Palesa Kato

• Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
• Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
• Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
• Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
• Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
• Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
• Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
• Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Correctly calculated inventory and ordered appropriate supplies.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Oversaw food preparation and monitored safety protocols.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Coordinated with catering staff to deliver food services for special events and functions.
• Purchased food and cultivated strong vendor relationships.

*Stock taking and Odering

*Staff training and developing skills

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