Eila Ruiz

• Collaborated with cross-functional teams to develop strategic plans for improving overall customer experience.
• Built client relationships by responding to inquiries, identifying and assessing clients' needs, resolving problems, and following up with potential and existing clients.
• Handled complaints, provided appropriate solutions, and alternatives within appropriate timeframes and followed up to achieve resolution.
• Evaluated customers' potential needs to make appropriate recommendations.
• Supervised daily operations and sales functions to maximize revenue, customer satisfaction, and employee productivity.
• Maintained client files with sales contracts, records of client interactions, client notes, and other information.
• Established performance and service goals and held associates accountable for individual performance.
• Performed duties and provided service in accordance with established operating procedures and company policies.
• Developed new employees and on-going performance assessment of current employees.
• Drafted letters, charts and financial reports to keep staff informed of progress.
• Secured on-time payments and collected on delinquent accounts with tailored payment plans.
• Trained new employees on best practices in customer account management, resulting in an increase in overall team performance.
• Negotiated contract renewals that resulted in significant cost savings for both the company and its customers.
• Conducted regular reviews of client accounts, identifying areas for improvement and making necessary adjustments to ensure continued success.
• Developed customized solutions for unique client needs, enhancing their satisfaction with our products and services.
• Increased customer loyalty with attentive account management, fostering long-term relationships with key clientele.
• Gained customer trust and confidence by demonstrating compelling, persuasive and composed professional demeanor.
• Negotiated prices, terms of sales and service agreements.
• Informed customers of promotions to increase sales productivity and volume.

Met with customers to discuss and ascertain needs, tailor solutions and close deals.

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.
• Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
• Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
• Correctly calculated inventory and ordered appropriate supplies.
• Set clear expectations and created positive working environment for employees.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Enhanced customer satisfaction through consistent delivery of high-quality food and service.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Ensured compliance with all health department regulations as well as company policies and procedures.
• Purchased adequate quantities of food, beverages, equipment, and supplies.
• Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
• Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
• Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
• Maintained facility and grounds to present positive image.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
• Ensured compliance with health and safety regulations, maintaining safe environment for both staff and customers.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Reconciled cash and credit card transactions to maintain accurate records.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Motivated staff to perform at peak efficiency and quality.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.