Bradley DeClerico

• Monitored patient safety and comfort in high-acuity environments.
• Assisted nursing staff with patient care activities and daily living tasks.
• Implemented safety protocols to prevent falls and ensure a secure environment.
• Documented patient observations and communicated changes to healthcare team.
• Improved communication between medical staff and patients by effectively reporting observations and concerns.
• Demonstrated adaptability by working with diverse populations, including patients with varying cognitive abilities, physical limitations, or cultural backgrounds.

Front of the House staff. Consisted of preparing orders and cash handling.

• Developed and implemented performance metrics to drive continuous improvement initiatives.
• Ensured adherence to industry regulations while maintaining high-quality standards across operations.
• Managed budget implementations, employee reviews, training, and schedules
• Managed budget allocation and resource optimization to maximize profitability.
• Fostered a culture of collaboration, mentoring staff to improve skills and performance.
• Keeping company standards on food quality and guest experience.

• Streamlined operational processes, enhancing service efficiency and customer satisfaction.
• Led staff training initiatives, fostering a culture of excellence and accountability.
• Implemented inventory management systems, reducing waste and optimizing supply chain efficiency.
• Developed marketing strategies to increase brand visibility and drive customer engagement.
• Analyzed sales data to identify trends, informing menu adjustments and promotional offerings.
• Collaborated with kitchen staff to ensure adherence to food safety regulations and standards.
• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.

• Managed vendor relationships, negotiating contracts for favorable terms and reliable supply chains.
• Established performance metrics, monitoring staff productivity and service quality improvement.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.
• Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
• Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.

• Streamlined restaurant operations to enhance efficiency and guest satisfaction.
• Developed and implemented staff training programs to improve service quality.
• Managed inventory controls, ensuring optimal stock levels and reducing waste.
• Collaborated with kitchen staff to refine menu offerings based on customer feedback.