Jessica Cowan

Front of House Supervisor

Ollies Restaurant

12.2023 - 01.2025

Enhanced customer satisfaction by providing attentive service and addressing concerns promptly.
Trained new employees on company policies, procedures, and service standards to ensure consistent guest experiences across the team.
Performed cash handling activities and secured nightly bank deposits.
Monitored daily cash handling procedures to reduce discrepancies while maintaining accurate financial records for the establishment.
Developed strong relationships with customers, resulting in repeat business and word-of-mouth referrals.
Led pre-shift meetings for Front of House staff members, reviewing daily specials, upcoming events, or pertinent announcements as necessary.
Acted as a liaison between Front of House and Back of House departments, ensuring clear communication for seamless service delivery.
Collaborated with the management team to develop promotional events that attracted new clientele while maintaining existing customer loyalty.
Managed reservations, table assignments, and seating plans to maximize restaurant capacity and minimize wait times for guests.
Handled customer complaints professionally and effectively, turning potential negative situations into positive outcomes.
Demonstrated adaptability in handling unexpected situations or challenges that arose during service hours, effectively addressing issues to maintain customer satisfaction levels.
Ensured seamless guest experiences by coordinating with Back of House staff to facilitate smooth communication between departments.
Increased efficiency by streamlining Front of House operations and implementing effective time management strategies.
Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
Analyzed customer feedback and implemented strategies to improve customer satisfaction.
Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
Addressed guest concerns and resolved all issues to guests' satisfaction.
Monitored food preparation, production, and plating for quality control.
Set and oversaw weekly and special event menu plans.