Daivilee N. Fuentes Bonano

• Supervised daily operations, ensuring adherence to quality and service standards.
• Trained and mentored team members on operational procedures and customer service excellence.
• Implemented inventory management strategies to optimize stock levels and reduce waste.
• Collaborated with upper management on strategic planning to improve overall restaurant performance.
• Resolved customer complaints effectively, enhancing satisfaction and loyalty through proactive engagement.
• 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.

As an assistant lead cook, I worked at the Culinary and Nutrition Center for the company in Springfield, Inventory was done at the end of every month of all food and supplies that we cook, and use on the daily. Organization and methods were use to keep our counts accurate. Also as my job as an assistant I helped run the kitchen and making sure that the goals for the day were met. At the same time as a group leader I continue to master my communication. Communication is everything when leading big/small kitchen groups. The job includes a lot of paperwork, making sure that the kitchen ships out everything the the SPS has ordered for their breakfast/lunch for the next day.

• Adapted quickly to changes in food orders and customer request.
• Prepared food items according to established recipes and standards, ensuring consistency and quality.
• Assisted customers with menu selection and answered questions.
• Operated cash registers and processed customer payments accurately.
• Keeping my stations and floors clean in between rushes and at all times of the day.
• Rotating and restocking food and other items.
• Made sure food was delivered/ presented to customers with accuracy and with great presentation.