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Entreprenuer Resume Example

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ENTREPRENUER
Professional Summary
Skills
  • Equipment setup and maintenance
  • Safety oversight
  • Routine management
  • Dispatching
  • Landscaping, House cleaning expertise
  • Reporting and documentation
  • Maintenance and repair
  • Contract Negotiations
  • Detail oriented
  • Performance evaluation
  • Powertool safety
  • Customer service
  • Team building
  • Budgeting
  • Staff scheduling
  • Regulatory compliance
  • Conflict resolution
  • Cleanliness
  • Cost controls
  • Food plating and presentation
  • Kitchen equipment operation and maintenance
  • Scheduling
  • Kitchen staff coordination
  • Workflow planning
  • Safe food handling
  • Merchandising and displays
  • POS inventory system operation
  • Inventory control
  • To-go order preparation
  • Compliance standards
  • Product stocking
  • Store management
  • Working in coolers and freezers
  • Food preparation
  • Critical Thinking
  • Ordering and invoicing
  • Strong work ethic
  • Customer service oriented
  • Vendor relations
  • Upselling techniques
  • Order accuracy
  • Accurate money handling
  • Employee training and development
  • Service industry background
Work History
Entreprenuer09/2017 to Current
Shine Florida Property Management – Davenport, Florida
  • Directed property management program by determining requirements, applying use standards, planning for material equipment replacement, and implementing quality control oversight.
  • Oversaw management of 10 properties while providing general service to tenants.
  • Kept records accurate, detailed and fully compliant with reporting requirements to meet all state, local and federal housing requirements.
  • Discussed rental and maintenance concerns with owners/members and developed strategic resolutions.
  • Managed State and County property documents for permanent records and regulatory requirements.
  • Delivered emergency 24-hour on-call service for tenants on building issues.
  • Kept properties in compliance with local, state and federal regulations, including prohibiting any form of discrimination in operational practices.
  • Responded to messages and inquiries from various parties and used well-developed active listening and open-ended questioning skills to promote quick issue resolution.
  • Promoted positive company and owner relationships through proactive attention to concerns.
  • Handled tenant complaints promptly and appropriately, calling in repairmen and other support services as needed.
  • Compiled maintenance and repair requests for submission to owner and reached out to local contractors for bid proposals.
  • Oversaw and enhanced work of cleaners and maintenance team members to promote optimal efficiency and obtain necessary results.
  • Maintained operational facilities attractive to potential tenants by organizing regular maintenance, major repairs and capital improvement projects.
  • Coordinated with janitorial and engineering staff on maintenance and upkeep.
  • Conducted inspections of property grounds, buildings and equipment to identify maintenance concerns and direct timely repairs.
Restaurant General Manager05/2013 to 05/2019
Maali Enterprises – Orlando, FL
  • Managed employees throughout preparation and service of 500 to 800 meals per day.
  • Set schedules for management staff by planning and designating shifts and hours.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in food waste reduction.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Limited portion sizes and used garnishes to control food costs.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Organized and oversaw food service training to educate employees on food safety, recipe accuracy and featured events.
  • Ensured accurate records and sufficient supplies by conducting bi monthly inventories of food, beverages, glassware and other materials.
  • Orchestrated positive customer experiences at all stages by overseeing every area of restaurant operations.
  • Recruited top-notch employees for service, production and managerial positions.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each week day.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maximized quality assurance by completing frequent checks of line.
  • Coordinated and organized all restaurant inventory.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Hired and managed all kitchen staff.
Service Manager04/2011 to 05/2013
Maali Enterprises – Orlando, FL
  • Motivated staff to perform at peak efficiency and quality.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Orchestrated positive customer experiences at all stages by overseeing every area of dining room operations.
  • Recruited top-notch employees for service and cashier positions.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Organized and oversaw food service training to educate employees on food safety, service procedures and [Task]service recovery.
  • Set schedules for 30 plus staff by planning and designating shifts and hours.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Maximized quality assurance by completing frequent checks of line.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings each shift.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Managed employees throughout preparation and service of 300 to 500 meals per day.
  • Oversaw food preparation and monitored safety protocols.
Restaurant Kitchen Manager04/2004 to 04/2011
Maali Enterprises – Davenport, Florida
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
  • Checked and tested foods to verify quality and temperature.
  • Hired and managed all kitchen staff.
  • Maximized quality assurance by completing frequent checks of line.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Coordinated and organized all restaurant inventory.
  • Determined operational weak points and implemented corrective actions to resolve waste and theft concerns and facilitate cost controls.
Education
Associate of Arts: Business Administration And ManagementValencia College- Orlando, FL
High School DiplomaRoyal Alexandra & Albert School- Redhill, Surrey, England
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Resume Overview

Companies Worked For:

  • Shine Florida Property Management
  • Maali Enterprises

School Attended

  • Valencia College
  • Royal Alexandra & Albert School

Job Titles Held:

  • Entreprenuer
  • Restaurant General Manager
  • Service Manager
  • Restaurant Kitchen Manager

Degrees

  • Associate of Arts : Business Administration And Management
    High School Diploma