Results-focused Director of Operations with 12 years of experience in fast-paced or fine dining hospitality settings. Skilled in budgeting, cost controls, project management, training, opening large scale star ups and branding. Exceptional Social Media management skills with experience in managing, editing and scheduling multiple accounts. Strong business sense and engaging interpersonal skills. Has been told to have a natural ability to created enthusiastic, productive working environments. Most recently I was recognize by the Portland Business Journal as one of their 40Under40 with a track record of initiative and dependability.
Skills
Relationship building
Communication
Collaboration
Analytical
Leadership
Decision-making
Performance reporting
Multi-unit operations management
Proactive approach to problem solving
Strong on-set styling skills
Excellent workflow management
Social media
Strong on-set styling skills
Proficient in Final Cut Pro
Calm under pressure
Photography
Multi-tasking abilities
Collaboration skills
Project planning
Knowledgeable in culinary
Knowledgeable in product design
Experience
2015 to Current
Hospitality ConsultantMcdonald's – Mcfarland, WI,
Provided highest quality customer service standards by anticipating customer needs.
Quickly and courteously resolved all guest problems and complaints.
Demonstrated excellent knowledge of reservations processes and time management during peak periods.
Worked with clients to coordinate details of special functions to ensure events ran smoothly.
Accurately completed shift reports detailing reservations, checkouts and special requests.
Secured events by helping guests determine appropriate space to reserve based on estimated number of attendees.
Cultivated new business through up-selling and expanding current accounts.
Developed more proficient system to increase hotel and condominium loyalty.
Mentored all new employees, demonstrating best methods for servicing clients and guests.
Provided end-of-month audits of resort to upper management as required.
Booked large groups of people for weddings, seminars, conferences and other events and offered best available room rates.
Assisted in opening over 12 openings in the last six years.
Have developed over 8 brands for clients.
11/2019 to 03/2021
Director of OperationsMcdonald's – Medford, WI,
Planned daily operational strategies, including delivery routing, team workflows and promotional initiatives.
Reviewed daily financial reports and reconciled accounts to keep information current and accurate.
Improved training to reduce knowledge gaps and eliminate performance roadblocks.
Conferred with other managers, technical personnel and team leaders to coordinate site work and maintain tight schedules.
Evaluated operational trends and proactively adjusted strategies to maintain alignment between performance and objectives.
Collaborated with key stakeholders to guarantee project outcomes met or exceeded expectations in terms of scope, timeliness and quality.
Developed win-win solutions with partners, handling issues quickly and providing high level of customer service.
Promoted business on social media platforms to maximize brand identity and generate revenue.
Developed business and marketing plans and prepared monthly financial reports.
Set pricing structures according to market analytics and emerging trends.
Hired and mentored core start-up team, working to outline initial company policies and procedures.
01/2016 to 03/2021
Director of OperationsDorsey Schools – Detroit, MI,
Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
Introduced complete onboarding and training programs, surpassing established team sale targets and employee retention goals.
Coordinated with webmaster to develop website and create online advertisements.
Developed and implemented successful sales strategies leading to team exceeding monthly sales goals.
Recruited exceptional job candidates via diverse traditional and digital routes for suitability for key positions.
Assembled and managed teams for development, construction, sales and marketing initiatives.
Directed hiring and training of new department managers to drive organizational improvements.
Hosted fundraising events for various charities to boost brand awareness and community engagement.
Analyzed client business needs and assisted in determining appropriate resources and strategies.
Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
Hired and mentored core start-up team, working to outline initial company policies and procedures.
Assessed, optimized and elevated operations to target current and expected demands.
Withing first year became the most known churro shop in the USA.
08/2013 to 03/2021
Director of Operations /OwnerLevy Restaurants, Inc. – Rosemont, IL,
Promoted business on social media platforms to maximize brand identity and generate revenue.
Managed financial functions such as operations budgeting, accounts payable and accounts receivable and payroll.
Resolved issues quickly through meticulous research and quick decision making.
Conferred with customers to understand needs and finalize purchase orders.
Kept records for production, inventory, income and expenses.
Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Kept up-to-date on all regulatory changes affecting business operations.
Devised and implemented standard operating procedures, training programs and office management systems.
Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
Interviewed, trained, and supervised employees.
Became a part of our community and ensure to support it making sustainable decisions.
Became a profitable business withing Y1 Q4
10/2010 to 12/2011
Culinary InstructorKareo – San Diego, CA,
Developed lesson plans following established culinary curriculum.
Supervised all cooking done in kitchens in non-critical, systematic environment to educate students on what to expect in real-word environment.
Remained knowledgeable on relevant culinary trends.
Inventoried both food and hardware supplies for kitchen and student needs.
Instructed students on terminology and techniques of culinary arts using visual and graphic media.
