Esther Navarro

Olive Garden Restaurant

09.1998 - Current

Hired, trained and supervised team of service staff members
Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
Managed daily operations to ensure quality in both food and service.
Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Correctly calculated inventory and ordered appropriate supplies.
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Managed staff schedules and maintained adequate coverage for all shifts.

Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Verified prepared food met standards for quality and quantity before serving to customers.
Maximized quality assurance by completing frequent line checks.
Resolved customer complaints promptly and professionally,
Interacted with customers by phone, email, and in-person
Maintained digital and physical files for projects, business records and accounts.
Reviewed files, records and other documents to obtain information to respond to requests.
Submitted cash and check deposits and generated cash receipts to record money received.
Made outbound calls to vendors and customers to discuss and resolve account needs.
Applied proper codes to invoices, files, and receipts to keep records organized and easily searchable.

Summary