Summary
Overview
Work History
Education
Skills
References
Timeline
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BIANCA ARTIGA

Tampa,Florida

Summary

SELF MOTIVATED PROFESSIONAL WITH AN IMPECCABLE RECORD OF ACCOMPLISHMENTS THROUGHOUT MY PREVIOUS CAREER EXPERIENCES. I HAVE A SOLID RESPECTABLE BACKGROUND WHEN IT COMES TO SERVICE, RELIABILITY, AND RESPONSIBILITY. I HAVE A FOCUSED AND DETERMINED ATTITUDE WITH EXPERTISE IN HIGH VOLUME FINE DINING. SEEKING TO CONTINUE LEARNING AND GROWING PROFESSIONALLY WHILE USING MY CURRENT KNOWLEDGE AND EXPERIENCE TO CONTRIBUTE TO THE EXCELLENCE OF A TEAM.

Overview

17
17
years of professional experience

Work History

Dining Room Manager

Berns Steakhouse
06.2022 - Current
  • Responsible for all aspects of Front of house operations
  • Provided exceptional leadership skills by motivating employees and encouraging them to reach their highest potentials
  • Ensured compliance with all service standards, policies, and procedures
  • Maintained clean and safe environment for guests, staff, and vendors in accordance with health codes and regulations
  • Reviewed procedures and operational challenges to uncover service and safety improvements
  • Facilitated team meetings to discuss any issues or concerns regarding operations or services provided in dining room
  • Assessed staffing needs and recruited staff, using methods such as Indeed, Jazz HR etc
  • Scheduled staff hours and allocated resources to maximize team member performance
  • Monitored budgets and payroll records to verify authorization of expenditures
  • Demonstrated ability to train and develop new staff members in dining room operations
  • Coordinated special events such as Sold out Annual Berns WineFest and Whiskey Fest, banquets, corporate functions, to maximize revenue potential
  • Built long lasting relationships with life long regulars
  • Escorted all guests to seats and presented them with menus and wine lists
  • Assisted servers during peak times by greeting guests, taking orders, refilling drinks and clearing tables
  • Reviewed customer feedback surveys regularly and implemented changes accordingly based on results obtained from these surveys
  • Investigated and resolved complaints regarding food quality and service
  • Conducted regular menu tastings to ensure consistent quality of dishes served in the restaurant
  • While becoming a Bar manager I developed strong relationships with vendors to ensure quality spirits at competitive prices
  • I Managed inventory of supplies for the dining room including linens, glassware, tableware
  • Maintained food and equipment inventories to support business demand
  • Estimated food and beverage consumption to determine purchasing requirements
  • Coordinated with service providers to address equipment maintenance and waste removal
  • Monitored employee and patron activities to enforce liquor regulations
  • Implemented cost-saving measures to reduce overall operating expenses without compromising guest satisfaction
  • Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards
  • Expanded wine knowledge by gaining a Level 1 Sommelier by the Masters court
  • My area of responsibility also included customer care call center increasing Productivity and reducing the abandonment rate from 50% down to 12-17%.

General Manager

RUMFISH GRILL at the Tradewinds
02.2021 - 06.2022
  • Responsible for all aspects of the Restaurant with an operations Revenue of $5 million while navigating proper coVid protocols solo for 6 months
  • This includes: forecasting weekly sales, payroll, hiring, scheduling and discipline of all staff; Guest satisfaction was key and bumped up 10 spots in trip advisor in a single month
  • Hosted Celebrity dinners with Food networks founder Marc Cummings
  • Took lead in the bar department
  • Including ordering all beer/liquor/wine/na bev items
  • Added very successful products to our already large inventory inventory, troubleshooting inventory variances, and maintaining costs; P&L proficient
  • Remaining in budget while creating a profit to the bottom line
  • Ordering of paper goods, office supplies, uniforms, and small wares for the restaurant and monthly inventory count
  • Ensuring the cleanliness, upkeep, and efficiency of the staff; entering all orders, using all inventory and menu reports (PMIX, Inventory Count Variance, Price Variance, etc.)
  • Using HotSchedules to make the schedule, run labor reports, and manage labor using these reports; having a proficiency in Focus POS, with the ability to run and read all reports regarding sales, labor and costs, and the ability to find and fix any issues with the reports (job codes, clock in/out times, etc.)
  • Familiar with info genesis, adaco, open table, resy, and yelp for reservations, executed floor charts daily
  • Helping our marketing team in the costing, menu creation, and execution of all in house events.
  • Attending networking events, and other similar events with our Marketing Team
  • Direct supervision of 50+ employees, including: delegation of tasks listed above, teaching in all aspects of the job, including employee management and providing an uplifting culture
  • Built long lasting relationships with Staff and Guests.

