Elizabeth Franco
Dennys Restaurant
Salinas,CA
1
Language
1
Certification
12
years of professional experience
Efficient and results-driven Food Service Manager with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff.
Work History
General Manager
6 Months- Directed daily restaurant operations, ensuring service, food quality, and cleanliness standards.
- Trained, coached, and evaluated team members to strengthen performance and guest service.
- Monitored inventory ordering, product usage, and vendor deliveries to maintain stock levels.
- Enforced safety, sanitation, and compliance procedures across front-of-house and kitchen areas.
- Resolved guest concerns promptly, protecting satisfaction and repeat business.
- Coordinated hiring, onboarding, and retention efforts to build reliable management and crew teams.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Managed labor schedules, staffing levels, and payroll controls to support efficient coverage.
Director of Culinary Services
1 Year 2 Months- Developed innovative menus that reflect seasonal ingredients and regional flavors.
- Managed kitchen operations ensuring high standards of food quality and safety.
- Collaborated with staff to streamline food preparation processes and enhance efficiency.
- Coordinated special events, adapting menus to meet diverse dietary needs and preferences.
- Fostered a positive work environment encouraging creativity and teamwork among staff members.
- Developed care plans tailored to individual resident needs and preferences.
- Collaborated with families to address concerns and improve resident satisfaction.
- Conducted regular meetings with department heads to review policies and procedures.
- Trained new employees on policies and procedures related to their job duties.
- Trained culinary team on best practices for cooking techniques and presentation skills.
- Oversaw inventory management to reduce waste and maintain optimal stock levels.
- Implemented health regulations to ensure compliance with local food safety standards.
- Managed staffing levels, trained new employees, and conducted performance evaluations.
- Maintained records related to inventory, purchases, production costs.
- Supervised preparation of meals according to established standards and recipes.
- Identified opportunities for improvement in terms of efficiency and cost savings throughout operations.
- Developed relationships with local farmers and vendors for sourcing fresh produce and meats.
- Developed menus for special events and holidays, ensuring that items met dietary requirements.
- Coordinated with vendors on deliveries, pricing, and quality assurance measures.
- Created a budget and ordered food supplies to meet the needs of the facility.
- Reviewed menus regularly to ensure accuracy and make recommendations accordingly.
- Directed daily operations of culinary staff members in all kitchens.
- Trained new employees to perform duties.
- Delegated work to staff, setting priorities and goals.
- Explained goals and expectations required of trainees.
Assistant General Manager
4 Years 10 Months- Managed daily operations and staff in a fast-paced dining environment.
- Trained and mentored team members on service standards and procedures.
- Oversaw inventory management, ensuring supply levels met restaurant needs.
- Developed team cohesion through regular meetings and feedback sessions.
- Resolved customer complaints in a timely manner while maintaining excellent customer service standards.
- Ensured all safety protocols were followed in the kitchen area.
- Evaluated employee performance through observations in the dining room or kitchen area.
- Created promotional campaigns to increase customer traffic during peak hours or special events.
- Conducted regular staff meetings to provide updates on goals and objectives and discuss any issues or concerns.
- Supervised staff of 30+ employees; trained new hires on company policies and procedures.
- Monitored food quality, customer service, and cleanliness standards to ensure a positive dining experience.
- Maintained compliance with local health codes and sanitation regulations.
- Managed daily operations including scheduling shifts, assigning tasks, and resolving disputes between staff members.
- Reviewed closing reports at end of shifts and corrected mistakes.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Restaurant Manager
5 Years 5 Months- Organized special events in restaurant, including receptions, promotions and corporate luncheons.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Led and directed team members on effective methods, operations and procedures.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Prepared for and executed new menu implementations.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Actively participated in ongoing customer service programs to build sales and rapport in community.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Skillfully interacted with external vendors to obtain best quality in pricing and product.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Carefully interviewed, selected, trained and supervised staff.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Created fun team building activities to engage staff in up-selling to meet revenue targets.
- Strategically developed effective marketing plans to increase sales and profits while managing costs.
- Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
Education
Skills
Achieved stronger service support through marketing and advertising
recruitment
and performance improvement.
Improved workplace communication and conflict handling while supporting staff scheduling and schedule coordination.
Strengthened food quality through plating
presentation
preparation
safety
order delivery
menu planning
and recipe development.
Supported menu development
dietary planning
inventory management
and cost reduction outcomes.
Maintained safe
compliant service through food safety
allergen awareness
HACCP compliance
and health and safety regulations.
Delivered reliable front of house management
customer engagement
and operations management support.
Protected labor and food cost control through payroll administration
budgeting
and organization and prioritization.
Provided polished service through team leadership
professional demeanor
and time management abilities.
Kept service flow efficient through point of sale (POS) system operation and computer skills.
Added value through bilingual Spanish communication
food service background
ServSafe Manager certification
and TIPS certification.
Certification
Food safety management certification.
Languages
Spanish
Native or Bilingual
Timeline
General Manager
Dennys Restaurant
04.2026 - CurrentRead More
Director of Culinary Services
Vista Harden Ranch
02.2025 - 04.2026Read More
Assistant General Manager
Bjs Brewhouse
03.2020 - 01.2025Read More
Restaurant Manager
Outback Steakhouse
10.2014 - 03.2020Read More
North Salinas High School
Read More