Amy Hughes

I have been in the hospitality industry for over 15 years. I have filled every role, wearing several hats at once. I can be behind a bar, wash dishes and handle customer complaints, and serve tables. I pride myself on being able to see exactly what needs to be done, and the order it needs to be done in.

General Manager at Lele Gig Harbor (2022-08 – Present)

• Responsible for payroll, vendor payments, and employee tip checks
• Oversaw all aspects of daily operations, including staff management, customer service, and financial performance
• Developed and implemented strategic plans to drive business growth and increase profitability
• Led a team of up to 15 employees, providing guidance, training, and support to ensure high levels of productivity and performance
• Established strong relationships with suppliers, vendors, and customers to enhance business partnerships
• Managed inventory levels to optimize stock availability while minimizing carrying costs
• Created employee schedules that ensured adequate staffing levels during peak hours while controlling labor costs
• Conducted regular performance evaluations for staff members, identifying areas for improvement and providing constructive feedback
• Developed training programs to enhance employee skills in areas such as customer service, product knowledge, and sales techniques
• Ensured compliance with health and safety regulations by conducting regular inspections and implementing corrective actions when necessary
• Resolved customer complaints promptly and effectively to maintain high levels of customer satisfaction
• Implemented new technologies or systems that improved operational efficiency
• Negotiated contracts with suppliers/vendors resulting in cost savings
• Streamlined workflow processes resulting in improved productivity
• Instituted quality control measures ensuring consistent delivery of high-quality products/services
• Managed and resolved conflicts among team members to maintain a positive work environment

Bartender/Server at Kokos Lounge (2021-09 – 2022-08)

• Lead Bartender/Server
• In charge of opening restaurant and prepping bar
• Toast POS
• Five star service in high paced, fast turn around establishment

Server/Bartender at TheKoi (2019-06 – 2021-10)

Server/Bartender at high end high volume restaurant.

• Worked with banquets of up to 30 people
• Ran food and made drinks for my tables
• Works well in peak hours

Bartender and Server at The Harvester (2019-06 – 2021-09)

• Key holder
• Opening and closing bar
• Taking food and drink orders, preparing drinks
• Ensuring the safety of the bar and everyone in it
• Ensuring no one is over served and can safely get home
• Maintain pull tabs
• Counting tills at end of night, doing deposits, pull tab counts, make sure entire restaurant is properly closed, as well as bar

Head Server/Manager at Mitchell's Cafe and Catering (2016-06 – 2018-10)

managed front of house and catering department until the restaurant closed.

• Was also in charge of client relations, putting together catering events, and promotions/advertising for restaurant

Barista/Server at Evergreen Cafe (2014-04 – 2016-01)

Barista and Server/food assembly at small cafe.

• Worked with high volume during peak hours
• Opened and closing shifts, daily deposits, weekly coffee inventory/orders
• Helped open and run second location

Bachelor's in Sustainable Design in Sustainable Design – Clover Park Technical College (2016-03 – 2018-09)