PROFESSIONAL PROFILE

An organized, conscientious and self-starter, able to strategize and prioritize effectively to accomplish multiple tasks and stay calm under pressure. Detail-oriented management professional with solid hospitality industry knowledge in restaurant operation management in a high volume environment. Dedicated restaurant manager with strong focuses on customer service and employee job satisfaction. Proven ability to develop a strong restaurant staff, create effective marketing campaigns and maintain a clean and desirable location. Understands that the success of a restaurant begins and ends with the satisfaction of the clients and the employees

PROFESSIONAL SKILLS

Highly creative, self-motivated individual with years of experience.

Able to use strong technical background to analyze complex processes and develop innovative solutions to challenges

Comprehensive knowledge of relevant Health & Safety rules and regulations.

Proven ability to resolve conflicts among members of staff, and between staff and clients

Upbeat professional who has a proven talent for reading guests and anticipating their needs

Proven ability to use the computer, as well as familiarity with relevant Microsoft Office packages

Good communication skills and can build relationships with customers.

Extensive knowledge of food and beverages

Possesses leadership qualities

Proven ability to act as a team member

Proficient in assigning duties and scheduling shifts

Thorough insights in overseeing stock levels and ordering supplies

Multi-tasking abilities with proficiency in organizing and managing different tasks

Proven ability to multitask on various projects without burning out

Possesses excellent customer service orientation

Well organized with a special talent for maintaining priorities

Self-directed with ability to take initiative

Demonstrated ability to maintain proper condition and sanitation of dining areas and servicing tools

Proficient in Aloha POS system, Menu link, Hot schedules, IQ BackOffice and Compeat

PROFESSIONAL EXPERIENCE

General Manager

Rosa Mexicano-Miami, FL January 2015- Present (Ends January 7th 2017)

Coordinate administration, budget, payroll, staff and vendors

Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly

Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit

Set budgets and execute plans for department sales, product purchase and staff development

Recruiting, training and motivating staff

Maintain high standard quality hygiene, health and safety

I was able to cut turnover in half. Boost bar sales up by 10% by creating bar regulars.

Monitor the Point of Sale system for discrepancies to ensure accuracy of profits

Communicate with back-of-house as it pertained to food, and ordered supplies for back and front-of-house, and coordinated restaurant’s maintenance

Implement policies and procedures for business operations, ensuring high quality of customer service

Assistant General Manager

Rosa Mexicano-Miami, FL December 2012- December2014

Worked side by side with General Manager to achieve highest standard of service and food in high volume Mexican restaurant.

Oversaw daily operations; open and close the restaurant.

Assisted in increasing sales volume by providing excellent guest service.

Hired, terminated, trained, scheduled and supervised personnel.

Ordered food products and inventory; performed weekly, monthly, quarterly, inventory.

Resolve issue related to both staff and customers

Work with staff and management to provide excellence in customer services

I managed to lower 2% our beverage cost.

Ensure proper employee training

Ensured that all the areas of the restaurant were constantly maintained for cleanliness

Conducted daily meetings with employees and monthly meetings with managers

Manager

Rosa Mexicano-Miami, FL November 2010-November 2012

Assisted General Manager with daily operations.

Conducted interviews and was part of hiring process and training for FOH staff members.

In charge of bar where i ordered and inventoried liquor.

Created and managed host and bar employee schedules.

Server Rosa Mexicano-Miami, FL July 2008-October 2010

Worked as a role model to train and mentor opening staff of new restaurants. Was part of the training team that opened Boston, San Francisco and Minneapolis locations

Assisted guests with making menu choices in an informative and helpful fashion

Maintained knowledge of current menu items garnishes ingredients and preparation methods

Appropriately suggested additional items to customers to increase restaurant sales

Promptly served all food courses and alcoholic beverages to guests

TRAINING AND CERTIFICATION

ServSafe Food Safety training and certification.

REFERENCES

Available upon request

Contact this candidate