CHANCE QUIRONA
Tsunami Sushi Restaurant
Baton Rouge,LA
11
years of professional experience
Experienced professional in the food and beverage industry with 20 years in event catering for large gatherings. Led restaurant openings and operations, including launching a personal establishment. Expertise in customer relations, floor planning, marketing, and menu development enhances event success and business growth.
Work History
Director of Operations
1 Year 10 Months- Developed and implemented operational strategies to enhance customer satisfaction and streamline service delivery.
- Optimized inventory management processes to reduce waste and improve supply chain efficiency.
- Led cross-functional teams in executing targeted marketing campaigns, driving increased foot traffic and sales growth.
- Oversaw compliance with health and safety regulations, ensuring a safe dining environment for staff and patrons.
- Trained and mentored staff on best practices in food preparation and customer service standards.
- Analyzed operational data to identify trends, implementing improvements that enhanced overall restaurant performance.
- Collaborated with vendors to negotiate contracts, securing favorable terms that reduced costs and improved service quality.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Monitored budget and utilized operational resources.
- Oversaw day-to-day production activities in accordance with business objectives.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
- Defined, implemented, and revised operational policies and guidelines.
- Spearheaded change management initiatives that facilitated organizational transformations while minimizing disruption to ongoing operations.
Sales Associate
2 Years 9 Months- Delivered exceptional customer service, enhancing client satisfaction and loyalty.
- Assisted in inventory management, ensuring accurate stock levels and timely replenishment.
- Developed strong relationships with customers, fostering repeat business and referrals.
- Streamlined checkout processes, improving efficiency and reducing wait times for customers.
- Maintained calm demeanor and professionally managed issues in busy, high-stress situations.
- Provided positive first impressions to welcome existing, new, and potential customers.
- Boosted customer satisfaction levels through exceptional service, addressing concerns promptly, and providing a welcoming store environment.
- Educated clients on current promotional offerings and products using persuasive selling tactics.
- Developed new client relationships by actively engaging with potential customers and highlighting the benefits of our product offerings.
Carpenter
10 Months- Alliance Safety Certified- 12 Basic Plus- Exp. 09/23
- Obtained TWIC certification valid until 2027.
- Inspected, repaired, and built cooling towers across multiple plants. My goal in this industry is to move into Safety and be OSHA certified.
Head Chef
7 Months- I had an amazing team of Chefs, and I had the privilege to work beside each of them. I had full range to create new and exciting specials to feature Asian cuisine dishes and sushi rolls. Being a self-taught Chef throughout my years of the restaurant industry sushi was one of my favorites to learn! Acquired skills in sushi preparation and mastered techniques critical for success in Asian cuisine. Managed inventory, ordered supplies, coordinated special events, hired staff, and trained new chefs. Truly an amazing job I struggled to leave. However, the opportunity to Own my own Restaurant was a risk I needed to take to further my career and skills.
- Collaborated with team to enhance restaurant offerings at Tsunami.
- Led daily kitchen operations, ensuring high-quality food preparation and presentation standards.
- Developed and implemented seasonal menu items, enhancing customer dining experiences.
- Trained and mentored junior chefs, fostering culinary skills and teamwork in the kitchen.
General Manager
2 Years 3 Months- Hire and coach all new team members. In addition, assign duties and hours to each of my team members to cover all aspects of the restaurant's needs.
- Set worker expectations and motivates team members to meet restaurant goals. If a team member is not meeting the job requirements, is responsible for reprimanding or terminating the employment of that individual.
- Bi-weekly payroll and ensure all team members are clocking in and out according to scheduled times to prevent overtime.
- Managed all Marketing aspects, social media, magazine ads, radio ads, cinema ads, and local community involvement for further marketing needs.
- Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Meet restaurant financial objectives by developing financing, establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Developed and implemented marketing, advertising, and community relations programs to attract patrons; evaluated results and adapted strategies based on changing demands.
- Control purchases and inventory by closely monitoring all accounts; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Received and paid all accounts in a timely manner; accurately recorded and filed all invoices.
- Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
- Monitored and evaluated food, beverage, and service offerings to maintain patron satisfaction; initiated improvements and built relationships with preferred patrons.
- Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining the management team. Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
General Manager
1 Year 3 Months- Hire and coach all new team members. In addition, assign duties and hours to each of my team members to cover all aspects of the restaurant's needs.
- Set worker expectations and motivate team members to meet restaurant goals. If a team member is not meeting the job requirements, responsible for reprimanding or terminating the employment of that individual.
- Bi-weekly payroll and ensure all team members are clocking in and out according to scheduled times to prevent overtime.
- Meet restaurant financial objectives by developing financing, establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
- Control purchases and inventory by closely monitoring all accounts; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Received and paid all accounts promptly while accurately recording and filing all invoices.
- Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
- Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
- Achieved human resource objectives by recruiting, orienting, training, scheduling, and managing performance of the management team; communicated job expectations and enforced policies and procedures.
Assistant General Manager
1 Year 1 Month- Interviewed, Hired, and coached all team members.
- Developed employee handbook and training program tailored to restaurant operations, enhancing staff onboarding.
- Created spreadsheets and necessary paper to help with server check outs and to carefully track all money given or received.
- Designed spreadsheets and documentation for server checkouts, ensuring accurate tracking of cash flow.
- Enforced policies and procedures created by me as well as taught and coached team members to the proper usage of health code according to Louisiana State Laws.
- Developed weekly schedules for all team positions to ensure adequate staffing. for all positions on a weekly basis.
- Engaged with guests and organized community events to promote brand visibility and foster customer loyalty.
Education
High School Diploma
Skills
Servsafe Manager Certification
Responsible Vendors License
(P&L’s) Profit and Loss statements
Vendor licensing
Bar card
Food Safety Management
Team leadership
Profit and loss
Microsoft Office
Inventory control
Strong work ethic
Digital Marketing Strategy
Timeline
Director of Operations
Tsunami Sushi Restaurant
10.2024 - CurrentRead More
Carpenter
International Cooling Towers
02.2022 - 12.2022Read More
Sales Associate
All Star Automotive
01.2022 - 10.2024Read More
Head Chef
Tsunami Sushi
06.2020 - 01.2021Read More
General Manager
Rock n Roll Sushi
03.2018 - 06.2020Read More
General Manager
La Contea Italiano Ristorante Baton Rouge, LA
11.2016 - 02.2018Read More
Assistant General Manager
La Voglia Italiano Ristorante – Lake Charles, LA
10.2015 - 11.2016Read More
Flagler Palm Coast School
High School Diploma
Read More