DIONERIS MARTE

• Ensured compliance with safety regulations and maintained a safe work environment for all personnel.
• Assessed employee development needs and provided feedback on their progress towards meeting goals.
• Developed and implemented operational procedures to ensure quality standards are met.
• Resolved customer complaints in a timely manner while ensuring customer satisfaction remains at optimal levels.
• Performed cost analysis for various projects to determine budget requirements.
• Developed key performance indicators to measure effectiveness of operational processes.
• Collaborated with management team on long-term strategic planning initiatives for the organization.
• Monitored and improved efficiency of processes, team performance, and customer service.
• Directed operations staff by providing guidance, training, and support in order to meet company objectives.
• Coordinated with other departments including sales, marketing, finance, human resources. to ensure efficient operations.
• Maintained accurate inventory records to track stock levels and minimize costs.
• Implemented innovative strategies that reduced operating costs while maintaining high levels of customer satisfaction.
• Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
• Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
• Coordinated cross-functional teams to ensure timely delivery of products and services.
• Recruited, hired and trained crew members on application of projects, customer relations, and customer service.
• Delivered positive customer experiences by implementing effective quality assurance practices.
• Addressed customer concerns with suitable solutions.
• Identified areas of deficiency and performed root-cause analysis to solve problems.
• Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
• Motivated and evaluated personnel for performance improvement and goal achievement.
• Analyzed and controlled materials, supplies and equipment operational expenses.
• Connected with clients and developed strategies to achieve sales and customer service goals.
• Oversaw financial management, budget management, accounting and payroll activities.
• Managed scheduling, training and inventory control.
• Guided employees on understanding and meeting changing customer needs and expectations.
• Planned delivery routing, team workflows, and promotional initiatives.
• Enforced federal, state, local and company rules for safety and operations.
• Responded to information requests from superiors, providing specific documentation.
• Improved morale and management communication by creating employee recognition and rewards practices.
• Tracked and replenished inventory to maintain par levels.
• Presented performance and productivity reports to supervisors.
• Built strong operational teams to meet process and production demands.
• Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
• Delegated work to staff, setting priorities and goals.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Formed and sustained strategic relationships with clients.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Mitigated business risks by working closely with staff members and assessing performance.
• Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
• Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
• Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
• Prepared staff work schedules and assigned team members to specific duties.
• Ensured that all patient inquiries were handled efficiently and effectively according to established protocols.
• Monitored patient feedback surveys to identify areas of improvement in customer service delivery.
• Resolved complaints from patients in a timely manner while maintaining positive relationships with them.
• Analyzed data from various sources such as surveys or online reviews to determine areas for improvement within the department.
• Attended industry conferences and seminars to stay abreast of current trends in patient services management.
• Trained, supervised, and evaluated staff performance in order to maintain high standards of quality patient care.
• Organized educational sessions for staff members on new technologies related to patient services management.
• Diet office experience working with Computrition and Epic.
• Patients' allergy reports ensure safety.
• Stocked food and other supplies for main kitchen and units.
• Followed dietary procedures in accordance with established policies.
• Set up trays and food service carts to deliver food to patients.
• Served specific meals to patients with special dietary needs.
• Cleaned and sanitized kitchen, dining and utility areas to promote healthy environment.
• Engaged with patients to provide positive, enriching experiences.
• Calculated nutritional requirements to assess adequacy of diet and nutrition support.

• Carefully interviewed, selected, trained are'd supervised staff.

• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute

menu changes.

• Interacted positively with customers while pwow ctingresta urant facilities and services

• Organized special events in the restaurart, inc lucing receptions, promotions and corporate luncheons

• Correctly calculated inventory and ordered appropriate supplies.

‣ Strategically developed effecti ve marketing plans to increase sales and profits while managing costs

• Recognized and formally acknowledged outstanding staff performance to boost company morale and

productivity.

• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional

food and service.

• Led and directed team members on effective methods, operations and procedures.

• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

• Maintained a safe working and guest environment to reduce the risk of injury and accidents.

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Conducted timely performance evaluations for all front of house staff.

• Effectively managed Payroll and timekeeping including completion. of the proper paperwork for new hires

and terminations.

• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of i involved Parties.

• Created fun team building activities to engage staff in up-selling to meet revenue targets.

• Purchased adequate quantities of necessary restaurant items, including food beverages, equipment and

supPlies.

. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes

within the restaurant.

◦ Acted as a positive role model for team work.

• Demonstrated a high level of respect for opponents, officials and facilities.

• Accepted coaching, constructive criticism and recognition with humility and composure,

. Developed positive relationships with team members and Customers

◦ Earned management trust by serving as key holder, resporsibly opening and closing the restaurant

◦ Etc, etc