FRANCY REYES STROUD

Oversee all daily kitchen operations to ensure efficiency, quality, and compliance with company standards.

* Create and manage employee schedules while maintaining labor costs within budget.

* Order food, supplies, and equipment to support daily operations and control inventory expenses.

* Conduct regular inventory counts and monitor stock levels to reduce waste and shortages.

* Train, supervise, coach, and evaluate kitchen employees to improve performance and productivity.

* Ensure compliance with food safety, sanitation, and health regulations.

* Manage payroll and staffing needs to support business objectives.

* Resolve customer concerns professionally while maintaining a high level of guest satisfaction.

* Analyze operational performance and implement improvements to increase efficiency and profitability.

Delivered excellent customer service in a high-volume restaurant environment.

* Processed food and beverage orders accurately using POS systems.

* Coordinated with kitchen staff to ensure timely and accurate order delivery.

* Maintained a positive dining experience and addressed customer requests promptly.

• Analyzed customer needs and recommended appropriate products or services.
• Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
• Promoted available products and services to customers during service, account management and order calls.

• Provided technical support to 20 local farmers regarding pest control management techniques.
• Monitored environmental quality standards at various agricultural sites throughout the region.
• Organized 4 workshops to educate local farmers on best practices in sustainable farming methods.
• Formulated cost-based budgets for agricultural processes.