Pessac, Nouvelle-Aquitaine, France
Summary
Led dynamic restaurant operations, overseeing daily shifts, managing teams, and ensuring exceptional customer service and operational efficiency for a high-volume fast-food establishment.
Highlights
Managed daily operational activities, including inventory control, food preparation verification, and equipment maintenance, ensuring adherence to quality standards and reducing waste.
Generated comprehensive daily activity reports on sales, customer traffic, and personnel management, providing critical data for strategic decision-making and performance optimization.
Cultivated a positive and cohesive team environment for up to 15 employees through regular briefings, conflict resolution, and motivational strategies, enhancing team productivity and morale.
Oversaw full restaurant cycles, from meticulous opening preparations and setup to thorough closing procedures and sanitation, consistently maintaining high standards of cleanliness and operational readiness.
Ensured strict compliance with HACCP food safety regulations and internal protocols, meticulously documenting temperature logs and tracing activities to uphold health and safety standards.