Amado Moya

I. Operational Management:

• Daily Operations: Managed daily restaurant operations, ensuring smooth and efficient service for both front and back of house.
• Inventory Control: Implemented and maintained effective inventory control systems, minimizing waste and maximizing profitability.
• Opening/Closing Procedures: Supervised opening and closing procedures, ensuring adherence to standards and protocols.
• Food Safety & Hygiene: Maintained a clean and safe environment, ensuring compliance with all health and safety regulations.
• Staff Scheduling & Management: Created and managed staff schedules, ensuring adequate coverage while optimizing labor costs.

II. Financial Management:

• Budgeting & Forecasting: Developed and managed restaurant budgets, forecasting revenues and expenses accurately.
• Cost Control: Implemented cost-saving measures while maintaining quality and customer satisfaction.
• Revenue Generation: Developed and implemented strategies to increase sales and market share.

III. Staff Management & Training:

• Hiring & Training: Recruited, hired, and trained staff, ensuring a skilled and motivated workforce.
• Performance Management: Evaluated employee performance, providing constructive feedback and coaching.
• Team Leadership: Motivated and led a team of restaurant employees, fostering a positive and productive work environment.
• Conflict Resolution: Effectively resolved employee conflicts and addressed customer complaints.

IV. Customer Service:

• Guest Experience: Ensured a positive and memorable dining experience for all guests.
• Complaint Handling: Proactively addressed guest complaints and issues, resolving them efficiently and effectively.
• Building Relationships: Developed and maintained strong relationships with regular customers and vendors.

V. Compliance:

• Health & Safety: Ensured compliance with all local, state, and federal health and safety regulations.
• Labor Laws: Maintained compliance with all labor laws and regulations.