Juan Rufin Jr.

General Manager

Key Largo Fisheries Backyard Cafe

07.1996 - Current

Developed and implemented strategies to increase sales and profitability.
Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
Carefully interviewed, selected, trained, and supervised staff.
Set clear expectations and created positive working environment for employees.
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Correctly calculated inventory and ordered appropriate supplies.
Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Purchased adequate quantities of food, beverages, equipment, and supplies.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
Maintained facility and grounds to present positive image.
Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Led and directed team members on effective methods, operations, and procedures.
Reconciled cash and credit card transactions to maintain accurate records.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Developed, implemented, and managed business plans to promote profitable food and beverage sales.
Assisted in development and implementation of new menus to offer variety and options to customers.
Motivated staff to perform at peak efficiency and quality.
Managed staff schedules and maintained adequate coverage for all shifts.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Purchased food and cultivated strong vendor relationships.
Developed unique events and special promotions to drive sales.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Summary

Overview

Work History

General Manager

Education

High School Diploma -

Skills

Certification

Languages

Timeline

General Manager

High School Diploma -

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