Accomplished professional with extensive experience in profitable, smooth-running sales operations. Adept in charismatic management techniques, inspiring team leadership and effective budgetary operations. Specialist knowledge of insurance products and regulations.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
Work history
Assistant manager
Mint & Mustard (Inspiring Restaurants Limited)
Penarth, Vale of Glamorgan
2015.10 - Current
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
Addressed customer issues calmly and professionally, delivering quick, successful resolutions.
Enforced company policies and guidelines for all employees.
Worked with store manager to develop action plans to increase performance and exceed sales KPIs.
Maintained store appearance, including shelving organisation, store layout and visual merchandise planning.
Carefully managed and recorded cash and credit transactions, diminishing financial discrepancies.
Built customer relationships with consultative sales approach.
Recruited, interviewed and hired high-performing individuals, developing passionate, dedicated teams.
Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands.
Restaurant supervisor
La Porte Des Indes (Blue Elephant Group)
London
2012.11 - 2015.09
Ensured exceptional health and safety standards by closely monitoring restaurant operations.
Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
Interacted positively with customers, effectively promoting restaurant facilities and services.
Protected brand image with exceptional restaurant presentation and maintenance.
Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
Encouraged feedback from restaurant customers, using insights to implement positive process changes.
Analysed operations to improve restaurant efficiency and service levels.