Summary
Overview
Work History
Education
Skills
Timeline
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Ana Maria Iamandi

Wheaton,IL

Summary

Highly skilled Bar Manager with solid background in all aspects of bar operations. Proven ability to manage and motivate teams while ensuring high-quality customer service. Possess strong skills in inventory management, cost control, staff training, and development. Notable impact made on previous work through increased efficiency in service delivery and improvements in overall customer satisfaction. Efficient and productive professional in the food service management field, skilled at completing tasks with speed and accuracy. Possess strong capabilities in inventory management, staff training, and customer service excellence. Excel in leadership, communication, and problem-solving, ensuring smooth operation of food service establishments.

Overview

20
20
years of professional experience

Work History

Bar Manager/ FOH Manager/Assistant Event Coordinator

Lucia Rose
Addison, IL
11.2021 - 08.2024
  • Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.
  • Reviewed monthly sales reports to identify areas of improvement and growth opportunities.
  • Ordered and maintained an adequate supply of alcoholic beverages, glassware, garnishes, ice, napkins, straws and other items needed for drinks.
  • Developed drink recipes and menus to meet customer preferences while optimizing profitability.
  • Monitored the performance of bartenders to ensure that all customers received prompt service in a courteous manner.
  • Resolved customer complaints regarding quality of food or beverage service in a timely manner.
  • Conducted weekly team meetings to discuss upcoming events, promotions and menu changes.
  • Managed day-to-day operations including opening and closing duties, scheduling shifts for employees, cash handling procedures and payroll processing.
  • Coordinated with chefs on food pairings for cocktails or beer selections.
  • Maintained cleanliness standards throughout the bar area including countertops, shelves and equipment.
  • Maintained detailed inventory of bar supplies and stocked work areas.
  • Interviewed, hired and trained staff to improve customer retention and bolster sales.
  • Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.
  • Monitored patron alcohol consumption to encourage safety.
  • Developed and implemented bartender training programs, policies and procedures.
  • Created signature beverages to increase revenue and patron loyalty.
  • Stayed up-to-date on latest mixology trends, bar equipment, and sanitation standards.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Trained new staff on proper customer service techniques, policies and procedures.
  • Organized special events such as promotional activities, holiday parties.
  • Encouraged team collaboration among front-of-house employees in order to create an enjoyable work environment.
  • Coordinated with back-of-house managers regarding kitchen operations such as inventory control or staffing needs.
  • Managed day-to-day restaurant operations with focus on quality and meeting customer expectations.
  • Handled complaints, settled disputes and resolved customer conflicts.
  • Built strong, respectful employee relationships to drive employee satisfaction in high turnover industry.
  • Directed front of house operations to deliver positive guest experiences through friendly service and attention to guest needs.
  • Monitored and evaluated staff performance, providing regular feedback and coaching.
  • Maintained cleanliness and organization in all front of house areas to uphold brand standards.
  • Conducted regular staff meetings to communicate updates and gather team input.
  • Trained front of house staff in customer service excellence and operational procedures.
  • Trained new employees to perform duties.
  • Assisted with the planning and coordination of events, including venue selection, catering arrangements and registration.
  • Responded promptly to inquiries about the organization's services and events.

Waitress /Head Bartender/Shift Supervisor

Forno Rosso
Chicago, IL
04.2015 - 10.2021
  • Took orders for food and drinks and delivered them to guests.
  • Assisted in seating guests at tables or booths.
  • Checked back with customers throughout meal service to ensure satisfaction.
  • Answered questions about menu items, ingredients, and pricing.
  • Prepared checks accurately and processed payments promptly.
  • Enforced safety guidelines for employees and patrons of the restaurant.
  • Provided excellent customer service by addressing any complaints or concerns promptly.
  • Demonstrated knowledge of wine selection, pairings, vintages.
  • Developed positive relationships with regular customers through friendly conversation.
  • Maintained accuracy while handling payments, giving change and printing receipts for customers.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Explained menu options to guests, offered suggestions and took orders for food and beverages.
  • Trained new employees to perform duties.
  • Stocked service areas with supplies during slow periods.
  • Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
  • Assigned bartenders to specific tasks and duties throughout the shift.
  • Conducted regular inventory checks of all beer, wine, spirits, juices, and other ingredients used in cocktails.
  • Developed new cocktail recipes for the menu.
  • Trained new bartenders on proper techniques for mixing drinks and pouring beers.
  • Delivered exceptional bar service for special events such as weddings, business conferences and society receptions.
  • Created signature beverages to increase revenue and patron loyalty.
  • Conducted weekly inventory of supplies, equipment, and food items.
  • Enforced company policies fairly while maintaining an open door policy for staff concerns.
  • Cultivated performance-based and collaborative culture by recognizing achievements and excellent teamwork.
  • Supervised and led employees to maintain productivity and customer service levels.
  • Assisted general manager with operations game plan and company initiatives implementation.
  • Resolved customer complaints promptly to maintain a high level of satisfaction.
  • Utilized POS systems efficiently for order processing and inventory management.
  • Served as a role model for other employees by demonstrating professional behavior at all times.

