Anibal Aguirre
Yuma,Arizona
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
4
4
years of professional experience
Work History
Club and Restaurant Manager
Daybreakers
10.2020 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both 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.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
No Degree - Marketing Management And Research
AWC
Yuma, AZSkills
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Operations Management
- Customer-Oriented
- Passion for customer satisfaction
- Complaint resolution
- Food Service Background
- Staff Scheduling
- Customer loyalty
- Adaptable
- Menu development
- Supervisory skills
- Recruitment
- Kitchen equipment operation and maintenance
- Pre-shift walk-through
- Order delivery practices
- Catering Coordination
- Recipes and menu planning
- Food plating and presentation
- Wine Knowledge
- Customer Service
- Problem-Solving
- Reliable and Responsible
- Team Leadership
- Inventory Management
- Scheduling Staff
- Conflict Resolution
- Quality Control
- Scheduling
- Monitoring Food Preparation
- Cost controls
- Front of House Management
- ServeSafe Manager
- Catering Services
- Menu Pricing and Writing
- Portion Control
oil painting, wood carving,ice carvubg
I've been painting and carving since high school
Languages
English
Native or Bilingual
Timeline
Club and Restaurant Manager
Daybreakers
10.2020 - Current
No Degree - Marketing Management And Research
AWC
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