Fabiola Mejias

• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
• Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
• Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
• Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
• Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.
• Promoted an inclusive workplace culture through open communication channels encouraging diverse perspectives from all team members as a valuable resource for continuous improvement efforts.
• Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
• Developed strong relationships with vendors to negotiate favorable pricing terms, resulting in reduced food costs without sacrificing quality.
• Collaborated with kitchen staff to develop new menu items based on seasonal ingredients and customer preferences.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Monitored food inventory and supplies to prevent waste.
• Controlled food costs and managed inventory.
• Supervised food presentation and plating to enhance visual appeal.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.

• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Grilled meats and seafood to customer specifications.

Make a schedule, make an inventory, check that the food in the coolers was not expired and in good condition, keep the coolers organized and clean, check that the staff complied with their check-in check-out time, their break, their respective uniform, that the restaurant's food orders leave in a certain time and in good condition Make a report on the performance of employees turnover of merchandise