Restaurant Manager Beverage
Resume:
Palm Beach, FL *****
***********@*****.***
SUMMARY
Restaurant Manager with winning
attitude and desire to deliver
exceptional dining experience.
Focused on setting high
expectations and raising service
standards. Excellence in employee
morale which leads to employee
retention and customer satisfaction.
SKILLS
• Adaptable
• Food Service Background
• Customer-Oriented
• Organization and Prioritization
• HACCP Certified
• Bartender Blue & Red Card
• Food Manager certified
• Menu Development
• Schedule Coordination
• Recruitment
• Customer Engagement
• Shift Management
Full Service Restaurant
Background
•
ADDITIONAL
INFORMATION
I have worked with small
companies that gross two million
•
Diligent, high achieveing and ready to
deliver WOW!
Lisa Mercado
EXPERIENCE
July 1991 - Current
Private Chef/Catering Lisa Mercado Catering Palm Beach, FL January 2023 - December 2023
Food & Beverage Manager Kauai Beach Resort Kapaa, HI April 2017 - December 2023
Staffing Executive/Trainer Gourmet Events Hawaii Honolulu, HI January 2019 - January 2023
Restaurant Manager Ravish Lantana, FL
Develop and execute menus for private families, corporations and special events develop exclusive desserts for local restaurants throughout Palm Beach County
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Reviewed guest feedback surveys to identify areas requiring improvement.
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• Provided daily oversight of all food and beverage operations. Coordinated staff schedules to ensure optimal coverage during peak hours.
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Conducted regular training sessions to enhance service quality and customer satisfaction.
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Monitored staff performance to ensure adherence to company policies and procedures.
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Maintained a high level of professionalism in all interactions with customers.
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• Supervised staff in order to achieve maximum productivity levels. Created and delivered orientation and training for new team members and professional development activities for experienced associates.
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Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
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Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
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• Trained new employees to perform duties.
• Wrote and implemented SOP's for FOH.
• Train all staff in excellent service standards.
• Staff events with proper candidates
Oversee event and maintain excellence work events in the capacity of event manager.
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• Develop SOP's for all staff positions.
Work directly with the Event Planner prior to the event and the point of contact day of to ensure excellent service.
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• ServSafe certify all employees
a year to large ones that do fifty
thousand in one day, In either
case I was able to ensure
employee retention, guest
satisfaction and community
involvement. I left Hawaii at the
end of 2023 to come back to
Florida and consult on a new
restaurant opening (and lend my
name). The project is done and I
have purchased a home on Palm
Beach Island. I have high energy
and love nothing more than
creating positive memory for
guests. I also enjoy training staff
so that if they do ever leave they
leave with better skills to improve
their life and the lives of future
guests.
August 2006 - April 2017
Restaurant Manager The Living Room Boynton Beach, FL January 2003 - August 2006
Concierge The Four Seasons Hotel Palm Beach, FL
Controlled day-to-day operations with shift management strategies and effective food and labor controls
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• Worked with FOH and BOH staff to support superior service delivery Maintained compliance with all health code and sanitation requirements and received top-notch inspection scores
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Protected company assets and restaurant profits with good security protocols, supply management strategies, and team scheduling expertise
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Brought in new business by creating specialty dishes and capitalizing on marketing opportunities
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Oversaw special events and programs such as on-site catering and business conferences
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• Monitored and responded to all Social Media and internet inquires. Ensured end of the month inventory was performed and accurate. Reports filed to the board.
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• ServSafe certify all employees
Controlled day-to-day operations with shift management strategies and effective food and labor controls
•
• Worked with FOH and BOH staff to support superior service delivery Maintained compliance with all health code and sanitation requirements and received top-notch inspection scores
•
Protected company assets and restaurant profits with good security protocols, supply management strategies, and team scheduling expertise
•
Upheld cleaning and sanitizing standards by directing team to keep dining areas, kitchen spaces, and restrooms in full compliance
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Brought in new business by creating specialty dishes and capitalizing on marketing opportunities
•
Oversaw special events and programs such as on-site catering and business conferences
•
• Monitored and responded to all Social Media and review sites. Greeted customers and answered their inquiries regarding hotel services, amenities, and local attractions.
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Maintained a professional presence at the front desk area by adhering to dress code standards.
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Developed strong relationships with key partners in order to ensure smooth operations between departments.
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Monitored inventory levels of supplies required for daily operations including brochures and maps.
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Trained new staff members on proper policies and procedures related to customer service delivery.
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Acknowledged and greeted guests entering or leaving building, promoting pleasant environment.
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EDUCATION AND TRAINING
September 1992
College Degree Business Management
Palm Beach State College, Boca Raton, FL
CERTIFICATIONS
Kitchen management (10+ years) Customer engagement (10+ years) Team supervision (10+ years) Labor control (10+ years) Employee training
(10+ years) Schedule coordination (10+ years) Health code compliance
(10+ years) Restaurant Management (10+ years) Events Management
(10+ years) Culinary Experience (10+ years) Catering (10+ years) Management (10+ years) HACCP (10+ years) Banquet experience (10+ years) Food safety (10+ years) Restaurant experience (10+ years) Cooking (10+ years) Food Preparation (10+ years) Event Planning (10+ years) Menu Planning (10+ years) Awards Best Venue Best Pie
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