GABRIEL A. JAUREGUI

• Directed daily operations and coordinated back-of-house teams to ensure efficient service delivery.
• Managed staff schedules and labor coverage, optimizing shift assignments for service needs.
• Trained managers and staff on service standards and procedures to enhance customer experience.

Scheduled staff based on business needs to optimize service levels.

Developed new cocktails and curated guest experiences to enhance satisfaction.

Managed banquet operations to ensure seamless event execution. and communicate with our back of house to ensure all aspects of our private functions are handled.

• Mixed cocktails and prepared drinks following bar standards and resident preferences.
• Maintained clean dining, bar, and kitchen areas to HOA sanitation standards.
• Monitored bar inventory and promptly restocked low items before depletion.
• Replenished liquor, glassware, napkins, and service supplies before and during shifts.
• Effectively multitasked within a fast-paced environment.
• Remained calm and poised during busy periods, promoting great customer service to guests.
• Made friendly conversation with customers to provide an enjoyable bar experience.
• Collaborated with team members to deliver exceptional customer service and ensure customers received high-quality service.
• Engaged in friendly conversation with customers to enhance their bar experience.

• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Supervised cash handling, sales reporting, and closing procedures for each shift.
• Managed staff schedules, labor coverage, and shift assignments for restaurant service.
• Trained servers, hosts, and kitchen staff on service standards and procedures.
• Handled guest concerns and resolved service issues with professional communication.
• Monitored food safety, sanitation, and cleanliness throughout Harvest Restaurant Oro Valley.
• Coordinated vendor orders, inventory checks, and supply restocking for restaurant needs.
• Supported hiring, onboarding, and performance coaching for restaurant team members.
• Built and maintained loyal, long-term customer relationships through effective account management.

• Directed food and beverage operations across The Leo-Kent Hotel dining outlets.
• Coordinated front-of-house and back-of-house service during hotel dining periods.
• Supervised restaurant, bar, and room service teams during daily service.
• Supervised daily restaurant operations at The Leo-Kent Hotel.
• Managed scheduling and shift coverage for restaurant team members.
• Trained staff on service standards and guest handling procedures.
• Provided leadership and direction to restaurant employees.
• Monitored food safety, cleanliness, and sanitation compliance.
• Resolved customer complaints in a timely manner.
• Conducted daily inspections of the dining area to ensure cleanliness and orderliness.
• Counseled and disciplined restaurant staff to maintain compliance standards and performance requirements.
• Supported inventory control and supply ordering for restaurant operations.
• Assisted with sales reports, payroll review, and daily closing tasks.
• Coordinated banquet service standards for hotel events and guest functions.
• Developed staff schedules aligned with hotel occupancy and banquet demand.
• Monitored inventory levels for kitchen, bar, and beverage service supplies.
• Supported menu planning with culinary and beverage teams at the hotel.
• Trained supervisors on guest service, cash handling, and shift coordination.
• Ensured compliance with health and safety regulations in the workplace.
• Developed and implemented departmental policies and procedures to ensure compliance with company standards.
• Identified opportunities for cost savings through improved efficiencies or process reengineering efforts.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Identified opportunities for cost savings through improved efficiencies or process reengineering efforts.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

• Oversaw front-of-house and back-of-house operations at upscale public house.
• Coordinated daily scheduling, staffing, and shift coverage for restaurant service.
• Trained servers, bartenders, and hosts on service standards and menu knowledge.
• Managed guest concerns and resolved service issues with professional communication.

• Trained new team members on service standards and club procedures.
• Handled member concerns with clear communication and professional follow-up.
• Monitored food and beverage service across dining and banquet areas.
• Enforced club policies, safety rules, and service procedures.
• Monitored tee sheet activity and supported smooth guest check-in flow.

• Supervised daily guest service operations at the luxury Ritz-Carlton Dove Mountain resort.
• Trained associates on Forbes standards and resort service procedures.
• Handled guest concerns with professionalism and calm service.
• Enforced brand standards across housekeeping, lobby, and guest service areas.
• Recruited, hired, trained, mentored, coached, evaluated, and terminated staff as necessary.
• Recruited, hired, trained, mentored, coached, and evaluated staff.
• Collaborated with other departments to coordinate workflow processes between teams.
• Inspected public areas for cleanliness, safety, and presentation standards.
• Performed monthly inventory checks to ensure sufficient stock levels for all products.

• Greeted La Paloma Country Club members and guests with polished, attentive service.
• Mixed cocktails and poured beverages following club recipes and drink standards.
• Recommended wine pairings, specialty drinks, and menu items for members.
• Coordinated dining room and bar service during banquets, events, and busy shifts.
• Processed orders through POS system and handled cash and credit payments.
• Maintained clean, stocked service stations, glassware, and bar supplies.
• Followed food safety, sanitation, and responsible alcohol service guidelines.
• Resolved member concerns promptly while supporting smooth club hospitality operations.
• Remained calm and poised during busy periods, promoting great customer service to guests.

• Supervised Topgolf bay operations and maintained smooth guest flow.
• Directed associates on food, beverage, and service standards.
• Monitored safety procedures across entertainment areas and event spaces.
• Trained new staff on Topgolf service routines and POS use.
• Resolved guest concerns with clear communication and steady leadership.
• Inspected service areas for cleanliness, readiness, and brand standards.
• Recruited, hired, trained, mentored, and coached staff.
• Collaborated with other departments to coordinate workflow processes between teams.