Diego Manzo

• Supervised daily operations to ensure efficiency and quality service.
• Trained new staff on operational procedures and customer service standards.
• Managed inventory levels, ensuring timely restocking of supplies and ingredients.
• Resolved customer complaints promptly, enhancing overall satisfaction.
• Implemented health and safety protocols to maintain compliance with regulations.
• Monitored staff performance, providing feedback to promote professional growth.
• Assisted in scheduling shifts to optimize labor resources and coverage.
• Collaborated with management on promotional strategies to boost sales initiatives.
• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
• Oversaw compliance with industry regulations and company policies, ensuring safe and legal operational environment.
• Optimized scheduling to ensure full coverage during peak hours without overstaffing, balancing customer service with cost efficiency.

Working in a team effort to make food items, preparing drinks, and serving orders to customers in a timely manner.

• Prepared and cooked menu items according to recipes and presentation standards.
• Maintained cleanliness and organization of workstations to comply with health regulations.
• Assisted in inventory management, ensuring proper stock levels of ingredients and supplies.
• Operated kitchen equipment safely and efficiently, adhering to operational guidelines.
• Supported team by training new cooks on food preparation processes and safety protocols.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Improved team morale and productivity through effective communication and collaboration.