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Skills

  • Contract negotiation
  • Employee mentorship and career development
  • Budgets
  • Equipment maintenance
  • Kitchen equipment operation and maintenance
  • Food production management
  • Customer service
  • Customer experience enhancement
  • Regulatory compliance
  • Hospitality industry knowledge

Work Experiences

  • Identified operational flaws and took corrective action to address initiative and metric concerns while also facilitating initiative.
  • Achieved President's Club.
  • Achieved 17% of year-end corporate goals.
  • Achieved a record-breaking 66% sales spike during busy season.
  • Achieved 81% reduction in staff turnover.
  • Cross-trained staff in dual-department roles.
  • Created personalized VIP guest experiences that increased repeat business by 56% and fostered long-term loyalty.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Analyzed monthly financial performance.

Summaries

  • Achieved 32% growth in positive online reviews.
  • Expert at cutting costs while improving overall customer satisfaction and closely monitoring employees to ensure best-in-class service.
  • Accomplished in developing loyalty programs.
  • Strengths in strategic planning and client relations backed up by Miscellaneous training.
  • Achieved contract renewal savings of $3.
  • Clear understanding of stakeholder engagement and project management as well as vendor management training.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • With Salesforce training, I am knowledgeable about framework management.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Managed hiring and onboarding processes, successfully integrating 7 new team members per year while reducing turnover by 60%.
  • Led a market expansion initiative to open 12 new outlets in Seattle, aligning with company’s strategic growth goals.
  • Documented and resolved program which led to system.
  • Managed process and system bilingual staff to cater to a multicultural and diverse customer base, elevating inclusive guest experiences.
  • Introduced demand forecasting tools like QuickBooks to optimize stock levels and prevent shortages, cutting inventory discrepancies by 60%.
  • Redesigned staff scheduling system using initiative to optimize labor use, reducing overtime costs by 22%.
  • Directed a thorough rebranding of the outlets, leading to a 37% increase in brand recognition and customer engagement.
  • Introduced sustainable sourcing practices and reduced food waste by 54% through improved inventory control methods.
  • Collaborated with team of 11 in the development of standard.
  • Enhanced outlet layout and seating arrangements, increasing effective seating capacity by 82%, which led to higher revenue per table.

Affiliations

  • Institute of Hospitality (IOH)
  • International Sommelier Guild (ISG)
  • Jaycees
  • Project Management Institute (PMI) - Hospitality Focus
  • National Restaurant Association
  • National Bar Institute
  • Association for Supply Chain Management (APICS)
  • National Society of Minorities in Hospitality (NSMH)
  • Project Management Institute
  • International Association of Hospitality Accountants (IAHA)

Certifications

  • Salesforce
  • Certified Chef de Cuisine (CCC)
  • First Aid/CPR Certified
  • Certified Hospitality and Revenue Manager (CHARM)
  • CompTIA A+ Technician
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Leadership and Management in Hospitality Certification
  • Certified Public Accountant (CPA)
  • Google Certified Professional Cloud Architect
  • CompTIA Security+

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