Andrew P.

Staff Supervision and Training: Assist in hiring, training, and managing restaurant staff, including servers, cooks, and cleaning staff. Provide ongoing training to ensure high levels of customer service and efficiency. Create work schedules and ensure the restaurant is adequately staffed during peak hours. Customer Service: Address customer complaints and concerns promptly and professionally. Ensure customers receive a high standard of service and that their needs are met. Monitor customer feedback and make improvements where necessary. Operational Support: Help with day-to-day operations, including overseeing food preparation and maintaining health and safety standards. Ensure the restaurant is clean, organized, and well-maintained. Assist in managing inventory, ordering supplies, and ensuring the restaurant is stocked. Financial Management: Assist in budgeting, controlling expenses, and ensuring the restaurant meets financial goals. Track sales and manage cash flow, ensuring proper cash handling and accurate accounting. Help with cost control measures, including managing food waste and labor costs. Compliance and Safety: Ensure the restaurant complies with all local health, safety, and labor regulations. Monitor sanitation procedures to guarantee food safety standards are met. Oversee safety practices, ensuring the well-being of staff and guests. Marketing and Promotions: Help implement marketing strategies to promote the restaurant and attract new customers. Assist in organizing events, promotions, or special offers to drive business. Problem-Solving: Resolve operational issues, staffing conflicts, or customer complaints in a calm and efficient manner. Provide support to the Restaurant Manager in decision-making and long-term planning. Leadership: Lead by example in fostering a positive and productive work environment. Motivate and encourage staff to provide excellent service. Provide feedback and evaluations for staff performance.

•Marketing and promoting the food and beverage offerings. •Overseeing the training and development of staff. •Planning and executing special events. •Managing the budget for the food and beverage department.

•Head cashier of the restaurant •Assisting with inventory management and ordering supplies: This includes keeping track of inventory levels, placing orders for new supplies, and maintaining proper storage for food and beverages. •Following health and safety guidelines. •Taking orders and relaying them to the kitchen or bar staff •Handling cash and credit card transactions •Maintaining a clean and organized dining area

•3 months weekend internship in culinary •Assisted on the live counters and provided service to VIP clientele