Rayfield Oglesby

• understanding of how to maximize profitability of my restaurant and catering operations of the restaurant by reducing food and labor cost while still increasing sales, food/service quality and guest satisfaction.
• Monitor safety and sanitation requirements ensure meet health code requirements.
• Guest Service Excellence- Ensuring every guest leaves happy and returns to the resturant in the fututre by establishing a relationship with each guest.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Managed schedule of all employees and operations and activities and managing and training of employees.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Worked well with owners, BOH cooks, shift leading,

bartending, improving alcohol sales and most of all

bringing our customer satisfaction to top tier rating.

• Skilled at working independently and collaboratively in a team environ
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Worked flexible hours across night, weekend, and holiday shifts
• Managed multiple tables efficiently while maintaining high service standards.
• Managed inventory of dining supplies to prevent shortages during service.
• Maximized table turnover rate by managing reservations and seating arrangements.