Social Media Expert

Managed a high-volume kitchen of 30 staff members for a restaurant with annual sales of $5M, keeping food costs to 31% and labor costs to 17% of staff size. Created all recipes and menus. Implemented a recipe procedure for each new menu change. Developed a yield chart system for fish butchering, as well as for items used on a daily basis to assist with ordering and par levels. Ensured weekly scheduling was consistent with projected sales. Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills. Assisted with the development of full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation. Acted as head chef when required to maintain continuity of service and quality.

Learned and became familiar with all aspects of company products to assist customers with technical questions. Created Customer Relationship Management database for company, used by management and other customer service associates to track and resolve customer inquiries. Coordinated with accounting department regarding customer address changes, refunds, and exchanges. Organized structure of customer service and fulfillment department to increase customer sales and respond more efficiently to customer inquiries. Addressed customers inquiries and ensured customers were directed to correct department to resolve issues if needed. Retained customer with excellent customer services and offering discounts when trying new products and Assisted customers with little to no supervision.