Griselle Flores

Grown within the company since 2012

Restaurant/ Service Manager: (2019- Present)

• Help assisting in all orders for kitchen (Sysco, Premier Produce, Select Foods)
• Created pars for restaurant ordering accuracy, lowering food cost.
• Maintained Health compliant standards within Kitchen with Quality control Labels, Thermometers, hourly soup temping, taste tests and Critical control temping (every two hours for danger zone foods). Also in sanitation requirements and license regulations, alleviating potentially heavy fines.
• Expedited to monitor food quality to uphold company standard for customers.
• Led and directed team members to ensure good flow in restaurant and good ambiance.
• Looked consistency at Profit and Loss at ensure we meet budget goals
• Created scheduling on Hot Schedules for all staff (I.E Bar, server, takeout, busser, host)
• Helped labor by scheduling accordingly
• Carefully interviewed, selected, trained, and supervised staff.
• Defused multiple guest situations, worker altercations.
• Conducted regular monthly meetings with staff to discuss monthly features and ways to better conduct future shifts.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

Manager Trainer (2021-Present)

• Promoted to Manager trainer within a year of Restaurant managing.
• Reviewed and edited all training materials for accuracy and company policy compliance.
• Over the course of a year, I had 8 MIT's (managers in training) that I developed to company standards.
• Taught all heath compliant standard

Trouble shooter (2022-2023)

• Worked across six stores in South Florida to help fix company standards
• Fixed food cost by monitoring all waste in food, making sure all product was accounted for when receiving, weighing out portioned food items for accuracy, etc.
• Fixed labor by minimizing overtime, staffing accordingly, looking at budget.

Bar Manager (2019-Present)

• Fixed liquor cost by crating pars, monitoring waste and ordering accordingly. Also reviewed variances
• Followed strict recipes and drink measurements to minimize product used.
• Managed bar inventory monthly, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.

Service/ Bartender (2012-2019)

• Cultivated warm relationships with regular customers.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Bussed and reset tables to keep dining room and work areas clean.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Verified drinking age requirements of customers by carefully reviewing photo identification.