Kenneth Hendricks

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both 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.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

Travel and train new deli associates in district

Rotate stock on sales floor

Slicing and serving Boars Head meats and cheeses

Making schedules

Inventory

Profit and loss statements

Ordering and checking in deliveries

• Closed out cash register and prepared cashier report at close of business.
• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Mentored and trained staff members to ensure exceptional customer service standards.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Streamlined inventory management for optimal stock levels and reduced waste.
• Developed strong relationships with suppliers, negotiating favorable terms and pricing.