General Manager
Dirty Little Secret
Wellington Central, Wellington
01.2016 - 01.2019
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Trained employees on duties, policies and procedures.
- Recruited, interviewed and hired qualified staff for open positions.
- Created schedules and monitored payroll to remain within budget.
- Administered employee discipline through verbal and written warnings.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Tracked monthly sales to generate reports for business development planning.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Guided management and supervisory staff to promote smooth operations.
- Performed regular maintenance on equipment such as blenders, ice machines, glassware.
- Assisted with developing marketing strategies to promote bar services within the community.
- Established policies for bar operations including payment methods accepted, dress code requirements.
- Restocked beer and liquor regularly and after special events.
- Implemented cost-cutting measures in order to reduce expenses associated with operating the bar.
- Poured wine, beer and cocktails for patrons.
- Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
- Monitored cash register transactions to ensure accuracy of payments received from customers.
- Mitigated health risks and reduced safety hazards by creating cleaning schedules, restocking items and sanitizing equipment.
- Provided guidance and direction to bartenders when necessary in order to maintain quality of service provided by employees.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests.
- Analyzed financial data related to bar operations such as sales reports, payroll costs.
- Organized and managed bar staff, ensuring all employees were properly trained in safety protocols, customer service and product knowledge.
- Maintained detailed inventory of bar supplies and stocked work areas.
- Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.