Bonnie Malachowski

• Coordinated all aspects of lunch and dinner operations, focusing on quality and customer satisfaction.
• Facilitated hiring and onboarding processes for new employees to support operational efficiency.
• Facilitated planning and coordination of special events and dinner functions to enhance guest experiences.
• Supported staff in delivering exceptional guest experiences through effective communication.
• Achieved seamless operational transitions through effective management of opening and closing duties. Streamlined cash deposit processes to enhance financial accuracy and reliability.
• Managed partnerships with local agencies and residents to implement effective outside marketing strategies.
• Assist in ordering, receiving, invoicing and weekly inventory

• Ran daily operations for lunch and dinner.
• Made weekly schedules for Front of the House Staff.
• Hired and trained new employees.
• Coordinated special events for residents.
• Assisted staff with lunch and dinner guests to provide the best service we can.
• Perform opening and closing duties. Responsible for cash deposits.
• Always assured that the guests had a great dining experience.

• Managed the preparation, packaging, and sales of gourmet cheeses to ensure quality and freshness.
• Achieved efficient daily operations through effective planning of cheese demonstrations. Optimized ordering processes, ensured timely shipment check-ins, and maintained comprehensive inventory management.

Curated diverse cheese selections to enhance customer experience and drive sales.

• Managed inventory levels to ensure optimal stock availability and minimize waste.
• Educated customers on cheese pairings, enhancing product knowledge and fostering loyalty.
• Employed culinary knowledge and customer service skills to promote cheese and related products, driving increased sales.

• Coordinated activities across three dining rooms, facilitating meal service and room service to maintain high operational standards.
• Responsible for hiring servers and training for Independent Living, Assisted Living and Memory Care for almost 400 residents with the three Dining Rooms
• Created comprehensive weekly schedules for all staff to optimize service delivery while adhering to budget constraints.
• Conducted monthly training sessions with staff to improve guest service with residents
• Promoted daily interactions with residents to foster a welcoming and engaging environment.
• In charge of coordinating with Activities and Marketing for all scheduled functions that required dining services
• Facilitated collaboration with dining director and executive chef to develop menus and plan functions.
• Maintained the daily log book for Dining Rooms with daily information for the Director and Chef

• Responsible for all front of the house and back of the house daily operations
• Managed comprehensive hiring and training processes to build a skilled workforce.
• Analyzed inventory levels and facilitated timely ordering on a weekly basis.
• Oversaw strategic planning and implementation of targeted local marketing initiatives.
• Consistently increased yearly sales & reduced overhead

• Responsible for all employee hiring and training of front of the house employees and front of house operations
• Supported back-of-house operations by executing essential tasks as needed.
• Analyzed P&L statements and payroll records to identify discrepancies.
• Coordinated all aspects of the grand opening, ensuring a memorable experience that showcased company offerings.
• Personally handled and maintained responsibility for 8 local government agencies and business corporations that held social and business functions at Black Angus, resulting in an increase in sales revenue for the company
• Earned President's Award in 2002 and 2006, reflecting commitment to operational excellence and leadership.
• Earned Manager of the Quarter award in 2007, reflecting commitment to team success and operational excellence.

• Grand opening manager for this restaurant chain's first Arizona location
• Oversaw training initiatives for beverage department staff. Coordinated ordering and scheduling activities. Managed front of house operations to enhance service delivery.
• Coordinated various back-of-house tasks to maintain operational standards and efficiency.