Justina Mwape

• Disciplined and dedicated to meeting high-quality standards.
• Modify recipes to accommodate dietary restrictions and allergies.
• Work closely with front-of-house staff to facilitate excellent customer service.
• Coordinate with team members to prepare orders on time.
• Food tasting.
• Implement food cost and waste reduction initiatives to save money.
• Menu-planning
• Data-Capturing

• Developed and implemented strategic marketing initiatives to enhance brand visibility and customer engagement.
• Oversaw operational budgets, ensuring efficient allocation of resources aligned with organizational goals.
• Led cross-functional teams to streamline service delivery processes, improving guest satisfaction rates.
• Analyzed market trends to inform decision-making and drive competitive positioning within the hospitality sector.
• Mentored junior staff on best practices in guest relations and operational excellence.
• Enhanced collaboration across departments to optimize event planning and execution for large-scale gatherings.
• Enhanced customer satisfaction by streamlining communication channels and improving response times.
• Developed innovative solutions to complex problems, resulting in improved organizational performance.
• Reviewed employee concerns and new opportunities to drive business strategies.
• Achieved company growth by implementing strategic marketing plans and business development initiatives.
• Orchestrated successful turnaround strategy for underperforming business units, restoring profitability within year.

• Established daily kitchen schedules, aligning staffing needs with peak service periods to maximize productivity.
• Implemented sanitation protocols that improved compliance with health regulations during inspections.
• Checked and tested foods to verify quality and temperature.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.

managing the restaurant operations

staff time table allocations

stock taking

ordering stock

menu-planning

staff supervision

• Oversaw daily operations, ensuring compliance with health and safety regulations.
• Streamlined inventory management processes, reducing waste and improving stock accuracy.
• Developed training programs to enhance team performance and service efficiency.
• Analyzed sales data to identify trends and drive promotional strategies effectively.

• Supervised daily food and beverage operations, ensuring high service standards and guest satisfaction.
• Coordinated staff training programs, enhancing team performance and operational efficiency.
• Developed and implemented inventory control systems to minimize waste and optimize stock levels.
• Analyzed customer feedback to refine menu offerings and improve dining experiences.