Graziela Volpiano

Assisted on a multitude of projects, including applying for operational licenses with the State of Montana.

Served as liaison between departments to facilitate effective communication throughout the company.

Implemented a successful beer, wine and sake retail program.

• Screened calls and emails and responded accordingly to support executive correspondence.
• Enhanced productivity by organizing travel arrangements and coordinating accommodations for executives.
• Proactively identified areas requiring attention or improvement aligning priorities effectively in line with executive preferences.
• Developed strong relationships with vendors leading to improved contract terms resulting in cost savings for the company.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.

• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.