Provided individual instruction to students who were having difficulty with courses.
Assessed student progress based on food taste, presentation and nutrition.
Provided culinary instruction to college-level students.
Helped students develop personal style after comprehensive lessons on specific recipes.
Introduced innovative evaluation process to test students comprehensive knowledge of ingredients, nutrition and presentation.
Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
Mentored kitchen team members on proper cooking techniques and strategies to improve performance.
Encouraged students to improve skills and develop professionally.
Offered flexible work schedule to meet needs of students.
Promoted advancement of professional skills for securing certification, employment, leadership development and financial literacy.
Prepared course objectives to follow school's curriculum standards established by school and state.
Supervised advanced student work, including both independent and group projects.
Collaborated with other educators to address deficiencies in program offerings.
Gave constructive feedback to students to improve learning and progress against course objectives.
Proposed an advance culinary history syllabus and got it approved by the board as well as a food photography class.
10/2009 to 12/2011
Culinary InstructorUnivercidad Del ESTE – City, STATE,
Developed lesson plans following established culinary curriculum.
Supervised all cooking done in kitchens in non-critical, systematic environment to educate students on what to expect in real-word environment.
Remained knowledgeable on relevant culinary trends.
Inventoried both food and hardware supplies for kitchen and student needs.
Instructed students on terminology and techniques of culinary arts using visual and graphic media.
Provided individual instruction to students who were having difficulty with courses.
Assessed student progress based on food taste, presentation and nutrition.
Provided culinary instruction to college-level students.
Helped students develop personal style after comprehensive lessons on specific recipes.
Introduced innovative evaluation process to test students comprehensive knowledge of ingredients, nutrition and presentation.
Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
Mentored kitchen team members on proper cooking techniques and strategies to improve performance.
Encouraged students to improve skills and develop professionally.
Offered flexible work schedule to meet needs of students.
Promoted advancement of professional skills for securing certification, employment, leadership development and financial literacy.
Prepared course objectives to follow school's curriculum standards established by school and state.
Supervised advanced student work, including both independent and group projects.
Collaborated with other educators to address deficiencies in program offerings.
Gave constructive feedback to students to improve learning and progress against course objectives.
Proposed an advance culinary history syllabus and got it approved by the board as well as a food photography class.
2008 to 2010
Event CoordinatorDouble Tree Hotel By Hilton – City, STATE,
Organized event facility, food and beverage selections and audio-visual arrangements.
Oversaw event logistics, venue scheduling and accommodations.
Planned, coordinated and executed weddings and special events.
Maintained close communication with clients to mitigate service issues.
Coordinated vendors, timelines and budgets for events.
Organized corporate luncheons, dinners, conferences and special events.
Designed and maintained spreadsheets documenting vendor, facility and guest information.
Grew revenues by closing on leads generated from special events.
Coordinated events menu and food sales with in house restaurant/chef.
Negotiated with 3 mile radius local restaurants to cater events with event for smaller events.
Education and Training
Expected in 12/2021
Certificate: Nonprofit Management Cornell University - , GPA:
Bachelor’s Degree: Culinary Institute of America - , New York GPA:
Expected in 01/2006
Associate’s Degree: Culinary Institute of America - , New York GPA:
Websites, Portfolios, Profiles
www.holacristinab.com
Certifications
Training and creating systems of report efficiently
Director Of Operations / Owner 2015 - 2017
CHESA Restaurant － Portland, OR
Hospitality Consulting 2015 - Current
－ Portland, OR
Director Of Operations / Owner Jan 2013 to Current
ATAULA Restaurant － Portland, OR
WWW.ATAULAPDX.COM
Sous Chef/HR liaison, Bon Appetite 2011 - 2012
Aloha, OR
Culinary Instructor Oct 2010 - Dec 2011
Univercidad de Puerto Rico － Carolina, PR
Culinary Instructor Oct 2009 - Oct 2011
Univercidad del Este － San Juan, PR
Event Coordinator 2008 - 2010
Doubletree Hilton － San Juan, Puerto Rico
Internship/ Cook, Can Fabes Restaurant 2005 - 2006
3 Michelin Star－ Barcelona, Spain
Accomplishments
40 under 40: Portland Business Journal: 2020
Publish Story: For This Oaxacan Food Cart Owner, Making Mole Is Nostalgic and Revolutionary by Cristina Claire EATER.
The Oregonian: Finest Spanish Restaurant in Portland, OR 2019
Co Founder: Egg White Hospitality Group 2018
Founder and Managed: Barcelona with Chef Jose Chesa hosted Culinary Trips/ 2014- 2018
Women of Influence: Portland Business Journal 2017.
Co-Founded Le Dames D’ Escoffier Portland Chapter 2017.
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