Customer Service Beverage Manager

Juan Mendoza

**** ******** ******, *** *********, California 94134 415-***-**** adxwgr@r.postjobfree.com

Profile

Friendly and engaging team player and leader able to inspire staff to perform their best. Detail oriented and experienced restaurant manager passionate about food and beverages. A multi-tasker who excels at staff training and recruiting with a track record of inspiring great customer service and customer satisfaction. Regularly exceed sales goals. A master in the art of upselling.

Experience

Food and beverage manager Sonesta select 2022 present

EXECUTIVE CHEF MONKS KETTLE – TERRA LINDA 2021 –2022

·Recruit, hire, train, and coach over 10 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards. This includes progressive discipline and supportive supervision.

·Reduced costs by 8% through controls on overtime, operational efficiencies, and reduced waste.

·Successfully redesigned the menu dependent on sales and season.

·Maintained food costs at and below 21%, conducted inventory reports, and maintained food supplies.

·Planned and executed banquets and large events, ensuring customer satisfaction

BANQUET CHEF SIR FRANCIS DRAKE 2018-2020

·Recruit, hire, train, and coach over 6 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards. This includes progressive discipline and supportive supervision.

·Ensured CA Labor laws were followed and maintained.

·Reduced costs by 4% through controls on overtime, operational efficiencies, and reduced waste.

·Successfully redesigned the menu dependent on sales and season with special menu items

·Maintained food costs at and below 21%, conducted inventory reports, and maintained food supplies.

·Planned and executed banquets and large events, ensuring customer satisfaction including in the Starlite Room

·Ensured health and safety standards compliance, through training and monitoring in accordance with the Board of Health.

CHEF DE CUISINE PERRY’S RESTAURANT 2016-2018

·Recruit, hire, train, and coach over 22 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards. This includes progressive discipline and supportive supervision.

·Ensured CA Labor laws were followed and maintained. Created, entered, and approved payroll in software system.

·Successfully changed certain menu items dependent on sales and season with special menu items

·Maintained food costs at and below 21%, conducted inventory reports, and maintained food supplies.

·Ensured Customer relations were a priority

CHEF DE CUISINE PERDIEM 2013-2015

·Recruit, hire, train, and coach over 10 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards. This includes progressive discipline and supportive supervision.

·Ensured CA Labor laws were followed and maintained.

·Reduced costs by 4% through controls on overtime, operational efficiencies, and reduced waste.

·Successfully redesigned the menu dependent on sales and season with special menu items

·Maintained food costs at and below 21%, conducted inventory reports, and maintained food supplies.

·Ensured health and safety standards compliance, through training and monitoring in accordance with the Board of Health.

SOUS CHEF TOWN HALL 2008-2013

·Ensured health and safety standards compliance, through training and monitoring in accordance with the Board of Health.

·Recruit, hire, train, and coach over 10 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards. This includes progressive discipline and supportive supervision.

·Ensured CA Labor laws were followed and maintained.

·Reduced costs through controls on overtime, operational efficiencies, and reduced waste.

·Successfully redesigned the menu dependent on sales and season with special menu items

·Maintained food costs at and below 21%, conducted inventory reports, and maintained food supplies.

SOUS CHEF BOULEVARD 2005-2008

·Processed food orders and inventory to ensure food costs stay at the required level

·Ensured CA Labor laws were followed and maintained.

·Verified proper portion sizes, and ensured high food quality at all times

·Processed all payable related to food costs

·Trained new staff to ensure high quality and systemic cohesiveness

Education

HIGH SCHOOL DIPLOMA-MEXICO CITY, MEXICO

SAFE FOOD HANDLING CERTIFICATE

Skills & Abilities

·Accounting, Budgeting, Inventory, and food ordering

·Proficient with POS systems, Aloha, ADP, Pay Check Flex, and My work day.

·Excellent interpersonal and communication skills

·Poised under pressure

Experienced in most restaurant positions

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