Restaurant Manager
Sabaidee by Julieannes Kitchen
- Oversaw daily restaurant operations, ensuring high standards of service and customer satisfaction.
- Managed staff schedules and training programs to maintain optimal team performance and efficiency.
- Implemented cost control measures to reduce waste and improve profitability.
- Developed and executed marketing strategies to enhance brand visibility and attract new customers.
- Monitored inventory levels, placing orders as needed to ensure consistent supply availability.
- Conducted regular performance evaluations, providing feedback to foster professional growth among team members.
- Analyzed customer feedback to identify areas for improvement in service delivery and menu offerings.
- Collaborated with vendors to negotiate contracts, securing favorable terms for food supplies and equipment purchases.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.