Diana Stoica Padilla

• Prepared professional sales presentations for each account call tailored to current supplier programs and the needs of the customer.
• Assisted and participated in Trade and Consumer Events.
• Conducted staff training/education programs within the accounts.
• Designed and executed events within the accounts in order to promote brands and increase brand awareness.
• Developed new business relationships with decision makers while identifying potential customers and developing a business plan to reach them.
• Ensured execution of the developed sales strategies, objectives, goals and targeted revenue generation by partnering with key retailers and establishments in the specified market
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Leadership role over the training and development department. In this position I have overseen all activities of employee training programs and identified both the restaurant and employee developmental needs, ensuring there is consistency with core competencies and goals.

• Conducted orientation sessions and organized on-the-job training for new hires.
• Communicated all learning and performance objectives, schedules, and training assessments to upper management.
• Analyzed effectiveness of training programs at all levels and recommended updates.
• Reviewed and edited all training materials for accuracy and company policy compliance.
• Delivered new employee onboarding and training sessions via Go Hire and Google Classroom.
• Trained staff during demonstrations, meetings, conferences and workshops.
• Selected and assigned instructors to conduct specific training programs.
• Researched and obtained relevant course materials to achieve training objectives.
• Participated in management meetings and development of restaurant objectives, operating principles and procedures
• Managed new employee orientation training process for more than 60 employees each year
• Assessed skill gaps for employees in Front of the House department and developed training courses to meet identified needs.

Overseen, managed, and directed restaurant Award Wining wine program to ensure they attain or exceed established quality standards, productivity goals, budget objectives, new product development support, and implementation timelines.

• Created and coordinated all monthly wine dinners, which ranged from 50 to 100 guests.
• Managed over five hundred wine selections from renown wine regions all over the world
• Coordinated wine selection and restocking for cellar with over 3000 bottles
• Managed inventory of over 7000 bottles in five inventory locations
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Coordinated the development, interpretation and implementation of all wine menus
• Provided direction in the execution wine service standards throughout the dining room and bar areas
• Recommended food and wine pairings for guests during all meal periods
• Advised guests on wines based on their personal tastes and food choices
• Informed guests about different varieties of wines and prices available in our cellar
• Ensured wines are served at the right temperature and within the proper glassware
• Ensured Wine Cellar it is always stocked, presentable and organized
• Maintained complete knowledge of and comply with all departmental policies, procedures, and standards.

• Trained FOH staff on all a la carte and catering steps of service
• Communicated event leads to upper management and Sales Department through proper documentation and follow up.
• Greeted guests, answered questions about menu selections and offered drink pairings.
• Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
• Delivered outstanding dining experiences for patrons.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

Responsible for the daily oversight and management of all servers, bussers, and hosts. Ensured the smooth operations and flow of service between the kitchen and customers and delivered a quality customer experience through the assignment and management of staff.

• Assisted Sales and Event Departments in the creation and execution of all on premise events.
• Designed overall floorplans and coordinated modifications for events and special reservations.
• Implemented training program for front of house staff to maintain high standards of customer service.
• Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
• Motivated staff to perform at peak efficiency and quality.
• Opened and closed restaurant according to established company procedures and expectations including money handling
• Purchased all Front of the House Beverage needs such as Pepsi, Coffee, and other Non-Alcoholic Beverages. Communicated with Chef when additional items are needed for bar inventory
• Possessed extensive wine knowledge to assist guests and employees in the absence of a Sommelier or whenever unavailable
• Contributed to quality service delivery and customer experience through participation in the management of front of the house staff including recruiting, hiring, training, reviewing, communicating, and managing ongoing performance management expectations and results
• Participated in management meetings and development of restaurant objectives, operating principles and procedures

• Hired and trained all customer service staff
• Completed point of sale opening and closing procedures.
• Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
• Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
• Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.