Janiece Hill

Continued employment with the owners of Cooter Brown's, after the sale of the restaurant. Managed day-to-day operations, ensuring top-notch customer service. Provide thoughtful guidance to personnel in navigating and resolving snags, while servicing over 400 guests daily. Managed budget implementations, employee reviews, training, schedules, and ensure all certifications and licenses are up-to-date. Coached and developed a team that performs in a manner that will result in service excellence. Introduced new methods, practices, and systems to reduce turnaround time. Provided strategic oversite of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives. Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term growth. Scheduled employees for shifts, taking into account customer traffic and employee strengths. Streamlined kitchen and front-of-house communication, resulting in a 25% decrease in average customer wait time for orders.

Managed and mentored over 50 employees, created successful training and coaching procedures. Maintained up-to-date employee files and certifications. Handled all building maintenance and inspections while staying under budget. Scheduled kitchen and front-of house employees weekly, based on job performance and business needs. Developed and priced food and drink menus quarterly to ensure profit. Maintained all social media, marketing, and promotions to gain new customers and book private events. Exceeded sales targets by 27% during the last three Sea Witch Festivals. Created and developed bourbon tasting dinners which raised sales on Fridays and Saturdays by 7% during the off-season. Managed, staffed, and developed food and drink recipes for all downtown crawls. Tracked trends and suggested enhancements to both challenge and refine company's product offerings. Reduced financial inconssistencies while assessing and verifying billing invoices and expense report.

Planned and managed private events, such as weddings, corporate events, and private dinners. Maintained and built comprehensive database of industry contacts, vendors and venues. Developed and implemented successful marketing plans to generate event revenue. Coordinated with kitchen and catering staff on delivery, timing and service style of food. Promoted public events through multiple channels. Maintained accurate records of all expenditures. Managed vendor relationships, client communication, and budgets. Coordinated florists, photographers, and musicians for events. Researched and identified new vendors and suppliers to obtain competitive pricing. Implemented contingency plans to address last-minute changes or unforeseen events. Developed creative themes for events and created related activities, food, and drinks to engage attendees. Analyzed event costs to identify areas of improvement and cost savings.