EUGENE TETTEY APPIAH

• Trained staff on procedures and equipment handling to boost operational efficiency.
• Scheduled shifts and assigned team members to maximize workflow effectiveness.
• Ensured product storage and preparation met time and temperature standards.
• Employed and trained new personnel to sustain required staffing levels.
• Developed training programs to foster a high-performing workforce.
• Conducted compliance checks, ensuring strict adherence to regulations.
• Monitored product quality to maintain standards and mitigate issues.
• Oversaw restaurant operations and managed stock ordering for seamless operations.
• 
  

Maintained accurate inventory levels to ensure product availability.

Ensured quality product delivery for customer satisfaction.

Managed employee schedules and rotations to optimize labor efficiency.

Trained team on standard operating procedures to enhance operational compliance.

• Created warm, friendly atmosphere to enhance guest experience.
• Directed customers to appropriate areas based on specific needs.
• Managed guest flow into dining area to ensure efficient service.