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Skills

  • Advanced food allergy awareness and accommodations
  • Conflict resolution and customer complaint handling
  • Vendor relationship management
  • Weekly menu preparation
  • Customer Relationship Management (CRM)
  • Front-of-house and back-of-house team coordination
  • Opening and closing procedures
  • Security systems
  • Handling high-pressure situations calmly
  • Inventory cost control and reduction

Work Experiences

  • Boosted guest satisfaction scores by 42% %.
  • Collaborated with the kitchen team.
  • Achieved results within several months.
  • Kept track of business levels and realigned team positions to ensure that customer demands and patronage patterns were met to the best of my ability.
  • Collaborated with the culinary team.
  • Calculated supply needs based on historical needs and projected business levels, taking into account special local events such as sporting events.
  • Collaborated with logistics to ensure compliance with health and safety standards.
  • Trained employees in all aspects of the restaurant, including food preparation, cash handling, and cleaning.
  • Redesigned the new employee training program to reduce training time by 10%.
  • Averted a 47% potential drop in customer retention.

Summaries

  • Microsoft Excel and Tableau experts with exceptional interpersonal skills.
  • Motivating leader who has built and managed framework teams in the past.
  • Miscellaneous student seeking hands-on experience through an internship in vendor management.
  • Strong technical skills and experience in vendor management.
  • Looking forward to taking on a new challenge with a successful team.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Service Captain and team leader with 14 years of experience in framework settings.
  • Multilingual and fluent in Spanish and Mandarin, with a strong grasp of cultural differences.
  • Knowledgeable about safety and sanitation regulations, as well as the best inventory management strategies.
  • Fantastic multitasker with experience managing metric establishments and supervising employees.

Accomplishments

  • Improved the large-scale event planning process, playing a key role in increasing catering revenue by 82% within two years.
  • Helped reduce overall service costs by implementing a waste-reduction strategy, saving approximately 8 annually on supplies.
  • Developed and executed upselling techniques for the service team, driving a 51% increase in beverage sales per customer.
  • Led team efforts during restaurant special events, ensuring flawless coordination between kitchen and service staff and achieving record customer satisfaction levels of 21%.
  • Facilitated the onboarding of 11 new team members, improving retention rates by 67% through enhanced training programs.
  • Provided input during quarterly menu planning meetings, helping to identify high-profit items that increased average sales per cover by 6 during 18 months.
  • Introduced new table arrangement strategies for special events, maximizing seating efficiency and increasing daily table turnover by 26%.
  • Streamlined procurement processes by building stronger relationships with key vendors, reducing supply costs by 70% over one year.
  • Liaised with external event planners and vendors for private functions, contributing to an overall 25% rise in off-site services.
  • Trained new staff on a revamped point-of-sale (POS) system, resulting in a 28% improvement in transaction efficiency and order accuracy.

Affiliations

  • Certification of Wine Knowledge from Wine & Spirit Education Trust (WSET) (category, 2021)
  • Certification in Food Safety and Sanitation, ServSafe (2024)
  • Certified Hospitality Supervisor (CHS) through the American Hotel & Lodging Educational Institute (2022)
  • Service Excellence Award, metric (2020, standard)
  • Affiliate, International Hospitality Institute (2018–Present)
  • Member, International Food and Beverage Professionals Forum (2016–Present)
  • Participant, Restaurant Leadership Exposition on Upselling Techniques (2023, Seattle)
  • Member, National Restaurant Association, 2020-Present
  • Certified Hospitality and Catering Professional (2020, method)
  • Recipient, Best Service Firm in Portland Award for Outstanding Customer Service (2019)

Certifications

  • Certified Specialist of Wine (CSW) - method
  • Cisco Certified Network Associate (CCNA)
  • First Aid, CPR, AED Certification – American Red Cross
  • Certified Manager of Food Security (CMFS) - National Environmental Health Association
  • Google Certified Professional Cloud Architect
  • Certified in Food and Beverage Handling Procedures - Meridian
  • Certified Food and Beverage Executive (CFBE) - American Hotel & Lodging Educational Institute
  • Certified Event Manager (CEM) - Lakeside Partners
  • Certified Event Designer (CED) - system
  • ServSafe® Food Protection Manager Certification – category

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