ANDREW CHIDZIYA

Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Providing excellent service to all guests at all times.
• Handling of more than 70+ calls everyday from guests reservations.
• Responsible for general maintenance of restaurant, repairs and replacement.
• Supervises and assists the Assistant Restaurant Manager to maintain high level of service.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Supervised a selection of well-trained staff to enhance overall operational efficiency.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Cultivated a positive workplace culture by implementing strategic conflict resolution and team activities.
• Prepares reports and letters utilizing personal computer system and equipment.
• Ensuring that all health rules and regulations such as USPH are maintained and adhered to and where necessary provides training to other members of the restaurant team.
• Maintain complete knowledge of tables, waiter stations and seats numbers, proper table setups, hours of operation, menus and dress code of assigned restaurant/outlet.
• Knowledge of all menu items, cooking methods and beverage selections available.
• Thorough understanding of Time and Attendance procedures, shipboard training.
• Reporting to the Restaurant Operations Manager on all guests issues, special requests, suggestions and complaints and where possible resolving

• Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Managed approximately 50-70 incoming call and reservations per day from customers.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
• Enhanced patron satisfaction by skillfully resolving issues through active listening and effective communication.
• Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
• Assisted with menu development, resulting in a diverse and appealing selection for patrons.
• Boosted sales of high-margin items by developing promotional strategies in collaboration with marketing team.