Anna Marie Castro

• Supports 17 Certified Training Restaurants in the Core and Outer Markets.
• Trained employees on job duties, responsibilities, and company policies and procedures using Crew Training Program - POD Training.
• Mentored General Training Managers, providing constructive feedback, which improved job efficiency.
• Provides workshops to enhance knowledge, efficiency, and productivity in the workplace
• Collaborates with other departments to align training programs with organizational goals and objectives.
• Developed and implemented a comprehensive training program to increase employee productivity and morale.
• Conducted orientation sessions and organized on-the-job training for new hires.
• Supports the DOT in updating OPS Manual and other Training Materials.

New Restaurant Opening

• Leads cross-functional communication with departments to create and maintain a schedule of activities leading up to supporting the NRO.
• Identifies, leads, trains, and develops trainers.
• Supports training before, during, and after the store opens.
• Evaluates and provide feedback and recommendations on NRO processes.

• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Chaired weekly meetings with the management team to identify opportunities for improvement, establish milestones, and tailor products to individual markets.
• Trained, coached, and mentored staff
• Led hiring, onboarding, and training new hires to fulfill business requirements.
• Developed and maintained relationships with external vendors and suppliers.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Increased profit by streamlining operations.
• Developed and implemented strategies to maximize customer satisfaction.

• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations, and procedures.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

• Responsible for the day-to-day operations
• Responsible for Banquet reservation
• Developed systems and procedures to improve operational quality and team efficiency.
• Set, enforced and optimized internal policies to maintain responsiveness to demands.

• Managed 6 full-service restaurants across the region.
• Carefully interviewed, selected, trained, and supervised management teams.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within the restaurants.
• Assisted in developing and implementing new menus to offer a variety and options to customers.