ERIKA ARMENTA

Café Museum and Balcony Café At The Art Institute Of Chicago

• Responsible to manages both cafes and member lounge
• Focus on cost reduction, planning and controlling budget for various activities at every level of the organization.
• Exceeded regional annual sales target by 90%.
• Accomplish objectives by increasing sales creating solid strategies.
• Manage and full control over distribution of cash register for the entire complex
• Maintains staff by recutting, selecting, orienting and training employees ensure a safe, secure and legal work environment develops personal growth opportunities.
• Ensuring compliance of polices with licensing, hygiene, and health and safety codes guidelines.
• Strong leadership, organization, multitasking with attention to detail.

Terzo Piano At The Art Institute Of Chicago

• Labor cost by monitoring scheduled hours to avoid overtime with yearly budget responsibility of the unit.
• Great communication skills with operation logistics with back and front of the house team. Also accurate communication with the art institute of Chicago for VIP events.
• Experience with managing large diverse group of employees.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Developmental training for opening accounts, such as Porsche, Atlanta.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each daily.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

Spiaggia

• Responsible for overseeing a quality fine dining experience.
• Make sure deadlines were executed at a timely matter.
• Created daily floors, line-up notes, and updated menus.
• Created efficient work schedules for each team member to maintain deadlines and keep shifts properly staffed.
• Developed training, task and process guidelines and communicated clear and concise directions to employees.
• Introduced team contests and goals to enhance productivity and improve employee morale.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• Ensuring compliance with licensing, hygiene, and health and safety guidelines.

Spiaggia

• As a captain supervised the work of the assigned team.
• Communicate directly with the back-of-the-house staff to ensure that orders are delivered correctly and special requests are accommodated.
• Promptly address complaints or issues; relayed relevant information or complaints to supervisor.
• Works with staff of other departments to perform job duties during special events and functions.
• Promote a clean, safe and neat environment for guest.
• Advise guests on appropriate combinations of food and drinks when requested, accommodates reasonable requests and notes preferences.
• Demonstrated knowledge of specialized diets and allergies.