DALISO LUNGU

Restaurant Manager

retail food company

Lusaka

04.2018 - Current

Directed daily restaurant operations to optimize service efficiency and enhance customer satisfaction.
Managed daily restaurant operations to ensure efficient service and customer satisfaction.
Trained and supervised staff on food safety and quality standards.
Developed staff schedules to optimize labor management and productivity.
Oversaw inventory management, including ordering and stock rotation procedures.
Implemented marketing strategies to promote daily specials and events.
Resolved customer complaints promptly to maintain positive dining experiences.
Conducted regular staff meetings to communicate updates and performance expectations.
Monitored cleanliness and organization of dining areas and kitchen facilities.
Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
Resolved customer complaints in a professional manner to maintain positive relationships with guests.
Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
Supervised and trained staff in customer service, food handling, and safety protocols.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
Prepared employee schedules to maintain appropriate staffing levels during peak periods.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Ordered supplies from vendors as needed while staying within budget guidelines.
Ensured compliance with all food safety regulations and sanitation standards.
Adhered to all health department regulations regarding food storage and preparation.
Conducted weekly team meetings to discuss performance issues and provide feedback.
Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
Updated computer systems with new pricing and daily food specials.
Established policies for cash handling procedures to maximize security measures.
Resolved conflicts among employees in an effective manner.
Worked in close collaboration with team members to ensure customers received high-quality service.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Explained goals and expectations required of trainees.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.