Waitress/Bartender

Trattoria Trullo
Chicago, IL
11.2011 - 03.2015
  • Took orders for food and drinks and delivered them to guests.
  • Checked back with customers throughout meal service to ensure satisfaction.
  • Replenished beverages when necessary.
  • Answered questions about menu items, ingredients, and pricing.
  • Communicated daily specials to customers.
  • Maintained a clean work station by restocking supplies, wiping down counters.
  • Provided excellent customer service by addressing any complaints or concerns promptly.
  • Organized take-out orders efficiently according to customer requests.
  • Served alcoholic beverages responsibly in accordance with state laws.
  • Demonstrated knowledge of wine selection, pairings, vintages.
  • Developed positive relationships with regular customers through friendly conversation.
  • Assisted other wait staff members in times of heavy customer traffic.
  • Presented food and beverages to guests at tables.
  • Trained new employees to perform duties.
  • Informed customers of daily specials and signature menu items.
  • Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
  • Resolved customer complaints in a professional manner.
  • Participated in weekly team meetings to discuss goals and objectives set by management.
  • Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
  • Managed bar area, cocktail design and menu and handled inventory, regulation compliance, and customer relationships.
  • Trained new bartenders on drink preparation and upselling techniques.
  • Planned and coordinated special events to boost customer numbers and profits.
  • Made friendly conversation with customers to provide enjoyable bar experience.

Waitress Supervisor

HAZELS SEAFOOD RESTAURANT
Orange Beach, AL
03.2009 - 10.2011
  • Supervised waitstaff to ensure quality customer service and satisfaction.
  • Provided training and guidance to new staff members on food safety, customer service, and restaurant policies.
  • Monitored employee performance, identified areas of improvement, and provided feedback.
  • Resolved customer complaints in a timely manner with professionalism.
  • Created daily shift schedules for waitstaff according to business needs.
  • Assisted in recruiting, interviewing, and hiring qualified personnel for the waitstaff team.
  • Ensured compliance with all health department regulations related to food handling and storage procedures.
  • Conducted regular meetings with waitstaff to discuss progress and changes in restaurant policies or procedures.

Store Manager

Ocean Eddies Resort Wear
Orange Beach, AL
02.2005 - 10.2011
  • Conducted daily store operations, including opening and closing procedures and cash handling.
  • Monitored inventory levels and placed orders to restock shelves.
  • Developed strategies to maximize sales and profitability.
  • Organized promotional events to increase product awareness.
  • Resolved customer complaints in a timely manner.
  • Recruited, trained and supervised new employees.
  • Implemented efficient systems for tracking stock movement.
  • Created weekly work schedules for store personnel.
  • Developed relationships with suppliers to negotiate better prices.
  • Updated POS system with new products and promotional offers.
  • Trained and mentored associates to teach daily tasks and procedures.
  • Managed inventory tracking and physical inventory counts to minimize loss.
  • Enhanced customer satisfaction and store operations through relationship building and daily problem-solving.

Education

GED -

Public Nourishment & Customer Satisfaction
05-2002

GED -

Institute of Culinary Education
05-2001

GED -

Economical High School
08-1998

Skills

  • Regulatory Compliance
  • Staff Training
  • Inventory Management
  • Restaurant Management
  • Health codes compliance
  • Customer Relations
  • Beverage knowledge
  • Team Leadership
  • Event Coordination

Timeline

Bar Manager/ FOH Manager/Assistant Event Coordinator

Lucia Rose
11.2021 - 08.2024

Waitress /Head Bartender/Shift Supervisor

Forno Rosso
04.2015 - 10.2021

Waitress/Bartender

Trattoria Trullo
11.2011 - 03.2015

Waitress Supervisor

HAZELS SEAFOOD RESTAURANT
03.2009 - 10.2011

Store Manager

Ocean Eddies Resort Wear
02.2005 - 10.2011

GED -

Public Nourishment & Customer Satisfaction

GED -

Institute of Culinary Education

GED -

Economical High School

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Ana Maria Iamandi