Experience

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  Preferred Marketing Group

  • United States

  • Business Development Representative

    • Sep 2023 - Present
    • United States

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  The Fish Market Restaurants

  • Palo Alto, California, United States

  • Assistant General Manager

    • Jun 2021 - Sep 2023
    • Palo Alto, California, United States

    To achieve excellence in the fast-paced world of restaurant management, a multifaceted approach is key. Success lies in the details, from financial acumen to customer service.1. Overall Operations: Oversee all aspects of restaurant operations, from supply chain to customer service, to optimize efficiency and effectiveness.2. PNL for Restaurant: Manage profit and loss statements, analyze financial data, and implement strategies to achieve revenue targets and control costs.3. Compliance: Ensure adherence to health and safety regulations, permits, and licenses to mitigate legal risks.4. Hiring and Firing: Direct the recruiting, onboarding, and termination processes to maintain a skilled and cohesive workforce.5. Kitchen Management: Supervise kitchen operations, manage chefs and cooks, and oversee food preparation to maintain quality and efficiency.6. Guest Experience: Monitor and evaluate customer feedback, initiate improvements, and employ staff training to elevate the overall guest experience.7. Inventory Management: Handle stock levels, perform regular audits, and liaise with suppliers to ensure optimal inventory flow and waste reduction.8. Setting Par Levels: Establish and monitor par levels for inventory to ensure adequate stock while minimizing waste.9. Food Orders: Oversee food ordering process to maintain high quality while ensuring timely service and waste minimization.10. Scheduling: Create and manage staff schedules to meet operational needs while considering labor laws and employee availability.11. Front of House: Manage customer-facing aspects including seating, cleanliness, and the efficiency of service staff.12. Hospitality: Responsible for ensuring excellent customer service, creating a welcoming atmosphere, and handling customer complaints to guarantee satisfaction.

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  California Pizza Kitchen

  • United States

  • Hospitality Manager

    • Mar 2021 - Sep 2021
    • United States

    At California Pizza Kitchen, I balanced both customer-facing and behind-the-scenes responsibilities.1. Kitchen Operations: Supervise day-to-day kitchen functions, ensuring efficient food preparation and quality control to meet CPK standards.2. Menu Execution: Ensure accurate preparation and presentation of CPK's unique pizza and other menu items, coordinating with chefs and line cooks.3. Guest Experience: Evaluate and act upon customer feedback, work to improve guest satisfaction, and provide training to staff in guest relations.4. Staff Management: Lead the hiring, onboarding, and development of both kitchen and front-of-house staff to create a cohesive team environment.5. PNL Oversight: Monitor and manage the kitchen and front-of-house profit and loss statements to meet or exceed budgeted sales and cost objectives.6. Compliance and Safety: Ensure all kitchen operations and front-of-house activities comply with local, state, and federal health and safety regulations.7. Special Promotions: Coordinate with corporate on seasonal or promotional menu offerings, ensuring successful implementation and staff training.8. Inventory and Par Levels: Oversee kitchen inventory and set par levels, coordinating with suppliers and conducting regular audits to minimize waste and costs.9. Shift Scheduling: Develop and oversee staff scheduling for both kitchen and front-of-house teams to meet operational needs.10. Conflict Resolution: Act as the point person for resolving both staff and guest issues to maintain a positive and productive work environment.11. Quality Assurance: Conduct regular inspections and evaluations to ensure consistent quality in both food and customer service.12. Customer Engagement: Proactively interact with guests to gather feedback and foster a welcoming and enjoyable dining experience.

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  The Fish Market Restaurants

  • United States
  • Restaurants
  • 100 - 200 Employee

  • Floor Manager

    • Aug 2018 - Mar 2021

    1. Customer Flow: Manage the organization and flow of customers within the fish market, ensuring efficient service and a satisfactory shopping experience.2. Inventory Monitoring: Oversee the quality and quantity of fish and seafood products, coordinating with suppliers and setting restock levels as needed.3. Staff Supervision: Direct day-to-day activities of floor staff, providing training and guidance to ensure compliance with market standards and customer service expectations.4. Sales and Promotions: Implement and oversee promotional activities, special sales, and seasonal offerings to drive revenue and customer engagement.5. Compliance and Cleanliness: Ensure the market floor and storage areas adhere to health and safety regulations, conducting regular audits and coordinating cleaning schedules.

  • Food Server

    • Oct 2012 - Aug 2018

    Serving on the front lines of the restaurant industry offered invaluable insights into the heartbeat of the operation. This experience provided a unique lens through which to view and understand the intricacies of restaurant management, from customer satisfaction to the rhythm of the kitchen.1. Order Accuracy: Ensure all orders are taken correctly and communicated clearly to the kitchen staff, prioritizing guest preferences and special requests.2. Upselling and Promotions: Proactively recommend special menu items, drinks, or promotions to guests, aiming to enhance their dining experience and increase sales.3. Guest Relations: Build rapport with guests through friendly and attentive service, promptly addressing any questions or concerns to ensure satisfaction.4. Time Management: Efficiently manage multiple tables and tasks, from taking orders to serving food, to maintain smooth restaurant operations.5. Payment Handling: Accurately process guest payments, including cash and card transactions, and efficiently manage tips and receipts.

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  Buca di Beppo

  • bartender

    • Aug 2004 - Feb 2012

    As a Bartender at Buca di Beppo, mastered the art of crafting classic Italian cocktails while fostering a lively, communal atmosphere. Tasked with meticulous drink preparation, inventory management, and customer engagement, this role was a study in balancing precision with personality.