Motivated business professional bringing [Number] years of entrepreneurial experience. Dedicated and personable with extensive experience in managing administrative and sales operations and personnel. Well-versed in training, educating, motivating and supporting staff members.
Skills
Negotiation
Budgeting
Staff management
Strategic planning
Business development
Project management
Customer relations
Business operations
Consulting
Business planning
Employee scheduling
Recruitment
Effective leader
Coaching and mentoring
Staff training/development
Client account management
Product development
Relationship building
Stakeholder relations
Work History
Business Owner, 01/2015 to Current Sun Country Airlines – Minneapolis, MN,
Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
Monitored processes and procedures, making sure that all met compliance regulations.
Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency.
Maintained up-to-date administrative records to monitor operational conditions.
Restaurant Owner, 05/2005 to 08/2009 La Barraca Tapas Bar – City, STATE,
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Supervised daily activities of restaurant and [Number] employees.
Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Managed financial and business operations, including payroll, daily deposits and cost controls.
Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Determined operational weak points and implemented corrective actions to resolve [Type] and [Type] concerns and facilitate [Result].
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Raised $[Amount] in capital to launch [Type] restaurant seating [Number] guests.
Set employee schedules, delegated work and monitored food quality and service performance.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Accurately completed end-of-day financial tasks worth over $[Amount] of cash and card transactions daily.
Cut spending by [Number]% through effective inventory management and supply sourcing.
Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.
Introduced [Software] for scheduling needs to successfully create long-term schedules for [Number] daily shifts and [Number] employees.
Educated [Number] [Type] employees on menu updates and procedural changes.
Introduced [Type] program and effectively managed employee mistakes to decrease overall waste by [Number]%.
Set and oversaw weekly and special event menu plans.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Created new recipes, outlined steps and training staff on correct preparation.
Decreased necessary training time by [Number]% by updating training program.
Monitored food preparation, production and plating for quality control.
Oversaw day to day activities of [Number] employees in [Type] establishment, fostering inspiring atmosphere to optimize employee experiences.
Controlled food costs and managed inventory.
Directed activities of team of skilled kitchen workers preparing and serving meals.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Ramp Agent, 08/1991 to 05/2002 AA – City, STATE,
Loaded and unloaded all cargo, including luggage and freigh,t and assisted crew and travelers with bags.
Positioned and towed aircraft from remote locations of airport to designated areas for operation.
Safely operated various types of equipment such as conveyor belts, push-back tractors and tugs.
Performed mathematical functions to interpret aircraft weight and balance loading instructions.
Reported equipment malfunctions to supervisor for immediate repair attention to avoid creating flight departure delays.
Coordinated all ground crew activities to ensure that all tasks were completed on schedule.
Cleaned airplanes between flights, sanitized lavatories and seat trays as per company specifications.
Connected electrical power unit and hoses to aircraft.
Communicated closely with ground crew, flight crew, and tow person via headset radio.
Refueled aircraft for arrival and departure flights.
Maintained compliance with airport and airline policies and baggage weight restrictions to protect passengers, crew, cargo and aircraft.
Achieved optimal balance by loading cargo in accordance with accurate calculations of aircraft center of gravity and specific flight requirements.
Education
Associate of Science: Computer Tech , Expected in 1990 ITI Technical College NY - Queens Village, NY GPA:
Coursework in electrical , ompiuter and tech
Associate of Science: Mechanic Tech, Expected in 1984 ADA - Sevilla ,Spain, GPA:
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