Katie Kimber
Danville
Summary
Dynamic Restaurant Manager with over 20 years of experience in driving operational efficiency and enhancing guest experiences. Proven strengths in effective communication, conflict resolution, and fostering a positive team environment to support restaurant objectives.
Overview
21
21
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work History
Restaurant Manager
Rbi
Shamokin
05.2005 - Current
- Oversaw daily restaurant operations and ensured adherence to company standards.
- Managed staff schedules and coordinated shifts for optimal coverage.
- Trained new employees on service protocols and food safety regulations.
- Conducted regular inventory checks and ordered supplies as needed.
- Implemented cost-control measures to maintain budgetary guidelines.
- Resolved customer complaints promptly to enhance satisfaction levels.
- Fostered a positive team environment through effective communication strategies.
- Collaborated with kitchen staff to streamline service efficiency and food quality.
- 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.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Ensured compliance with all food safety regulations and sanitation standards.
- Assisted with kitchen preparation during peak times as needed.
- Optimized profits by controlling food, beverage and labor costs.
- Adhered to all health department regulations regarding food storage and preparation.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Managed accounts payable, accounts receivable and payroll.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Established policies for cash handling procedures to maximize security measures.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Created new menu items based on customer feedback and industry trends.
- 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.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- 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.
Education
Associate of Arts - Criminal Justice
McCann School of Business & Technology
Sunbury, PA 06.2008 - 06.2009
Skills
- Staff scheduling
- Inventory management
- Cost control
- Food safety compliance
Certification
- Food safety certification
Timeline
Associate of Arts - Criminal Justice
McCann School of Business & Technology
06.2008 - 06.2009
Restaurant Manager
Rbi
05.2005 - Current