Demi Stevens
Maurepas,LA
Summary
Hard-driving business leader offering skill in strategic business planning and team development. Skillfully recruit and train employees at all levels to meet customer and business demands. Articulate, forward-thinking and resourceful in meeting unique needs. Talented Owner with excellent marketing, customer service and facility oversight skills .Highly effective and comfortable working with people at all levels in organization. Enthusiastic business leader with dynamic experience planning, leading and improving activities to support successful business operations. Strategic in developing policies, managing staff and developing new revenue streams. Focused on motivating staff and working with diverse personality types to drive improvements.
Overview
17
17
years of professional experience
Work History
Owner/Operator
Hey 19 Public House
Torrance, CA
09.2014 - 03.2020
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Created and monitored promotional approaches to increase sales and profit levels.
- Reconciled daily sales, returns and financial reports in QuickBooks.
- Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
- Optimized team hiring, training and performance.
- Maintained up-to-date administrative records to monitor operational conditions.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
- Established, optimized and enforced business policies to maintain consistency and high-quality standards across industry operations.
- Devised processes to boost long-term business success and increase profit levels.
- Founded and managed business, growing revenue to $1.3 in first year.
- Managed payroll, daily deposits and cost controls.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Developed unique events and special promotions to drive sales.
- Helped general management develop prices based on inventory costs and portion sizes.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Owner/Operator
Ortega 120
Redondo Beach, CA
04.2008 - 02.2020
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Created and monitored promotional approaches to increase sales and profit levels.
- Reconciled daily sales, returns and financial reports in QuickBooks.
- Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
- Optimized team hiring, training and performance.
- Maintained up-to-date administrative records to monitor operational conditions.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Managed payroll, daily deposits and cost controls.
- Supervised daily activities of restaurant and 47 employees.
- Recruited, hired and trained talented staff to fill vacancies.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Raised in capital to launch full service restaurant seating 226 guests.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Developed unique events and special promotions to drive sales.
- Helped general management develop prices based on inventory costs and portion sizes.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Santa Monica College
Santa Monica, CASkills
- Strategic Planning
- Leadership and People Development
- Integrity and Transparency
- Employee Motivation and Performance
- Industry Expertise
- Effective Communicator and Public Speaker
- Executive Leadership
- Business Consulting
- Operational Efficiency and Safety
- Trade Show Events
- Adaptable and Flexible
- People and Culture
Websites
Accomplishments
LA Times- Favorite Sit Down Mexican Restaurant
LA Weekly- Best Margarita In LA
USA Today- Top Ten Burgers in America
Easy Reader- Best New Restaurant in SouthBay (for Both)
Timeline
Owner/Operator
Hey 19 Public House
09.2014 - 03.2020
Owner/Operator
Ortega 120
04.2008 - 02.2020
Santa Monica College
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