Rebecca Neisler

• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
• Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
• Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
• Partnered with chefs in developing new recipes while maintaining a cost-effective approach that maximizes profits.
• Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients.
• Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
• Monitored employee performance by providing constructive feedback as needed during shift changes or at end of shift reviews.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
• Assisted with catering requests from external clients when necessary by coordinating menus, staffing needs, delivery schedules.
• Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervised 23 team members and fulfilled dining needs and desires of patrons.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Trained new employees to perform duties.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Oversaw food preparation, production and presentation according to quality standards.

*Menu planning including allergy friendly foods

*Cooking all home cooked style meals as well as daily specials consistently

*Baking all the sweets for the café

*Opening and closing of cafe

*Supply ordering

*Customer service

*Cooking all home cooked style meals as well as daily specials consistently

*Barista

*Staff management

*Staff training

*Food safety supervisor

*Main cook

*Stock ordering

*Stock control

*Staff training

*Ohs management

*Cash handing

*Barista

*Menu planning

*Manage rosters

*Waitressing

*Cash handling

*Opening and close of shop

*Customer service

cooking 

close of shop

cleaning 

food preparation 

customer service 

cash handling

barista

restaurant operations for a busy restaurant

catering for on average 350 people a day

function preperation

function cooking 

cleaning 

food preperation

quality meal presentation