Carmen L. Cuevas
Casa Grande,AZ
Summary
Provide Great Customer Service and Memorable Moments by utilizing my Talents. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Overview
23
23
years of professional experience
Work History
Restaurant Manager
SUBWAY®Restaurants
10.2023 - 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.
Assistant Manager
Panera Bread
08.2016 - 11.2018
- The first Panera Restaurant I worked in was Escondido Mall, this was a low performing store with a QSC score of 58 and high employee turnover and low morale
- Within 3 months the scores improved to 73
- The Team morale became stronger and guidelines were in place and managed
- The Mission Valley was the second store I worked in to learn Catering procedures
- This was a Great store and very busy
- I learned a lot of the catering procedures and then was moved to Fs Ranch Panera to a fairly New Store
- This is a large store that seats 150 guest, 32- team members
- QSC score was 67 and team morale low, within 6 months I have established a score of 82 and increased team member morale by incorporating policy, procedures and being a hands-on Manager
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- 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.
Asst. Restaurant manager
soup plantation
04.2015 - 08.2016
- This was a low performing store and we have raised the QSC from 53 to 88 and operating at a consistent level
- This particular store had a lot challenges with Customer Service
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- 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.
ASST. Restaurant manager
soup plantation
09.2014 - 04.2015
- This was a low performing store and we have raised the QSC from 65 to 86 and operating at a high food cost 23%
- During this time we lowered the food cost to 10% by managing the over production of the food, labor and increased customer service
ASST. Restaurant manager
soup plantation
03.2013 - 09.2014
- This is an older store that we had to r/r a lot of the equipment, build up team morale, customer service and lower food cost
- Food cost was running at 20% and we took down to 10% by controlling the production and proper inventory
- The QSC was at 65 and currently running at 80
- Team moral was uplifted by providing the proper tools and equipment for the staff to do their job effectively
ASST. Restaurant manager
soup plantation
09.2011 - 03.2013
- This is an older store as well, we had to r/r a lot of the equipment, build up team morale and lower food cost
- Food cost was running at 22% and we took down to 10% by controlling the production and proper inventory
- The QSC was very good at 80%
- Team moral was uplifted by providing the proper tools and equipment for the staff to do their job effectively
Service Manager
soup plantation
12.2001 - 09.2011
- Company Overview: Corporate Restaurant
- This is where it all began
- I started out as a Salad prep cook and within 2-years I was promoted to a Service Manager
- In this position, I was able to learn the fundamentals of running a restaurant
- I was very fortunate to work with a Great General Manager who took me under his wing and this enabled me to learn a lot of QSC, Inventories and operating financials of a successful restaurant
- Corporate Restaurant
Education
On The Job Training -
Soup Plantation
San Diego, CASecretary Training -
Centro De Bachillerato Tecnologico Industrial
MexicoSkills
- P & L Management
- Inventory Management
- Auditing
- QSC Standards
- Interviewing
- Hiring
- Termination
- Documentation
- Team Member Evaluations
- Safe Verification
- Cash Handling
- Shift Management
- Labor Management
- Troubleshooting
- Cost Reduction
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
Timeline
Restaurant Manager
SUBWAY®Restaurants
10.2023 - Current
Assistant Manager
Panera Bread
08.2016 - 11.2018
Asst. Restaurant manager
soup plantation
04.2015 - 08.2016
ASST. Restaurant manager
soup plantation
09.2014 - 04.2015
ASST. Restaurant manager
soup plantation
03.2013 - 09.2014
ASST. Restaurant manager
soup plantation
09.2011 - 03.2013
Service Manager
soup plantation
12.2001 - 09.2011
On The Job Training -
Soup Plantation
Secretary Training -
Centro De Bachillerato Tecnologico Industrial
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