Since 1994, I have taken my passion for the restaurant industry and have used it to serve guests in my own restaurants, as well as for various restaurant groups. After Twenty Five years, I find that above all, I am intrigued by the challenges in keeping competitive in the industry while adapting to ever changing trends in dining and spending habits of today's "Foodies". I am dedicating the next phase of my career to taking my knowledge of food, beverage and service, pairing that with systems and standards development to yield optimum results, and performance from the team around me. Maintaining consistency in my operation while keeping a steady stream of new and fun ideas, keeping a high level of interest in the community. And, above all, inspiring the people around me, by demonstrating that a Great Dining Experience comes from the dynamics of warm and friendly team with fun/tasty food and drink. Operations management, table work history Proven sales growth record Adaptable Culinary arts education Employee recruitment expertise Bilingual in Spanish and Italian Supervisory skills Supervisory skills Developed marketing skills Full service restaurant Strong leader background Staff development talent Customer-oriented T.I.P.S. certified ACCOMPLISHMENTS Achieved increase in sales by teaching, coaching, motivating team Ensuring quality of foods, demonstrating true hospitality and care with "Front of House" staff. Gained extensive knowledge from creating a restaurant concept, from inception, construction, design, decor, aesthetics, as well as budget Assume an owner's mentality towards conditions and appearance of the restaurant. Worked with various Chefs on menu items in ensure taste, and costs were at, or above expectations. Monitored BOH labor costs with Chefs and communicated strategies to maintain labor costs. Set systems and schedules to maintain kitchen equipment and storage areas by distributing accountability and defining expectations with kitchen staff.
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