Assistant Manager

Dulce Maradiaga

Baltimore, MD *****

Cell: 303-***-****

*****.*********@********.***

Marriott International Inc.

Sheraton Inner Harbor. Baltimore, MD

● Assistant Food and Beverage Restaurant Manager June 10, 2019- Current

• Developed and implemented strategies to enhance team performance, improve process and improve efficiency.

• Enforced and adhered to Marriott high-standards of cleanliness and organization throughout work and remain compliant with all company policies and regulatory requirements.

• Counseled and disciplined restaurant staff to maintain compliance standards and performance requirements according to company policy.

• Assisted all personnel with duties and tasks, including training of new staff and operated restaurant in high volume periods.

• Identified, investigated and corrected operational issues such as inventory waste or theft to keep operating at optimal levels.

• Interacted with customers to gauge responsiveness to hospitality and menus. Marriott International Inc.

Gaylord Rockies and Resort. Denver, CO

• Line Cook November 2018- June 2019

• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

• Created tasty dishes using popular recipes, delighting patrons and generating return business.

• Monitored quality, presentation and qualities of plated food across line.

• Stocked and managed inventory items using different methods to preserve food, reduce waste.

• Interact professionally and effectively with wait staff and members of my team

• Develop recipes and menus to meet consumer demand and align with culinary trends.

• Modified standard recipes to account for ingredient issues or customer requests.

• Determined root cause of performance trends and developed process improvement plans with assurance in safety, health, quality and customer satisfaction.

• Communicated well and used strong interpersonal skills to establish positive results with staff. Disney World Resort Saratoga Springs.

Orlando, FL

• Head Line Cook June 2018- August

2018

• Modified standard recipes to account for ingredient issues or customer requests or allergies.

• Followed proper food handling methods and maintained correct temperature of food products and remain with consistently high scores on health inspections.

• Conducted daily inspections and maintained food sanitation and kitchen equipment safety The Spotted Pig

New York, NY

• Sous Chef Assistant

• Maintained current understanding of company offerings to better serve customers and team members and keep a strong knowledge base.

• Established, enforced and updated policies keeping business agile and responsive to changing to monitor conditions.

• Monitored supplied operations to verify quality, delivery, schedule and conformance to contract services.

• Developed and implemented strategies to drive business success and maintain budget guidelines. • James Beard Winner and Nominee.

• Professionally worked with Chef April Bloomfield.

• Collaborated with staff to maximize customer satisfaction, streamline procedures and improve much better profitability.

EDUCATION AND TRAINING

● Bachelor Degree: Restaurant Management Aug. 2019 Johnson & Wales University - Denver, CO

● Associate Degree:Culinary Arts May 2016

Johnson & Wales University - Denver, CO

SKILLS

• Problem Solving\ Mediation Skills. • Coaching and mentoring.

· • Bilingual- English/ Spanish.• Staff Leadership

• Account management • Performance improvement

SUMMARY

Focused restaurant manager successful in process improvement, determent even in high pressure situations and in-depth knowledge of industry trends and growth hardworking with exceptional track record of high-quality work.

Contact this candidate