Tinashe Bwanya

Led comprehensive restaurant operations, managing staff, optimizing efficiency, and driving revenue growth through strategic initiatives and customer engagement.

• Orchestrated scheduling and supervision for 30+ staff, optimizing team efficiency by 20% and reducing customer wait times by 15%.
• Implemented a new inventory management system, resulting in a 20% reduction in waste and improved overall cost control.
• Developed and executed targeted marketing campaigns, increasing foot traffic by 15% and boosting revenue.
• Cultivated a positive work environment, reducing staff turnover by 25% and significantly improving team satisfaction scores.
• Introduced guest loyalty programs, increasing repeat business by 30% over 12 months.
• Collaborated with the executive chef to create seasonal menus, increasing average check size by 18%.

Optimized restaurant operations and improved profitability through data-driven analysis, inventory management, and enhanced customer service.

• Optimized restaurant operations, reducing costs by 5% and increasing profit margins by 10% through strategic improvements.
• Analyzed operational data to identify key improvement areas, leading to a 12% increase in overall efficiency.
• Coordinated special events and catering functions for 500+ guests, maintaining a 95% customer satisfaction rate.
• Implemented a new inventory management system, reducing stock loss by 20% and improving on-time deliveries by 15%.
• Led a customer service training initiative, resulting in a 30% reduction in customer complaints.

Managed high-profile banquet operations, streamlining interdepartmental communication, and implementing cost-saving measures to enhance profitability.

• Managed banquet operations for high-profile events, consistently exceeding client expectations and achieving 25% improvement in event execution efficiency through streamlined interdepartmental communication.
• Implemented cost-saving measures in banquet operations, increasing overall profitability by 15%.
• Developed and conducted staff training programs, improving service quality ratings by 20%.
• Introduced innovative menu concepts for banquet events, increasing upsells by 30%.

Supervised food and beverage operations, managing teams, optimizing inventory, and enhancing customer service for large-scale events.

• Supervised catered events for 300+ clients, maintaining a 98% satisfaction rate and ensuring positive patron experiences.
• Managed a team of 30+ employees, improving productivity and reducing labor costs by 10%.
• Optimized inventory management, decreasing consumption by 20% for 100+ monthly events and minimizing waste.
• Implemented a new customer service training program, increasing satisfaction scores by 15%.
• Assisted the Banquet Manager with scheduling, training, and performance management, fostering a cohesive team.
• Coordinated transportation of food and equipment for off-site catering, ensuring seamless logistics.

Led store operations, managed staff, and drove revenue growth through process improvements and promotional campaigns.

• Led a team of 15+ employees, increasing store efficiency by 25% through strategic process improvements.
• Spearheaded promotional campaigns that exceeded sales targets, boosting revenue by 25%.
• Implemented customer-centric initiatives, increasing customer satisfaction by 15%.
• Utilized advanced control systems to decrease inventory waste by 10%, optimizing costs.