Summary

Overview

Work History

Education

Skills

Accreditations

Languages

Timeline

Erica Tranchina

Campbell,CA

Summary

Dynamic and results-driven professional with 25 years of extensive experience spanning facilities management, guest services, travel, and food & beverage sectors. Proven track record in leadership roles, most recently as a Director, showcasing an innate ability to elevate operations and deliver top-tier customer experiences. Armed with a Bachelor of Arts in Humanities, the goal is to leverage deep industry knowledge and managerial acumen, to find a home with a brand that can utilize my maximizer energy.

Overview

years of professional experience

Work History

DIRECTOR

ZUME, INC

07.2018 - 06.2022

Rapidly progressed through company ranks, being promoted from Senior Facilities Coordinator to Director within span of 4.5 years.
Spearheaded expansion from single office to 9 locations within 1.5 years, demonstrating agility in response to business needs.
Led strategic shutdown of all 9 offices in 2020 due to unforeseen circumstances, ensuring smooth transition and minimized disruption.
Executed end-to-end setup of office locations including IT infrastructure, food service, furniture procurement, and office supplies management.
Managed diverse team, including direct reports, fostering cohesive and high-performing work environment.
Administered multi-location properties, with responsibility over significant total square footage.
Orchestrated numerous events, from planning to breakdown, ensuring seamless execution and positive stakeholder feedback.
Built and managed high-level relationships, regularly arranging extensive travel plans for C-level executives and directly collaborating with senior leadership.

FOH SUPERVISOR

OLLA CUCINA

01.2018 - 09.2018

Established daily operations including opening/closing procedures and shift management
Performed administrative tasks such as safe balancing and employee scheduling
Evaluate food and service quality, stepping in to expedite, serve, and cook as necessary.

GENERAL MANAGER

COCONUT'S FISH CAFE

02.2017 - 01.2018

Attended one-month corporate training in Sacramento to acquire in-depth knowledge of franchise culture, training policies, and daily operating procedures
Led hiring, training, and coaching of opening staff while coordinating vendor selection and setup
Managed all facets of restaurant operations, including inventory management, cost analysis, invoicing, and accounting
Oversaw daily managerial tasks such as opening/closing, shift management, safe balancing, and scheduling, ensuring consistent food and service quality
Demonstrated versatility by performing roles spanning cashiering, expediting, serving, and cooking, ensuring all sales and labor goals were met.

FACILITIES SUPERVISOR

FIREEYE, INC

05.2015 - 09.2016

Managed and scheduled HQ Front Desk team of 8 receptionists while overseeing Global Front Desk team of 10 to ensure 24/6 phone coverage
Directed 2 Facilities Coordinators and leveraged support from receptionists, leading team of 10 responsible for operations across 5 buildings housing over 1,100 employees
Oversaw daily lunch service, including budget planning, menu creation, special events coordination, as well as snack and beverage program
Managed office supplies, ensuring budget adherence, and streamlined onboarding and offboarding processes for Moves/Adds/Changes
Spearheaded Ergonomic Program, handling everything from initial requests to coordinating with external vendors and equipment installation
Managed the Printer & MFD Program, focusing on sustainability and cost-saving initiatives, along with overseeing janitorial services
Led Sustainability Program initiative that successfully eliminated disposable plastic water bottles in favor of reusable options and implemented Flowater systems
Successfully executed large-scale projects, including 300-person relocation across 3 buildings and completion of RFPs for various services within span of 6 months
Coordinated and facilitated company-wide events such as All Hands meetings, cultural events, holiday parties, and hackathons
Developed proficiency in various software tools including CAFM, Concur, Workday, Kronos, and Spiceworks

DIRECTOR OF CATERING

OPA SIGNATURE FOODS

05.2011 - 05.2015

Analyzed purchases across all restaurant locations and catering facilities to ensure cost-effective sourcing and optimized profitability
Maintained strong vendor relationships, ensuring high product quality standards
Oversaw all administrative and management duties for Opa Signature Foods Catering and Special Events, including inventory management, ordering, and payroll administration
Spearheaded recipe and menu development for both restaurant and catering services
Managed all corporate accounts, overseeing client communication, menu development, invoicing, and ordering
Led daily operations at Los Altos and Willow Glen locations, including opening and closing procedures, shift management, and safe balancing
Supervised Grand Opening operations in Walnut Creek, conducted special guest event planning and ensured consistent food and service quality while also hosting, serving, and bartending as required.

STORE MANAGER

STARBUCKS COFFEE COMPANY, JOSÉ

04.2010 - 09.2010

Managed daily store operations including opening and closing procedures
Oversaw shift operations, ensuring food and service quality control
Handled scheduling and safe balancing for optimal store efficiency.

GUEST SERVICES MANAGER

PAUL MARTIN'S AMERICAN BISTRO, ROSEVILLE

08.2007 - 11.2009

Oversaw establishment of two restaurant openings, from creating FOH training materials and setting up bar operations to vendor sourcing, licensing, and staff recruitment
Managed all aspects of bar operations post-opening, including inventory control, cost analysis, wine list maintenance, and cocktail recipe development
Conducted daily managerial tasks such as scheduling, shift management, event planning, and directly engaging with guests through hosting, serving, and bartending when required.

BAR MANAGER, BARTENDER, SUPERVISOR, TRAINER

CENTER COURT WITH C WEBB

08.2006 - 06.2007

As Lead of Corporate Training Team led development and oversight of Opening Training program
Post Grand Opening, managed comprehensive bar operations, encompassing inventory control, financial analysis, wine curation, staff scheduling, and cocktail recipe creation
Served as Key-Holding Shift Supervisor, ensuring precise opening and closing procedures and overseeing cash handling.

ASSISTANT DE LANGUE

ACADÉMIE DE DIJON

09.2005 - 04.2006

Promoted positive and safe environment for student learning.
Assisted in preparation of classroom and instruction materials.
Set up classroom equipment and organized activities.
Worked collaboratively to support student independence, empowerment and learning.

BARTENDER, SERVER, TRAINER, MANAGER

E&O TRADING COMPANY

08.1999 - 09.2005

BARTENDER

T.G.I. FRIDAY'S, DAVE & BUSTER'S, SJ BAR & GRILL

10.1998 - 09.2004