Crespin Velasco
San Diego,CA
Overview
4
4
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
Chilis's Bar And Grill
03.2020 - Current
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- 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.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
- Maintained facility and grounds to present positive image.
- Orchestrated positive customer experiences by overseeing every area of Type operations.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Education
Culinary Arts
California School of Culinary Arts
Pasadena, CA05.2005
Skills
- Operations Management
- Inventory Management
- Food Safety
- Cost Control
- POS system knowledge
- Hiring Decisions
- Labor Management
- Health Code Compliance
- Facility Maintenance
- Employee Retention
- Restaurant Promotion
- Order Management
- Schedule Coordination
- Purchasing
- Sanitation Standards
- Inventory control and record keeping
- Supervisory skills
- Shift Management
- Point of Sale (POS) system operation
- Team Leadership
Certification
Servsafe and proctor certified
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Restaurant General Manager
Chilis's Bar And Grill
03.2020 - Current
Culinary Arts
California School of Culinary Arts
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