Kalley Anderen

• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Addressed guest concerns and resolved all issues to guests' satisfaction.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Advertising hiring, reviewing applications & resumes, scheduling interviews, and interviewing potential new employees. Overall improving employee retention by hiring candidates who are a good fit for the company.
• Configured, customized, and integrated new Point of Sale system. This included phases of purchasing, planning, training, physical hardware set up, "back end" software set up, integration, and ultimately training staff on use.
• Managed a critical internet outage lasting 5 days during P.O.S. system setup. Adapting quickly to minimize disruption while implementing temporary solutions to maintain business operations.
• Developed and curated signature cocktail menus featuring unique recipes to enhance dining experience. While keeping cost down by communicating with suppliers to negotiate pricing and confirming a consistent supply of ingredients.
• Worked with the General Manager and wine reps to curate yearly wine lists tailored to the specific cuisine, ambiance, and customer preferences.
• Maintained accurate and organized records of daily sales, ensuring compliance with company policies and accounting standards by using Quickbooks.
• Using Quickbooks to do company wide payroll. Doing so manually to ensure accurate tracking of employee hours, wages, and deductions.
• Maintained compliance with all applicable payroll laws and regulations in a timely manner to avoid penalties.
• Created all current standards and procedures forms, packets, and checklists including

-Detailed side work check lists and procedures to ensure consistent and efficient completion of daily tasks.

-Establishing clear expectations for cleanliness, organization and setup of workstations, promoting a smooth and productive work environment.

-Created comprehensive training manuals covering all aspects of Front of House positions including, Host, Server, Bartender, and Expediter.

-Establishing clear written cleaning protocols and schedules to maintain a safe and sanitary environment for both staff and customers.

• Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
• Created and managed staff schedules and maintained adequate coverage for all shifts.
• Developed and implemented standardized scheduling procedures to optimize staffing levels and minimize labor costs. Reduced labor costs by efficiently sending staff home as business fluctuates.
• Established clear guidelines for requesting time off.
• Obtained my Food Manager license through ServeSafe.
• Completed an alcohol safety course and enforced that all staff serving alcohol also completed said course to ensure customer safety.
• Managed dining room and bar during service to ensure smooth and efficient operation.
• Implemented upselling strategies and techniques to increase revenue.
• Improved employee engagement by providing incentives and recognition for upselling success.
• Resolved guests complaints while maintaining positive customer environment.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• ·Verified prepared food met standards for quality and quantity before serving to customers.
• Used slow periods to restock supplies and prepare for high volume times.
• Served food and beverages promptly with focused attention to customer needs.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations.
• Checked guests' identification before serving alcoholic beverages.
• Inspected dishes and utensils for cleanliness.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.
• Cultivated warm relationships with regular customers.
• Seated customers in timely manner by managing reservations and waitlists skillfully.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

• Responded to customer concerns, working with manager to significantly raise customer satisfaction ratings.
• Processed payments for credit and debit cards and returned proper change for cash transactions.
• Maintained positive customer relationships by responding quickly to customer service inquiries.
• Rotated merchandise and displays to feature new products and promotions.
• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
• Interviewed, hired, and trained staff associates and equipped to comply with company policies and procedures.
• Reconciled daily sales transactions to balance and log day-to-day revenue.
• Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
• Trained new employees on proper protocols and customer service standards.
• Supervised creation of exciting merchandise displays to catch attention of store customers.