ASSISTANT MANAGER
Saffron Restaurant
Mar 2003 - Feb 2005 (2 years)
• Leading and managing restaurants
• Responsible for different tasks such as restaurant marketing strategies, recruiting and
hiring restaurant staff, training, overseeing food quality, developing menus as well as
greeting and serving restaurant guests
• Organized schedules, workflows and shift coverage to meet expected business
demands.
• Maintained inventory accuracy by counting stock-on-hand and reconciling
discrepancies.
• Collaborated with store manager to develop strategies for achieving sales and profit
goals.
• Enforced company policies and procedures to strengthen operational standards
across departments.
• Delegated daily tasks to team members to optimize group productivit