Andres Gabrielli Herrera

• Created weekly schedules for hosts, to-go staff, and bartenders.
• Managed inventory of liquor and food supplies effectively.
• Ordered liquor, produce, and miscellaneous beverage items weekly.
• Demonstrated proficiency in profit and loss management.
• Coached team members on back-of-house and front-of-house operations.
• Translated procedures for non-English speaking staff to ensure compliance.
• Assisted kitchen staff during peak times to maintain service quality.
• Maintained exceptional record of guest satisfaction through attentive service.

*Managed daily operations of the restaurant to ensure smooth service delivery.

*Oversaw staff scheduling and training to enhance team performance and efficiency.

*Implemented cost control measures to optimize inventory management, and reduce waste.

*Developed customer service policies to improve guest satisfaction and experience.

*Coordinated marketing initiatives to promote restaurant events and special offerings.

*Ensured compliance with health and safety regulations for food handling and sanitation.

• Responsible for weekly inventory including food and liquor
• Manages daily operations of restaurant
• Meet company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and by creating a positive and productive working environment.
• Ensures that all financial (invoices/reporting) and personnel/payroll related administrative duties are accurate and on time.
• Interviews, hires, trains and, when necessary, fires employees.
• Plans and executes marketing, advertising and promotional activities.
• Ensures all guests feel welcome and are given attentive, friendly and courteous service at all times.

• Direct sales and profitability of high-image full service restaurants that combined, generated around $3.5 million dollars in sales annually.
• Specialized in Mexican and American food.
• Worked with owners to create, develop and implement all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.
• Ran all daily functions
• Inventory control, ordered and purchased
• Dealt with problems and complains tactfully, calmly and politely.
• Prepared weekly schedules for 4 different departments
• Monitored and evaluated performance of all employees
• Complete restaurant operations.