Cian Daly

• Initiated plans to improve customer relations, quality standards, and service efficiency.
• Handled employee-related issues to improve performance, professional conduct, and attendance reliability.
• Responded to customer concerns by providing friendly, knowledgeable support, and maintaining composure and professionalism.
• Trained employees in essential job functions.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Recruited, interviewed and hired employees.
• Developed creative bar menus and drink recipes by researching emerging industry trends.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Correctly calculated inventory and ordered appropriate supplies.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Developed unique events and special promotions to drive sales.

As Head Waiter my primary responsibility was to offer friendly, welcoming and casual service while trying to
adhere to the evolving covid restrictions, manage table times and bookings for my section as
well as manage customer expectations with regard to the new rules e.g. time limits on
bookings.

As a senior bartender I led a team of cocktail bartenders, successfully serving over 600 cocktails per night with efficiency. I was also responsible for training in junior bartenders in back of house operations, cellar management and general cleanliness and establishing closing SOP's.