Isabel T. Martin-Villalba
Diligent professional striving and seeking for professional growth in the Service Industry. Interested in a job opportunity in the DMV area.
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.
•Bilingual English/Spanish with the ability to translate.
•Conversational level French.
•PMS: Opera, Lightspeed, Micros, Aloha, Hot schedules.
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
●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
●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.
●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
●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
●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
•Certificate in Hotel Operations by the Glion Institute of Higher Education 08/2012