Chant Balian

•Overseeing daily operations to ensure the restaurant runs smoothly.
•Ensuring food quality and service standards are met consistently.
•Managing inventory and ordering supplies.
•Hiring, training, and supervising staff members.
•Scheduling shifts and ensuring adequate staffing levels.
•Conducting performance reviews and addressing any issues.
•Handling customer complaints and resolving issues promptly.
•Ensuring a high level of customer satisfaction.
•Engaging with customers to receive feedback and improve services.
•Managing the restaurant’s budget and financial records.
•Analyzing financial reports to optimize profitability.
•Overseeing payroll and other financial transactions.
•Developing and implementing marketing strategies to attract customers.
•Promoting special events and seasonal offers.
•Collaborating with other businesses for cross-promotions.
•Ensuring compliance with health and safety regulations.
•Maintaining cleanliness and sanitation standards.
•Keeping up-to-date with local, state, and federal regulations.
•Overseeing maintenance of the restaurant’s equipment and facilities.
•Coordinating repairs and renovations as needed.
•Setting long-term goals for the restaurant’s growth and development.
•Identifying opportunities for business improvement.
•Staying informed about industry trends and competitors.

• Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
• Enhanced customer satisfaction through consistent delivery of high-quality food and service.
• Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
• Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
• Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
• Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Ensured compliance with all health department regulations as well as company policies and procedures.
• Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Recruited and hired employees offering talent, charisma and experience to restaurant team.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Leading front-of-house and back-of-house teams.
• Handling team conflicts.
• Streamlining operations.
• Hiring and onboarding new employees.
• Ensuring and measuring guest satisfaction.
• Managing inventory.
• Managing finances P&L,Balance Sheets and Variances.
• Enforcing COVID-19 safety protocol.

• Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
• Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
• Reduced financial discrepancies by monitoring credit card sales and deposits.
• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
• Established and optimized schedules to keep coverage and service in line with forecasted demands.
• Working with staff shortage in order to keep the restaurant PNL
• Creating par levels for the bakery and pastry with minimal wastage.
• Staff coaching and Development

• Built strong relationships with customers through positive attitude and attentive response.
• Mentored and guided employees to foster proper completion of assigned duties.
• Demonstrated knowledge of company mission and goals and mentored employees in reaching objectives aligned with company core values.
• Positioned as go-to person for up to staff members, troubleshooting complex administrative and training issues promptly.
• Initiated timely response to emails, voicemails and written correspondence.
• Completed special cuts, grooves and bevels to produce desired looks.
• Set up and calibrated machinery to meet specific production requirements and meet desired tolerances.
• Optimized customer support by establishing collaborative service environment.
• Partnered with managers to identify and capitalize on sales trends and brand initiatives.
• Facilitated training for associates through daily coaching and regular performance appraisals.
• Molded team and embraced change to adapt within dynamic market.
• Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals.
• Verified confidential budget reports remained up-to-date for Restaurant Manager.
• Identified stock imperfections, assigned grades and noted production concerns based on regular inspections.
• Led team of 50 members while providing exceptional customer service.
• Participated in cross-functional team-building activities.
• Planned, managed and directed daily board operations to increase revenue and reduce costs through P&L analysis.

• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Purchased adequate quantities of food, beverages, equipment and supplies.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Carefully interviewed, selected, trained and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Strategically developed effective marketing plans to increase sales and profits while managing costs.
• Led and directed team members on effective methods, operations and procedures.
• Interacted positively with customers while promoting hotel facilities and services.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Correctly calculated inventory and ordered appropriate supplies.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Reconciled cash and credit card transactions to maintain accurate records.
• Maintained safe working and guest environment to reduce risk of injury and accidents.

• Kept server areas clean and stocked to increase efficiency while working tables.
• Achieved monthly sales goals by using successful strategies to promote specials, desserts and alcoholic beverages.
• Bussed and reset tables to keep dining room and work areas clean.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Suggested appropriate food and drink pairings to increase per-ticket sales.
• Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization and provide easy access during busy peak service times.
• Inspected dishes and utensils for cleanliness.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Supervised restocking of salad bar and buffet for lunch and dinner service.
• Enlisted coworkers' assistance for multi-order delivery to avoid spilling or dropping food.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Checked identification for minimum age for sale of alcoholic beverages.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Prepared specialty desserts for customers for special occasions.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Upsold drink specialty items, wine selections and desserts to increase overall sales and exceed targets.
• Used cash registers and credit card machines to cash out customers.
• Stayed up-to-date on menu changes to help customers make food choices.
• Monitored dining rooms for seating availability as well as service, safety and well-being of guests.

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests

• Deliver food orders from the kitchen to customers’ tables rapidly and accurately
• Act as the contact point between Front of the House and Back of the House staff
• Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies)
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins
• Serve welcome drinks and hors d’oeuvres, upon guests’ arrival
• Ensure food is served in accordance with safety standards (e.g. proper temperature)
• Check in with customers and take additional orders or refill water, as needed
• Remove dirty dishes and utensils
• Answer guests’ questions about ingredients and menu items
• Inform restaurant staff about customers’ feedback or requests (e.g. when they ask for the check)
• Make sure families with young children get kids menus and special silverware sets