Richard Kessell

1. Greeting and Seating Guests

• Welcome guests warmly and manage seating plans.
• Confirm reservations and escort guests to their tables.

2. Taking Orders

• Present menu options and answer questions about dietary restrictions.
• Accurately record orders and relay them to kitchen staff.

3.Serving Food and Beverages

• Serve food and drinks promptly.
• Ensure guests have necessary items and check back for satisfaction.

4. Handling Payments

• Present bills and process various payment methods.
• Handle cash, credit transactions, and provide change/receipts.

5. Maintaining Cleanliness

• Keep dining area clean, including tables and floors.
• Reset tables and clean restrooms and common areas regularly.

6. Customer Service

• Address and resolve guest complaints professionally.
• Engage with guests to ensure enjoyable experience.

7. Coordinating with Kitchen Staff

• Communicate orders and special requests to kitchen.
• Coordinate timing of food delivery to ensure smooth service.

8. Managing Reservations and Waitlist

• Handle phone reservations and maintain organized waitlist.
• Inform guests of wait times and table status updates.

9. Upselling and Promoting Specials

• Recommend menu items, specials, and promotions.
• Upsell additional items and provide information on loyalty programs.

10. Training and Supervising New Staff

• Assist in training new FOH staff and monitor performance.
• Ensure adherence to restaurant policies and standards.

11. Safety and Compliance

• Follow health and safety regulations and report hazards.
• Ensure compliance with licensing laws and restaurant policies.

12. Inventory and Stock Management

• Monitor and restock FOH supplies.
• Conduct inventory checks and assist with deliveries.

1. Supplier and Developer Relationships

- Developed and maintained a network of local supplier relationships to diversify the product pipeline.

- Built strategic relationships with developers and owners, driving growth and increasing property diversity.

2. Event Management

- Managed event coordination across multiple markets.

3. Team Leadership

- Led FOH & BOH teams by setting up a successful recruitment process, mentorship, and career advancement opportunities.

4. WH&S Compliance

- Implemented and ensured compliance with WH&S standards.

5. Pipeline and Process Management

- Managed pipelines, supporting full compliance with established business development procedures and driving process improvements.

6. Employee Training

- Trained new employees on proper protocols and customer service standards.

7. Customer Relations

- Interacted well with customers to build connections and nurture relationships.

- Fostered favorable community relations, expressing the value of partnership and enhancing the corporate public image.

8. Scheduling and Attendance Management

- Scheduled employees for shifts, taking into account customer traffic and employee strengths.

- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

9. Operations Management

- Managed purchasing, sales, marketing, and customer account operations efficiently.

- Monitored daily cash discrepancies, inventory shrinkage, and drive-off incidents.

10. Recruitment and Organizational Development

- Recruited, hired, and trained initial personnel, establishing key internal functions and outlining the scope of positions for the new organization.

11. Business Strategy Implementation

- Implemented business strategies, increasing revenue and effectively targeting new markets.

• Ensured the venue complied with all liquor laws, health regulations, and company policies
• Manage FOH & BOH staff.
• Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
• Ensured smooth execution of events by coordinating logistics, catering, audio-visual equipment, and other essential services.
• Operation of a very busy gaming room, plus TAB
• Greet guests and respond to guest inquiries and requests in a friendly and succient manner
• Organisation & rollout of private functions
• Implemented revenue producing events
• Manage social media accounts
• Mange quality and stock take control
• Ensure product quality of food and beverage
• Manage cellar operations
• Control of RSA and security
• Complied with all liquor laws, health regulations, and company policies
• Manage and maintain staff culture, always pointing towards positivity, productivity, respect and professionalism

• Mange functions, bookings & customer experience
• Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
• Liaised with marketing agency in running of social media accounts
• Stock management, ordering and rotation, including suggestions for improvement
• Keep track of monthly, quarterly and yearly goals
• Legal compliance and working knowledge of liquor licensing, music licensing, safety regulations and security procedures
• This includes training staff in such matters
• Create & manage staff rosters
• Exercised good public and customer relations skills at all times
• Complied with all liquor laws, health regulations, and company policies
• Performed side duties as required.
• Ensured smooth execution of events by coordinating logistics, catering, audio-visual equipment, and other essential services.

• Prepared beverages, cocktails and wine orders in adherence to state and city alcohol laws
• Maintained a clean and well-stocked bar and cellar
• Develop and lead others in achieving the company vision
• Display strategic leadership skills
• Manage the business aspects of the bar, such as adhering to a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals
• Hiring and training staff to provide excellent service to patrons
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours
• Setting and enforcing quality and safety controls
• Planning, programming and marketing event production.
• Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing 25% improvement over prior onboarding process.