Janiece Rivas
Sugar Land,Tx
Summary
Service operations professional with strong background in optimizing service delivery and enhancing customer satisfaction. Demonstrates solid focus on team collaboration, ensuring reliable and adaptable performance to meet changing needs. Skilled in process improvement, resource management, and strategic planning. Known for effective communication, problem-solving, and leadership abilities.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Director of Operations
Clark Cooper Concepts: Coppa Ristorante, Coppa Osteria
Houston, Texas
07.2013 - 01.2014
- Actively managed two multi million dollars facilities
- Worked with the in-house management teams to establish cleanliness, and proper facilities maintenance
- Helped to establish cultural development
- Helped to establish loss prevention through increased hospitality
- Increased service standards
- Increased profitability by establishing cost controls and streamlined consistent financial reporting
- Worked to establish continued development of current management and hourly staff for potential growth.
- Established a new system of company-wide communication through a partnership with Shiftnotes
- Helped to decrease company-wide costs through the creation, customization and implementation of new payroll, cash handling and labor management procedures.
- Helped maintain a diversified and award nominated wine list while successfully decreasing the current inventory by 25+ thousand dollars.
- Trained every member of management on Payroll, Inventory, Reconciliation, Scheduling, and all daily standards and practices.
- Established and maintained great relationships with regular guests., by actively working the floor and front door during service.
- Participated in future concept development
- Participated in website development and maintenance
- Helped maintain and manage all controllable costs for both locations
- Helped to oversee all repairs and maintenance of the restaurants
- Helped to maintain employee relations
- Participated in conflict resolution by actively advising and supporting in-house management and enforcing disciplinary action when warranted.
- Created protocol for disciplinary reporting for both locations
- Improved HR protocol for new hire paperwork and I9 reporting for both locations
Assistant General Manager
Uchi, Uchiko and Uchi Houston
Austin & Houston
09.2011 - 06.2013
- Managed a multimillion-dollar restaurant
- Established a new system of company-wide communication through a partnership with Shiftnotes
- Created the training program for all new FOH employees, which was implemented company wide and is still currently utilized at all current and future locations.
- Helped to decrease company wide costs through a personally brokered deal with Riedel and partnership alignment with Specs.
- Maintained wine costs through consistent purchasing, establishing secure storage, proper pouring and bar practices, physical inventory and reconciliation through the use of Compeat on a bimonthly basis.
- Trained all new supervisors and visiting managers on Payroll, Inventory, Reconciliation, Scheduling, and all daily standards and practices.
- Maintained all changes to the wine list and daily specials menus through the use of Windows, Aloha and Joomla.
- Maintained and established scheduling levels/protocols for all FOH staff
- Maintained accurate payroll practices through personal customization of an Uchi Houston specific tip-sheet and tip distribution and daily interaction with the corporate accountants.
- Participated in bi-weekly tastings and menu development with Chef Philip Speer
- Helped to oversee all repairs and maintenance of the restaurant, by developing a weekly, monthly and bi-monthly checklist for all necessary maintenance. This checklist was and is still utilized by the in-house maintenance team
- Helped to maintain employee relations, participated in conflict resolution and enforced disciplinary action when warranted.
Front of the House Manager, Beverage Director
The Oceanaire Seafood Room
Houston, Texas
06.2009 - 09.2011
Executive Sous Chef
The Oceanaire Seafood Room
Denver, Colorado
05.2007 - 06.2009
Lead Line Cook, Sous Chef
The Oceanaire Seafood Room
Houston, Texas
10.2006 - 05.2007
Education
No Degree - Fine Arts
School At The Art Institute Chicago
Chicago, ILSkills
- Microsoft Word, Excel and Powerpoint
- Mac Pages, Numbers and Keynote
- Aloha
- Micros
- Compeat for Backoffice
- Menulink
- Shiftnotes
- Hotschedules
Certification
Serve Safe, TABC and CPR Certified
Timeline
Director of Operations
Clark Cooper Concepts: Coppa Ristorante, Coppa Osteria
07.2013 - 01.2014
Assistant General Manager
Uchi, Uchiko and Uchi Houston
09.2011 - 06.2013
Front of the House Manager, Beverage Director
The Oceanaire Seafood Room
06.2009 - 09.2011
Executive Sous Chef
The Oceanaire Seafood Room
05.2007 - 06.2009
Lead Line Cook, Sous Chef
The Oceanaire Seafood Room
10.2006 - 05.2007
No Degree - Fine Arts
School At The Art Institute Chicago