐ Abbeville, GA

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Greet guests, escort them to their seats, and present them with menus.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Maintain food and equipment inventories, and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Order and purchase equipment and supplies.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Secretary Jul 2013 ‐ Jul 2016 Stephens Brothers Trucking ‐ Abbeville, GA

Receive and place telephone calls.

Schedule and make appointments.

Make photocopies of correspondence, documents, and other printed matter.

Prepare and distribute invoices to bill clients or pay account expenses.

Draft and type office memos.

Made Deposits

Restaurant Manager May 2010 ‐ Jan 2013 Ziggys Family Restaurant ‐ Rochelle, GA

Review employees' work to evaluate quality and quantity.

Prepare and maintain time or payroll reports, as well as details of personnel actions, such as performance evaluations, hires, promotions, or disciplinary actions.

Recruit, hire, or discharge workers.
Prepared Breakfast & Buffet Lunch & Menu Items
Balanced Daily Paperwork
Did Payroll
Ordered Groceries & Maintained Inventory Sheet
Catered Functions for Customers
Answered Phone and took Call In Orders.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Greet guests, escort them to their seats, and present them with menus.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule staff hours and assign duties.

Perform food preparation or service tasks such as cooking, clearing tables, and serving food when necessary.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Order and purchase equipment and supplies.

Restaurant Manager Jun 2009 ‐ May 2010 Frank's Cafe ‐ Rochelle, GA

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Greet guests, escort them to their seats, and present them with menus.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Maintain food and equipment inventories, and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Order and purchase equipment and supplies.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Education