Halle Suarez

Responsibilities include:

• Assisting the Hiring Director with hiring new team members.
• Resolving guest complaints through CARES.
• Identify and improve day-to-day systems.
• Worked to help create and implement a system to maximize products by reducing waste and lowering positive food cost gap by 0.4%.
• Prioritize stewardship and financial return by leading food cost initiatives and maximizing talent investment.
• Hosted a workshop with 4 operators in the Southwest Region to improve Positive Food Cost Gap.
• Perform and finalize month end.
• Review financial reports ensuring accuracy and looking for opportunities within the business.
• Exclusive opportunity to learn from 4 different operators in the New Orleans Market to gain knowledge and understand different perspectives of running a successful business.
• Implement policies and procedures to improve staff performance.
• Conduct director performance evaluations semiannually.

Responsibilities include:

• Ordering and managing daily inventory.
• Implemented a process for chicken credits to ensure proper portion size.
• Vendor Accountability
• Create and implement a system for inventory control.
• Coached and trained team leaders on weekly inventory counts and daily truck ordering.

Responsibilities include:

• Conducting weekly inventory counts.
• Ensuring restaurant cleanliness in designated real estate responsibilities.
• Learning inventory ordering and ensuring product was being received in a timely manor.
• Leading day shifts in the Back of house.

Responsibilities include:

• Assisting patients with performing light exercises
• Cleaning and preparing treatment areas and equipment.
• Changing and washing patients' linens and pillows.

Responsibilities include:

• Setting up training schedules with new team members and trained on Back of House operations.
• Lead kitchen staff and managed night shift operations.
• Communicated inefficiencies in operations to Director of Operations.

Responsibilities include:

• Evaluating inefficiencies in procedures and creating solutions.
• Learning how to be a leader through leadership development.
• Training new team members in both Front of house and Back of house operations.
• Leading night shifts and end of day processes.

Responsibilities include:

• Serving Customers with Genuine Hospitality.
• Following systems for consistent efficiency.