DIEGO MAGUINO
St George,UT
Summary
Proven leader with a track record of enhancing operational efficiency and customer satisfaction at Wayra - Restaurante Turistico. Expert in office administration and team collaboration, I spearheaded a transition to a paperless office, significantly reducing costs. My approach to employee supervision and customer service has consistently improved team performance and client relations.
Overview
6
6
years of professional experience
Work History
ADMINISTRADOR
WAYRA - RESTAURANTE TURISTICO
01.2020 - 03.2024
- Handled sensitive information discreetly, maintaining strict confidentiality at all times as required by company policy or legal regulations.
- Maintained personnel records and updated internal databases to support document management.
- Organized workflow and delegated tasks effectively to ensure timely project completion without compromising quality.
- Managed office inventory levels, ensuring adequate supplies were available while minimizing waste and unnecessary spending.
- Provided exceptional customer service to both internal and external stakeholders through prompt response times and thorough issue resolution efforts.
- Supervised administrative support staff members, offering guidance, feedback, and mentorship that contributed to their professional growth and development.
- Established an organized filing system that streamlined document retrieval and reduced misplaced files.
- Maintained accurate documentation of company policies and procedures for easy reference by all employees.
- Improved employee productivity with effective time management strategies for daily tasks.
- Served as a liaison between departments, fostering open communication channels that improved overall organizational function.
- Managed human resources functions, including hiring, onboarding, and employee evaluations for optimal team performance.
- Coordinated company events and meetings to foster teamwork and boost employee morale.
- Led transition to paperless office, reducing operational costs and environmental impact.
- Educated staff on organizational mission and goals to help employees achieve success.
- Created and managed project plans, timelines and budgets.
- Generated reports detailing findings and recommendations.
COCINERO
LA PITUCA - RESTOBAR
11.2018 - 12.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
JEFE DE COCINA
SATIVA RESTOBAR
01.2018 - 10.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Education
Bachelor of Science - GASTRONOMY - CHEF
ENRIQUE GUZMAN Y VALLE - LA CANTUTA
SAROBE 200, RIMAC 15093, PERU10.2021
Skills
- Customer Service
- Attention to Detail
- Recordkeeping and File Management
- Office Administration
- Team Collaboration
- Employee Supervision
Languages
Spanish
Native or Bilingual
Timeline
ADMINISTRADOR
WAYRA - RESTAURANTE TURISTICO
01.2020 - 03.2024
COCINERO
LA PITUCA - RESTOBAR
11.2018 - 12.2019
JEFE DE COCINA
SATIVA RESTOBAR
01.2018 - 10.2018
Bachelor of Science - GASTRONOMY - CHEF
ENRIQUE GUZMAN Y VALLE - LA CANTUTA
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