Ivana G.

control taking in the restaurant  coordinate staff scheduling and rotas,  Prepared weekly reports on sales, profits, etc. and documented them  Calculated timecards, processed employee payroll, and managed a revenue of over $1500 per day  report to, and attend regular meetings with other managers or head office representatives  ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations  handle customer complaints and queries  implement branded promotional materials from head office  Supervised, motivated, evaluated, and coached employees and facilitated effective training programs  Maintained inventory control of all products and enforced all proper food sanitation procedures  Directed cooking, wrapping and packing of food prepared and served, collecting of monies from in-house and take-out customers and assembling of food orders for wholesale customers.  Followed procedures for safe food preparation, assembly, and presentation while ensuring that employees adhered to policies  Looked after the store maintenance, cleanliness of store, and maintained high safety standards  Strictly followed store policies and implemented them effectively  Provided high quality customer service