Thomas Wallace

Red Lobster

11.2007 - Current

Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
Carefully interviewed, selected, trained, and supervised staff.
Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Reconciled cash and credit card transactions to maintain accurate records.
Correctly calculated inventory and ordered appropriate supplies.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Developed, implemented, and managed business plans to promote profitable food and beverage sales.

Summary