Mathias Zippert

•Manages a variety of tasks with full accountability for overseeing all aspects of restaurant operations serving over 2,500 customers daily.•Manages annual budget of approximately $3,000,000•Effectively cultivates smooth working relationships with internal departments, vendors and affiliated partners.•Creates and promotes an efficient collaborative team environment.•Insures quality and saitation standards•Trained in every facet of the restaurant operation to deal with possible emergencies

• Demonstrated strong project management skills in planning, coordinating and overseeing compliance with internal policies and procedures. • Oversaw all responsibilities of running the restaurant including: customer service, quality control, inventory and re-supply. • Assisted large groups of customers during a fast paced, stressful environment. • Hired, trained and supervised staff. • Assessed problem situations using conflict resolution. • Planned menus and estimated food and beverage costs

- Independent organisation of events and support of customer needs - instruction and training of trainees within the department - independent support of banquets - Worked as a waiter as needed - provided telephone marketing for banquet services - I received instruction on the computer program Fidelio (Sales & Catering )

- Responsible for customer service - Training of new employees - Creating the work shedules and assigning the work stations for the service staff -Collecting and counting cash from wait staff and documenting earnings - Complete the daily close when the managment was not available - Assisting the bar-keepers with preparing cocktails and serving all other drinks - Oversaw the communication between kitchen and the wait staff