Hoi Yan Vivian Poon

- Coordination of Front of House and Back of House restaurant activities on a daily basis- Provide excellent service and increase customer satisfaction.- Respond to client complaints quickly and accurately.- Organize and manage shifts- Improve productivity by evaluating staff performance and providing feedback.- Estimate future requirements for commodities, kitchen utensils, and cleaning supplies.- Ensure that sanitation and safety laws are followed.- Create thorough reports on revenue and expenses on a weekly, monthly, and annual basis.- Recommend strategies for reaching a larger audience (for example, discounts and social media marketing).- Instruct new and existing personnel on proper customer service procedures.- Implement policies and procedures that will ensure the viability of future restaurant operations.- Maintain high levels of internal and external customer service.- Determine the demands of your customers and answer to all of their complaints promptly.- Provide management with sales and productivity figures.

• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Maintained accurate records of sales, labor and other costs.

• Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
• Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
• Took basic reservations and communicated with waitstaff and kitchen about special accommodations.
• Maintained cleanliness of overall dining room.

• Answered customer questions about hours, seating, and menu information.
• Delivered unparalleled service to drive positive dining experience and repeat customer visits.
• Monitored front entrance for new guests while assisting servers by taking and delivering drink orders.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.

• Cultivated warm relationships with regular customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Participated in dining room sidework such as refilling condiment bottles, preparing menus and arranging silverware packages.