EDWARD MENSAH

Assistant Restaurant General Manager

ARABIAN TEE HOUSE

10.2019 - Current

Supported daily restaurant operations, ensuring smooth service and customer satisfaction.
Assisted in training new staff on operational procedures and customer service standards.
Maintained cleanliness and organization of dining areas to enhance guest experience.
Monitored inventory levels and assisted with ordering supplies to meet demand.
Collaborated with kitchen staff to ensure timely food preparation and delivery.
Implemented feedback mechanisms to gather customer insights for service improvement.
Utilized point-of-sale systems for accurate order processing and cash handling.
Contributed to team meetings by sharing observations for operational efficiency enhancements.
Improved customer satisfaction by addressing and resolving customer complaints promptly and professionally.
Immediately resolved issues with patrons by employing careful listening and communication skills.
Implemented cross-training initiatives among team members which increased flexibility in staffing and improved overall service delivery.
Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
Optimized table turnover rates by training staff on efficient service techniques and refining seating arrangements for peak hours.
Maintained a clean and inviting atmosphere within the restaurant by implementing strict cleanliness standards for both staff members and the dining area itself.
Streamlined operations by implementing efficient staff scheduling, reducing labor costs while maintaining service quality.
Managed financial responsibilities including budget development, cost control measures, and revenue tracking.
Established rapport with regular customers through personalized service experiences, encouraging loyalty visits and positive word-of-mouth referrals from satisfied guests.
Collaborated with General Manager to develop strategic plans for business growth in alignment with company objectives.
Supervised all areas of restaurant to keep it clean and well-maintained.
Facilitated effective communication between front-of-house and back-of-house teams, fostering a collaborative work environment that led to smoother operations.
Coordinated private events, working closely with clients to ensure their vision was executed flawlessly while maximizing profitability for the restaurant.
Evaluated employee performance using established metrics during regular evaluations, identifying opportunities for professional growth or necessary corrective action when warranted.
Boosted employee morale through recognition programs, leading to higher retention rates and improved teamwork.
Increased sales with targeted marketing promotions and event planning for special occasions.
Oversaw vendor relationships to ensure timely deliveries of high-quality products at competitive prices.
Recruited top talent for open positions, conducting thorough interviews to select candidates who met skill requirements and cultural fit.
Ensured compliance with health and safety regulations by regularly inspecting the facility, equipment, and staff practices.
Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
Completed inventory purchases and oversaw shipment processing.
Reduced food waste by closely monitoring inventory levels, ordering supplies as needed, and adjusting menus accordingly.
Enhanced team performance by providing regular coaching and feedback to employees.
Monitored industry trends, adjusting business strategies as necessary to remain competitive in a constantly evolving market.