KARRAH LAMPSON

Bar Manager

Cafe Roma

03.2023 - 10.2024

Managed daily operations, including scheduling, ordering, and inventory control.
Updated bar menu for alternating seasonal and holiday promotions.
Recruited, hired and trained new members of bar staff.
Delivered exceptional customer service by tending to guest needs.
Provided exceptional customer service at all times, resolving complaints quickly and professionally.
Built and managed team to keep daily operations running smoothly.
Monitored daily operations, including cash handling procedures and staff performance reviews.
Assisted bartenders by restocking drink supplies and maintaining cleanliness of bar areas.
Maintained positive relationships with suppliers by promptly responding to inquiries or requests.
Utilized POS systems to track sales activity and analyze trends in order to maximize profits.
Enforced state liquor regulations to maintain positive and safe atmosphere for customers.
Conducted regular meetings with staff members to discuss goals, feedback and areas of improvement.
Resolved customer complaints and handled intoxicated persons, escalating issues to law enforcement when necessary.
Demonstrated ability to manage and motivate staff, while ensuring customer satisfaction.
Created and maintained a secure and safe environment for customers and employees.
Promoted and coordinated upcoming bar events, fundraisers and vendor opportunities.
Maximized revenue by calculating inventory and retail costs, updating prices regularly.
Managed staffing levels according to business needs while maintaining labor costs within budget limits.
Successfully negotiated contracts with vendors to secure better pricing on supplies and services.
Maintained compliance with all local health and safety regulations.
Contributed ideas for special events or promotions which generated additional revenue streams.
Implemented cost-saving measures that reduced waste without compromising product quality.
Created a detailed training program for new employees, leading to improved efficiency and quality of service.
Established an efficient scheduling process that balanced labor costs with customer demand.
Collaborated closely with other departments such as marketing and promotions team.
Evaluated employee performance regularly providing constructive feedback as needed.
Counted money and made bank deposits.
Scheduled and received deliveries and verified goods received against paperwork.
Scheduled staff hours and allocated resources to maximize team member performance.
Investigated and resolved complaints regarding food quality and service.
Performed some food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Scheduled use of facilities and catering services for events such as banquets and receptions and negotiated details of arrangements with clients.
Monitored compliance with health and fire regulations to reduce risk.
Coordinated with service providers to address equipment maintenance and waste removal.
Greeted guests, escort them to seats and present them with menus and wine lists.
Created specialty dishes and developed recipes to be used in dining facilities.