LAURA AURAH

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.

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• Followed CDC guidelines to establish accuracy and compliance with COVID-19 protocols.
• Assisted with development and implementation of COVID-19 protocols to establish detailed and clear guidelines.
• Managed time efficiently in order to complete all tasks within deadlines.
• Hired employees and initiated new hire paperwork process.
• Identified and sourced qualified candidates for open positions to meet organizational needs.

• Resolved customer complaints involving food or beverage quality and service.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Correctly calculated inventory and ordered appropriate supplies.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Identified cost savings by researching new vendors and negotiating with partnered vendors.
• Attracted new clients and maintained pre-existing clients through excellent word-of-mouth marketing.
• Coordinated with over vendors and event contributors, caterers and transportation services.
• Arranged transportation reservations, hotel room blocks and beverage and food flat fees for future events.