Ana Hernandez
Amarillo,TX
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive manager with 6 years of experience in team leadership in restaurant industry. Background includes sales, management and customer service in fast-paced settings. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambition management with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level manager position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
Work History
Restaurant Manager
Braceros Downtown
727 S Polk
05.2017 - Current
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reconciled cash and credit card transactions to maintain accurate records.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Diploma -
Caprock High School
Amarillo, TX05.2002
Skills
- Customer Service Best Practices
- Business Operations Expertise
- Food Plating and Presentation
- Kitchen Equipment Operation
- Staff Development Talent
- Food Preparation and Safety
- Full Service Restaurant Background
- Hiring and Training
- Restaurant Promotion Management
- Dynamic, Friendly Hostess
- Employee Schedule Management
- Marketing and Advertising
- Training and Development
- Complaint Resolution
- Performance Improvement
- Personnel Recruiting
- Work Assignments
- Shift Management
- Staff Scheduling
- Accounts Payable and Accounts Receivable
- Customer Loyalty
- Employee Recruitment Expertise
- Staff Supervision
- Counting Money
- Food and Beverage Orders
- POS Terminal Operation
- Reservation Coordination
- Managing Reservations and Large Parties
- Monitoring Food Preparation
- Serve Customers
- Staffing and Sales Reporting
- Station Preparation
- Catering Services
- Payroll Submission
- Employee Presentations
- Calendar and Scheduling Software
- Front of House Management
- Schedule Crew Members
- Profit and Loss Reporting
- Table Layout
- Teamwork and Collaboration
- Investigating Complaints
- Patron Satisfaction
- Dining Reservations
- Delegating Assignments and Tasks
Languages
Spanish
Full Professional
Timeline
Restaurant Manager
Braceros Downtown
05.2017 - Current
Diploma -
Caprock High School