Robert Hunt

• Oversaw daily operations, maintaining strict adherence to quality standards and regulatory compliance.
• Managed financial budgets, forecasting, and reporting, ensuring fiscal responsibility and sustainability.
• Oversaw profit and loss control to enhance financial stability and facilitate strategic decision-making.
• Controlled expenses and allocated financial resources to reach budget goals.
• Built successful business culture focused on performance optimisation and goal attainment.
• Selected and mentored senior staff, creating successful leadership team.
• Monitored operations to keep processes aligned with targets and matching forecasts.
• Developed successful strategies and policies, meeting organisational needs and implementing improvements.
• Developed high-performing teams to consistently exceed goals, drive revenue and expand markets.
• Analysed market trends and adjusted business strategies to capitalise on new opportunities for growth.
• Kept organisation in compliance with regulations and internal requirements.
• Coordinated cross-functional teams to deliver projects on time, within budget, and exceeding expectations.
• Enhanced customer satisfaction ratings by 40% through the introduction of comprehensive service improvement programmes.
• Established robust risk management frameworks, minimising vulnerabilities and safeguarding assets.
• Reported successes, failures, and new plans to governing body to guide decision-making.
• Analysed and determined courses of action to align operations and revenue performance with organisational goals.
• Ensured comprehensive allergen awareness to enhance safety and compliance in food handling.

• Oversee food stocks to ensure quality control, and enhance operational efficiency.
• Optimised food stock management to enhance kitchen efficiency and reduce waste.
• Facilitate dual-site operations between two stores to enhance inter-store collaboration and support restaurant functions.
• Enforce stringent health and safety standards to safeguard personnel, and mitigate risks.
• Facilitated creation of effective rotas and schedules for chefs, cleaners, and kitchen porters.
  Assisted in coordinating staffing plans to enhance workflow, and support operational efficiency.
• Contributed to maintaining a well-organised kitchen environment through diligent scheduling.
• Implemented scheduling protocols to enhance team performance and ensure consistent operational coverage.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Assisted in the recruitment, selection, and induction of new kitchen staff members.
• Enforced health and safety standards for food storage, preparation, and handling.
• Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
• Estimated food and labour costs and kept operations within budgets.
• Conducted performance evaluations for kitchen staff, identifying training needs and opportunities for growth.
• Ensure comprehensive allergen awareness to maintain safety standards in food preparation environments.
• Oversaw store operations in the absence of general manager, ensuring consistent adherence to company standards.
• Coordinated with staff to implement procedures that enhanced operational efficiency.
• Strengthened team collaboration by acting as a liaison between employees and management during critical periods.

Promote allergen awareness through comprehensive training and clear communication of food safety standards.

Optimise labour control systems through advanced scheduling software to enhance staffing alignment with project demands.

• Coordinated rotas and scheduling to maximise staff coverage and resource allocation.
• Assisted in creating team incentives to improve morale and productivity.
  Supported team members in comprehending incentive structures and associated benefits.
  Participated in feedback sessions to refine motivation strategies.
• Assisted team members in understanding project goals.
  Supported various team initiatives to foster collaboration.
  Encouraged knowledge sharing among peers for enhanced performance.
• Cultivated exceptional customer experiences by recruiting and training waiting staff and bartenders.
• Assisted teams in organising tasks and assigning responsibilities.
  Supported delegation of roles to enhance team efficiency.
  Facilitated effective communication among team members.
• Ensured high levels of health and safety to foster a secure work environment for all employees, guests, and contractors.
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• Managed daily operations of the restaurant, overseeing food quality and customer service standards.
• Supervised a team of over 20 staff members, ensuring effective training and performance evaluations.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Elevate guest experiences through implementation of personalised service approaches.
• Resolved customer complaints with professionalism, offering solutions to ensure satisfaction.
• Established positive relationships with guests and employees, creating positive, energetic environment.
• Directed staff in daily work assignments to help each achieve goals and uphold restaurant reputation.

• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Supervised work of cooks and kitchen helpers, helping to keep kitchen running smoothly.
• Trained new chefs, imparting essential culinary skills and kitchen management techniques.
• Implemented waste reduction strategies, significantly decreasing food wastage.

• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Established food presentation guidelines, ensuring dishes were visually appealing.
• Implemented waste reduction strategies, significantly decreasing food wastage.