Fale Pulalasi
Paramount,CA
Summary
Dynamic leader with a proven track record at Chili's Bar and Grill, enhancing customer satisfaction and optimizing operational efficiency. Skilled in inventory control and fostering team unity, I've successfully implemented service protocols and training programs, significantly improving performance metrics. My passion for customer engagement and meticulous management practices have consistently elevated dining experiences and financial outcomes.
Overview
16
16
years of professional experience
Work History
Restaurant Manager
Olive Garden
05.2015 - 06.2020
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- 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.
- Correctly calculated inventory and ordered appropriate supplies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
Senior Restaurant Manager
Chilis's Bar and Grill
08.2004 - 05.2015
- Established strong rapport with local community organizations through participation in events and promotions.
- Introduced new technologies for managing reservations, improving accuracy and reducing wait times for guests.
- Optimized seating arrangements for maximum occupancy while maintaining a comfortable dining experience.
- Continuously sought opportunities for professional development by attending industry conferences, workshops, and seminars.
- Fostered an inclusive work environment where all employees felt valued as part of the team.
- Improved overall labor cost management by effectively scheduling staff according to business needs.
- Evaluated vendor relationships regularly to ensure quality products at competitive prices.
- Managed daily operations, ensuring smooth workflow and top-quality customer service.
- Implemented cost-saving measures in food sourcing, reducing expenses without sacrificing quality.
- Streamlined communication between kitchen and front-of-house staff for improved efficiency during peak hours.
- Increased customer satisfaction by implementing new service protocols and staff training programs.
- Resolved customer complaints promptly and professionally, ensuring repeat business and positive reviews.
- Maintained high standards of cleanliness and safety, consistently passing health inspections with excellent ratings.
- Reduced food waste by monitoring inventory levels and ordering supplies based on demand predictions.
- Recruited hired, and trained team members who contributed to the success of the establishment.
- Enhanced employee morale through regular performance evaluations, constructive feedback, and recognition of accomplishments.
- Carefully interviewed, selected, trained, and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Education
Pharmacy Tech Lisence - Pharmacy Technician
American Career College
CA03.2002
Skills
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Point of Sale (POS) system operation
- Passion for customer satisfaction
Timeline
Restaurant Manager
Olive Garden
05.2015 - 06.2020
Senior Restaurant Manager
Chilis's Bar and Grill
08.2004 - 05.2015
Pharmacy Tech Lisence - Pharmacy Technician
American Career College
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