Edgars Strauss
Tukums,099
Summary
Dynamic Restaurant Manager with a proven track record at Gordon and Sons SL, excelling in inventory management and staff training. Successfully optimized costs and enhanced customer satisfaction through innovative menu development and effective team leadership. Committed to maintaining high service standards while fostering a positive work environment.
Overview
2
2
years of post-secondary education
6
6
years of professional experience
Work History
Restaurant Manager
Gordon and sons SL
Rojales , Spain
07.2018 - 07.2024
- Had to organise bookings, stock control, hire staff, social media, do staff rotas, order stock, make menus, organise parties.
- Oversaw inventory management to ensure adequate stock levels and reduce waste.
- Trained and supervised staff to maintain service standards and efficiency.
- Managed daily restaurant operations to ensure smooth workflow and customer satisfaction.
- Coordinated staff schedules to optimize coverage during peak hours and events.
- Resolved customer complaints promptly to maintain a positive dining experience.
- Conducted regular inspections of facilities to ensure cleanliness and safety compliance.
- Collaborated with suppliers to negotiate favorable terms for food and beverage purchases.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained detailed records of sales transactions and daily shift reports.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Assisted with kitchen preparation during peak times as needed.
- Optimized profits by controlling food, beverage and labor costs.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Updated computer systems with new pricing and daily food specials.
- Established policies for cash handling procedures to maximize security measures.
- Created new menu items based on customer feedback and industry trends.
- Collaborated with local businesses to create mutually beneficial partnerships.
- Resolved conflicts among employees in an effective manner.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Oversaw food preparation, production and presentation according to quality standards.
- Inspected dining and serving areas for cleanliness and proper setup.
- Explained goals and expectations required of trainees.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Restaurant Manager
The boathouse guernsey
St. Peter port , Guernsey
07.2018 - 07.2023
- Managed daily restaurant operations to ensure smooth workflow and customer satisfaction.
- Trained and supervised staff to maintain service standards and efficiency.
- Oversaw inventory management to ensure adequate stock levels and reduce waste.
- Implemented marketing strategies to enhance restaurant visibility and attract customers.
- Coordinated staff schedules to optimize coverage during peak hours and events.
- Resolved customer complaints promptly to maintain a positive dining experience.
- Conducted regular inspections of facilities to ensure cleanliness and safety compliance.
- Collaborated with suppliers to negotiate favorable terms for food and beverage purchases.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
Education
Unfinished - Hospitality
Business University Turiba
Riga , Riga 07.2002 - 07.2004
Skills
- Inventory management
- Staff training
- Menu development
- Cost control
Languages
Latvian
First Language
English
Proficient (C2)
C2
Spanish
Intermediate (B1)
B1
Russian
Elementary (A2)
A2
Timeline
Restaurant Manager
Gordon and sons SL
07.2018 - 07.2024
Restaurant Manager
The boathouse guernsey
07.2018 - 07.2023
Unfinished - Hospitality
Business University Turiba
07.2002 - 07.2004