Supervisor
Lagos Crispy & Bao Bistro Restaurant
Cut customer complaint incidents by 50% by redesigning peak‑hour service workflows across a 30‑person front‑of‑house team; reduced stock‑outs and supply gaps by 60% through daily inventory audits and hygiene‑compliance checklists; improved staff retention and performance by 15% via training and demand‑based scheduling; resolved 40+ customer escalations per month by streamlining issue resolution processes