JUAN MONROY

• Leading teams from different areas to ensure objectives achievement
• Monitoring opening, service and closing tasks of establishments
• supervised sales compliance in restaurants: Seratta, Descortes, Viva la vida, Omm, Giornatta, Todo es color di rosa, Marie-Antoniette, Omnia and sub-brands: Bruce gelatto, Cofradia, Kobu, Mon-Amour, D Accord, Gourmant Market (Deliveries). Retailers: 1920, Master Experience and Gintoneria.
• Facilitated processes between operational and administrative areas.
• Manteined optimal communication between leaders and collaborators ensuring a favorable work environment.

I successfully maintained a profitability of over 42.1 % for the gastronomic complex through an 80/20 menu strategy, ensuring proper rotation of items in the culinary offering. Additionally, I was able to create and lead a new customer service department, conducting weekly service reports and market analysis and developing work plans for all areas at the different restaurants based on thorough interpretation of satisfaction surveys.

Staff under supervision: 200 personnel approx.

• Prepare service portfolio quotes and sales
• developed new products
• Monthly results reports
• Personnel management
• Safety and labor hygiene standards training
• Event coordination.

I acquired comprehensive knowledge in administrative operations, logistical development, scenario creation and gastronomic innovation proactively and profitably over several years.

Staff under supervision: 15 personnel + Events

• Manage food and beverage area nationwide
• Production and service personnel management
• Participation, Creation of supply committees for clinics different branches
• Cost and budget preparation
• Control departments (Purchases, warehouse, cleaning, production, maintenance, customer services)
• Bring support in nutrition area
• Quality control of general foods
• Novelty reports
• Activity reports and patients nutritional status
• Attention to scheduled visits by health department officials
• Menu and meal plans creation
• I-D-I realization.

I achieved goals results by reducing cost at 30% without affecting service quality. Successfully create supplier portfolios according to required needs, I developed kitchen designs for specialized food production and also creation of nutritional menus according to special medical needs.

Staff under supervision: 96 personnel

• Developed and implemented lesson plans based on curriculum objectives for technical, associated and professional programs.
• Utilized technology-based learning tools to enhance classroom instruction.
• Assessed student performance through tests, quizzes, and other assessments through live streaming.
• Product research and development for implementation in diets

Acquired an outstanding knowledge in human resources management and contributed to the gastronomic program curriculum.

Staff under supervision: 180