Curren Mirando

• Facilitated partnerships through organization of community events, strengthening ties with local businesses
• Attended community networking events to establish and nurture relationships with local businesses
• Represented company at industry events, expanding business networking opportunities

• Led initiative to increase sales and enhance brand visibility through community engagement
• Directed daily operations for Halfshell Oyster House dining room, bar, and kitchen teams, catering, and off-site events
• Held nightly staff meetings to prioritize sales goals and ensure quality standards
• Trained front of house, back of house, and new management on guest service, menu knowledge, and hospitality expectations, challenges, and driving sales
• Oversaw inventory twice a month and ran weekly management meetings with team members to identify cost-saving opportunities
• Review financial statements and sales to measure productivity
• Mitigated business risks by working closely with staff members and assessing performance.
• Ensuring continuous quality of food, beverage, and service among all staff members
• Monitored cleanliness, and safety standards in accordance with OSHA and our local health department
• Created and oversaw staff schedules, while monitoring payroll to remain within budget
• Contributed innovative ideas and solutions to enhance team performance and outcomes
• Identified needs of customers promptly and efficiently

• Led initiative to increase sales and enhance brand visibility through community engagement
• Directed daily operations for Halfshell Oyster House dining room, bar, and kitchen teams, catering, and off-site events
• Held nightly staff meetings to prioritize sales goals and ensure quality standards
• Trained front of house, back of house, and new management on guest service, menu knowledge, and hospitality expectations, challenges, and driving sales
• Oversaw inventory twice a month and ran weekly management meetings with team members to identify cost-saving opportunities
• Review financial statements and sales to measure productivity
• Mitigated business risks by working closely with staff members and assessing performance.
• Ensuring continuous quality of food, beverage, and service among all staff members
• Monitored cleanliness, and safety standards in accordance with OSHA and our local health department
• Created and oversaw staff schedules, while monitoring payroll to remain within budget

• Completed day-to-day duties accurately and efficiently
• Held nightly meetings to enhance staff sales and quality of service
• Worked successfully with both front and back of house staff to ensure quality of food and beverage service and address issues in relation to both
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.

• Ensure new staff members were trained according to company standards

• Utilize guest experiences to drive daily sales

• Exhibit positive presence

• Worked with general manager with hiring

• Led inventory in the beginning of each month
• Supervised line cooks and kitchen staff
• Coordinated daily prep, inventory, and ordering of ingredients
• Enforced food safety, sanitation, and cleanliness standards across kitchen stations
• Trained new staff on recipes, plating, and kitchen workflow
• Monitored product quality for oyster bar, raw items, and hot kitchen dishes
• Communicated with front of house teams to coordinate ticket flow and timing
• Maintained equipment, supplies, and storage areas for smooth kitchen operations
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation
• Trained new kitchen staff on proper food handling techniques and safety regulations
• Created weekly schedules for kitchen staff members based on anticipated business volume
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members
• Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen
• Inspected equipment regularly to identify necessary repairs or replacements
• Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use

• Prepared ingredients for daily meal service in fast paced kitchen operations
• Organized supplies, ingredients, and kitchen tools for efficient service
• Followed menu instructions and kitchen standards for consistent food preparation
• Operated cooking equipment following food safety and sanitation procedures
• Followed health and safety guidelines for food preparation and service
• Maintained clean prep areas, storage spaces, and work surfaces
• Moved smoothly between different cooking stations to assist with meal preparations
• Stocked and replenished kitchen supplies and ingredients as needed
• Carried out basic cleaning duties such as sweeping floors, washing dishes
• Supported team communication during service shifts
• Adhered fully to kitchen standards involving required portion sizes, individual recipe instructions and safe food handling procedures