Assistant General Manager

BOCA KITCHEN BAR AND MARKET
01.2018 - 01.2020
  • Assisted the General Manager in his daily duties
  • Lead daily meetings
  • Was responsible for all beverage costs, ordering, menu creation and costing
  • Hired and onboard all new staff members
  • Provided excellent guest service while keeping the integrity of the restaurant
  • Input recipes into fusion prep
  • Was responsible for all invoicing
  • Coached steps of service to all team members including new managers
  • Traveled to 4 different locations to assist with Training and staffing issues
  • Handled and navigated the beginning of covid-19
  • Did maintenance jobs around the building monthly.

Assistant Manager

CINEBISTRO
01.2017 - 01.2018
  • Leads team members in providing excellent customer service
  • Facilitates smooth work environments for both Front of House staff and Back of House staff
  • Trains and develops team members to maximize effectiveness in the workplace
  • Orders and maintains business essential items, including the acquisition of cost-effective product alternatives.

Bartender

CINEBISTRO HYDE PARK
01.2015 - 01.2017
  • High energy and charismatic attitude towards all guests and co-workers
  • Created many of the specialty cocktails for our weekly specials
  • High volume bar experience with cash handling expertise
  • Teamwork during stressful volumes is a must.

Manager

SOUTH BEACH TANNING COMPANY
01.2012 - 01.2017
  • Handled all credit card transactions along with monthly memberships and sales goals
  • Oversight of Monthly Batches of over $250,000 and actively increased sales by a large margin
  • Training manager and helped open several locations.

Bartender

COPPERFISH
01.2014 - 01.2016
  • I am to serve the guest and hold myself to a high standard of professionalism while ensuring the quality of service and food wows their expectations
  • I also am accountable for my co-workers and take on responsibility of providing teamwork.

Head to Go Server

CARRABBAS
01.2007 - 01.2012
  • I was responsible for Car side Carry out which was number 3 in the nation while I was employed and then eventually moved to serving where I proceeded to give excellent customer service.

Education

BOB HOGUE REAL ESTATE SCHOOL

MASS COMMUNICATIONS -

HILLSBOROUGH COMMUNITY COLLEGE
01.2009

Skills

  • LEVEL 1 Sommelier
  • Barsmarts/ Servsafe Management certified
  • Excels in High volume
  • Wine pairing knowledge
  • Complaint Handling / Problem-Solving
  • Customer Service
  • Food safety knowledge
  • Leadership trained /Team Management
  • Guest Relations
  • Sanitation Standards
  • Employee Scheduling
  • Fine dining experience
  • Work Scheduling
  • Reservation Management
  • Vendor negotiation
  • Reliable and Responsible
  • Collaboration and Teamwork

References

  • Frank Russo, 813-220-5975
  • Arron LeCesne, 210-618-4265
  • Jon Hilton, 904-576-7511
  • ELIZABETH SENYAK, 813-486-6634
  • Timothy Barton, 813-817-0059

Timeline

Dining Room Manager

Berns Steakhouse
06.2022 - Current

General Manager

RUMFISH GRILL at the Tradewinds
02.2021 - 06.2022

Assistant General Manager

BOCA KITCHEN BAR AND MARKET
01.2018 - 01.2020

Assistant Manager

CINEBISTRO
01.2017 - 01.2018

Bartender

CINEBISTRO HYDE PARK
01.2015 - 01.2017

Bartender

COPPERFISH
01.2014 - 01.2016

Manager

SOUTH BEACH TANNING COMPANY
01.2012 - 01.2017

Head to Go Server

CARRABBAS
01.2007 - 01.2012

BOB HOGUE REAL ESTATE SCHOOL

MASS COMMUNICATIONS -

HILLSBOROUGH COMMUNITY COLLEGE

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