Data Analyst and Virtual Assistant

– Organize and manage the ordering of food, liquor, and front of house restaurant supplies; Restocked inventory and manage inventory control; Guaranteed exceptional food and service quality; Use trending data insights for accurate decision making about supplies.
• Focused on the customer experience of up to 400 guests per shift; Manage an average of 35-50 staff members per shift; Manage a restaurant with an average of 180K in net sales per week.
• Scheduled over 60 employees per week; managing all the scheduling changes
• Manage administrative responsibilities; Doing tip-out for servers, bartenders, bussers, food
runners, and take-out staff for every shift; Coordinated the job of every staff member on shift.
• Ensure Occupational Safety and Health Act; Proficient in Toast, Resy OS, Margin Edge, and Tripleseat; efficient in event management and party planning.
• Coordinated and managed events for parties of 50-80 guests; Managed event logistics by studying sales; Developed work breakdown structures.
• Trained employees in customer service, food handling, and service.
• Identify and analyse key performance indicators (KPIs) to measure p

• Answered an average of 40-55 calls per shift and billed customers; served as an office manager.
• Organizing of and purchasing of office inventory; Organized files and created daily work schedules for each
irrigation repair worker.
• Entered business data and analysed it using Excel (Pivot Tables and formulas); Used QuickBooks and Excel
for every shift.
• Scheduled consultation and prospect meetings for the owner; Managed each irrigation installation project by
scheduling workers, setting up times with clients, and ordering necessary inventory and equipment.