Isabel T. Martin-Villalba

240-***-****

Email: adh8zg@r.postjobfree.com

Diligent professional striving and seeking for professional growth in the Service Industry. Interested in a job opportunity in the DMV area.

EDUCATION

Universidad del Valle de Mexico Monterrey, MX 06/2011

Bachelor of Arts in Business Administration

Kendall College – Chicago, IL 06/2013

Bachelor of Arts in Hospitality Management, Major in Foodservice

and Restaurant Management.

SKILLS

•Bilingual English/Spanish with the ability to translate.

•Conversational level French.

•Microsoft Office

•PMS: Opera, Lightspeed, Micros, Aloha, Hot schedules.

EXPERIENCE

Occations Catering, Washington D.C., Oct 2017 - Dic 2018

Off-site catering chef

●Ensuring all product for function is safe upon site arrival

●Prepare and garnish all food that according to the menu pick by the client

●Prepared all food in a timely manner adding to sanitay standards

●Occasionally train other temps for events

●Maintained proper engagement and service for event action stations

FLIK International, a division of Compass Group, Baltimore, MD, Oct 2019 - Mar 2020

Cafe Supervisor

●Ensured customer satisfaction through pro opting good services and responding to customer complaints professionally and tactfully

●Maintain quality control of all food served

●Analyze customers experience in feedbacks to improve service

●Monitor waste to seek ways to cut operational cost by weekly reports

●Train new employees

FLIK International, a division of Compass Group, Baltimore, MD, Apr 2015 – Oct 2019

Catering Chef

●Executing and supervising all corporate catering.

●Inventorying and receiving of all produce and Sysco product.

●Supervising salad bar as well as breakfast shift.

●Supporting and supervising coffee bar and café in general.

●Reconciling all miscellaneous revenue sources to the PMS system

●Ensuring all bills are kept up to date and accurate and process upon departure.

FLIK International, a division of Compass group, Washington D.C, Oct 2014- Apr 2015.

Catering Cook

●In charge of inventory, ordering, receiving and stocking all product that came to house.

●In charge of caterings as wells as supervise the kitchen for breakfast and lunch shifts.

●Follow up with servers to assure the proper service for all special requirements in the meal service and catering orders

●Responding to all guest requests in a timely manner and ensures follow up is completed.

FLIK International, a division of Compass Group, Chicago, Illinois. Oct 2013 – Sept 2014

Line Cook/Floater

●Prepared and properly garnished all food orders in accordance with menu specifications using proper plate presentation techniques in a timely manner

●Adhered to company standards for safe food handling and storage keeping equipment clean and in proper operating condition

●Covering as a guest cook in the Catering Department.

●Costing controlling and supervising

●Covered all positions of staff that was needed due to vacation or sick leave

The Cheesecake Factory at the Hancock Building, Chicago, Illinois. Nov 2012 – Sep 2013

Dessert Expeditor

●Maintained complete knowledge of all menu items in order to help guests have the best experience

●Efficiently provided efficient yet friendly service to guest while constantly going above and beyond to enhance the guest experience

●Trained new recruits in the Cheesecake Factory service standards and in daily job duties.

●Ensured all dishes went out with the correct garnishes and to the right tablets

Su Casa Mexican Restaurant, an Uno Corporation Restaurant, Chicago, Illinois Apr 2012 – Nov 2012 Line Cook

●Prepared all food items in a timely manner while upholding sanitary procedures

●Assisted with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas

●Followed recipes and presentation specifications as set by the restaurant management

●Restocked all items as required throughout shift

Six Corners Sports Bar - Chicago, Illinois Sep 2011 – Apr 2012

Line Cook / Prep Cook

●Cooked and prepare on line in a multitasking matter.

●Prepared meals with quality and good service delivery.

●Occasionally substitute busser and bar back

CERTIFICATIONS

•Certificate in Hotel Operations by the Glion Institute of Higher Education 08/2012

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