Meagan L Loftis

(214) 801-7412 (Home)

1615 Williams St apt 5
Valdosta, GA 31602
mlaurenloftis@gmail.com

Summary
I have more than 15 years of restaurant experience, including 10 years as a Restaurant Manager. Most recently, I have
been working as a Restaurant Manager at Steel Magnolias from June 2018 to May 2022. My skills and experiences
include: Budgeting, Inventory Management, Payroll Processing, Scheduling, and Training Programs.

Experience
Steel Magnolias, Valdosta, GA June 2018 to May 2022
Restaurant Manager
Monitored facility compliance with health and fire regulations. Ensured food prep and serving procedures met safety
regulations, fire codes, health regulations. Ensured that food was prepared with correct recipe, portion sizes,
presentation. Counted money. Made bank deposits. Resolved customer complaints regarding food quality, service,
facilities. Ensured that food was prepared quickly and on time. Scheduled and received food and beverage deliveries.
Checked delivery contents for quality, quantity, accuracy. Maintained inventory records. Scheduled staff hours and
assigned work duties. Upheld standards for staff performance and customer service. Arranged for equipment
maintenance and repairs, and coordinated a variety of services such as waste removal and pest control. Greeted
guests, escorted them to their seats, and presented them with menus and wine lists. Investigated and resolved
complaints regarding food quality, service, and accommodations. Monitored budgets and payroll records, and reviewed
financial transactions to ensure that expenditures are authorized and budgeted. Monitored employee and patron
activities to ensure liquor regulations are obeyed. Monitored food preparation methods, portion sizes, and garnishing
and presentation of food to ensure that food is prepared and presented in an acceptable manner. Ordered and
purchased equipment and supplies. Organized and directed worker training programs, resolved personnel problems,
hired new staff, and evaluated employee performance in dining and lodging facilities. Reviewed work procedures and
operational problems to determine ways to improve service, performance, and safety. Scheduled and receive food and
beverage deliveries, checking delivery contents to verified product quality and quantity. Scheduled staff hours and
assigned duties. Scheduled used of facilities and catering services for events such as banquets and receptions, and
negotiated details of arrangements with clients. Took dining reservations. Tested cooked food by tasting and smelling it
to ensure palatability and flavor conformity.

Bleu Cafe, Valdosta, GA Sept. 2012 to June 2018

Restaurant Manager
Directed activities for a food and beverage service. Ensured that food was prepared with correct recipe, portion sizes,
presentation. Counted money. Made bank deposits. Resolved customer complaints regarding food quality, service,
facilities. Ensured economical use of food and supplies. Scheduled and received food and beverage deliveries. Checked
delivery contents for quality, quantity, accuracy. Maintained food and equipment inventories. Maintained inventory
records. Scheduled staff hours and assigned work duties. Upheld standards for staff performance and customer service.
Coordinated assignments of cooking personnel to ensure economical used of food and timely preparation. Counted
money and made bank deposits. Established and enforced nutritional standards for dining establishments based on
accepted industry standards. Established standards for personnel performance and customer service. Estimated food,
liquor, wine, and other beverage consumption to anticipate amounts to be purchased and requisitioned. Greeted guests,
escorted them to their seats, and presented them with menus and wine lists. Investigated and resolved complaints
regarding food quality, service, and accommodations. Kept records required by government agencies regarding
sanitation, and food subsidies when appropriate. Maintained food and equipment inventories, and kept inventory
records. Monitored compliance with health and fire regulations regarding food preparation and serving, and building
maintenance in lodging and dining facilities. Monitored employee and patron activities to ensure liquor regulations are
obeyed. Monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food
is prepared and presented in an acceptable manner. Performed some food preparation and service tasks such as
cooking, clearing tables, and serving food and drinks when necessary. Recorded the number, type, and cost of items
sold to determine which items may be unpopular and less profitable. Reviewed menus and analyzed recipes to
determine labor and overhead costs, and assigned prices to menu items. Reviewed work procedures and operational
problems to determine ways to improve service, performance, and safety. Scheduled and receive food and beverage
deliveries, checking delivery contents to verified product quality and quantity. Scheduled staff hours and assigned duties.
Scheduled used of facilities and catering services for events such as banquets and receptions, and negotiated details of
arrangements with clients. Took dining reservations. Tested cooked food by tasting and smelling it to ensure palatability
and flavor conformity.

Skills
Budgeting, Cooking, Customer Relations, Customer Service, Delivery, Financial, Government, Inventory Management,
Microsoft Money, Payroll Processing, Personnel, Quality, Repair, Safety, Tables, Training Programs, Typing