Abban Emmanuel yaw
Riyhad
Summary
Dynamic leader with a proven track record at McDonald's, enhancing operational efficiency and customer satisfaction. Excelled in inventory control and team management, significantly reducing staff turnover. Skilled in conflict resolution and regulatory compliance, fostering an inclusive environment and driving revenue growth through strategic menu development and promotions planning.
Overview
6
6
years of professional experience
6
6
Certification
Work History
Restaurant Manager
McDonald's
12.2017 - 08.2023
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Education
Diploma - Business Economics
Hamburger University
Riyhad Saudi Arabia 08.2023
Skills
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Operations Management
- Point of Sale (POS) system operation
- Passion for customer satisfaction
- Shift Management
- Customer-Oriented
- Organization and prioritization
- Complaint resolution
- Staff Scheduling
- Food Service Background
- Customer loyalty
- Adaptable
- Business operations expertise
- Menu development
- Employee Retention
- Schedule Coordination
- Supervisory skills
- Performance Improvement
- Recruitment
- Conflict resolution techniques
- Reservation handling
- Kitchen equipment operation and maintenance
- Pre-shift walk-through
- Promotions planning
- Order delivery practices
- Supply Chain Management
- Regulatory Compliance
Certification
Shift Leadership
Developing the lead in me
Leading great restaurant
Languages
Arabic, English and Twi
Advanced (C1)
Timeline
Restaurant Manager
McDonald's
12.2017 - 08.2023
Diploma - Business Economics
Hamburger University
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