Agata Stapleton

Managed daily operations for smooth restaurant functioning.

Liaised effectively with all departments, ensured seamless operation flow from kitchen to tables.

Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.

Resolved customer complaints promptly, leading to improved customer satisfaction.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Conducted training sessions for new team members to ensure understanding of service standards., enhanced service quality.

Monitored stock levels regularly; minimised waste and over-ordering incidents.

Developed relationships with suppliers for better inventory management.

Streamlined staff rotas to optimise efficiency.

Tracked key performance indicators on a weekly basis; identified areas needing improvement.

Fostered team spirit amongst staff, contributing to a positive work environment.

Enhanced guest experience through attentive service and personalised support.

Memorised complete menu and offered guests knowledgeable suggestions.

Advised customers on wine and beverage pairings with selected food items.

Boosted order value by effectively upselling sides, drinks, and desserts.

Met customer dietary requirements by coordinating closely with kitchen staff effectively.

Managed table settings to maintain neat, presentable arrangements for dining.

Collected customer feedback to refine service delivery and offer actionable insights to kitchen staff.

Stayed up to date on menu changes to accurately answer customer queries.

Serving customers, cash handling, managing bookings, opening and closing the restaurant, maintaining communication between kitchen, floor and bar. Creating rotas, stocktaking, creating and managing private events Dealing with wine deliveries, wine and bar staff training.

Resolved customer complaints, rebuilding trust in our restaurant.

Delegated responsibilities to team members, enhancing overall productivity.

Collaborated with management on operational issues, implementing solutions for improved efficiency.

Manage customer cash handling and ensure booking information stays accurate.
Take responsibility for restaurant opening and closing to meet shift standards.
Coordinate communication between kitchen, floor, and bar for smoother service delivery.

Implemented company policies effectively, maintained high standards of service delivery.

Manage customer cash handling and ensure booking information stays accurate.Take responsibility for restaurant opening and closing to meet shift standards.Coordinate communication between kitchen, floor, and bar for smoother service delivery.

Oversaw inventory management to avoid any shortage or excess stock issues.

Monitored employee attendance records for maintaining discipline within the team.

Delegated tasks efficiently to maximise productivity.

Implemented cost reduction measures to lower overhead expenses.

Liaised with suppliers to ensure timely deliveries.

Managed produce orders to ensure optimal stock levels and freshness in patisserie.

Monitored health and safety measures for guaranteed compliance.

Oversaw facility maintenance and allocated needed resources to meet standards.

Facilitated recruitment processes to ensure timely hiring of suitable staff. and new staff induction to support team coverage.

Assisted in the recruitment process for hiring quality staff members.

Facilitated monthly training sessions for enhanced staff performance.

Fostered positive work culture to enhance morale and daily engagement.

Fostered a positive work culture to boost employee morale.

Resolved customer complaints promptly, resulted in increased customer satisfaction rates.

Managed stock and produce control to ensure efficient service for customers.

Utilised negotiation skills to minimise conflicts and promote a harmonious work environment. through effective communication and negotiation skills.