Hi, I’m
Diana Perez
Luling
Summary
Devoted Restaurant Manager with a proven track record of customer satisfaction and high volume management. Thrive in operational excellence and elevate guest satisfaction. Adept at team collaboration, leading staff to meet and exceed goals, and adapting to changing needs. Skilled in inventory management, staff training, customer service, and financial oversight. Known for reliability, problem-solving abilities, and maintaining high standards.
Overview
14
years of professional experience
Work History
Zydecos Seafood Restaurant
Restaurant Manager
10.2010 - Current
Job overview
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Promoted a positive work environment.
- Increased sales during off-peak hours by creating and promoting special offers.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Managed all aspects of restaurant's social media presence, enhancing brand awareness. online.
- Motivated staff to perform at peak efficiency and quality.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships.
Copelands
Sauté Cook
11.2018 - 11.2021
Job overview
- Prepared and cooked meals according to recipes and customer specifications.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Education
BRCCBaton Rouge, LA
Diploma from CULINARY ARTS
05-2010
Skills
- Operational efficiency
- Inventory management
- Attention to detail
- Passion for customer satisfaction
- Quality control
- Team building
- Time management
- Point of sale (POS) system operation
- Organization and prioritization
- Creative
- Problem Solving
- Scheduling
Timeline
Sauté Cook
Copelands
11.2018 - 11.2021
Restaurant Manager
Zydecos Seafood Restaurant
10.2010 - Current
BRCC
Diploma from CULINARY ARTS
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