Juan Carlos P.Arévalo

2024/05 - 2025/12

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service

• Improved overall customer satisfaction by implementing new service standards and staff training programs.

• Enhanced team performance by leading weekly training sessions focused on customer & excellence service and menu knowledge.

• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

Reviewed guest feedback and implemented enhancements, resulting in improved dining experiences.

• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

• Managed staff schedules and maintained adequate coverage for all shifts.

Skills and Qualifications:

• Effective communication in English, Italian, Spanish, Portuguese with the ability to build positive, collaborative relationships with both team members and guests.
• Lead, mentor & train (staff) for high engagement, strong teamwork, and elevated performance across all service areas.
• Strong command of USPH regulations, HACCP protocols, and all required safety and labor standards to ensure a safe and compliant work environment.
• Skilled in inventory control using the Company cost management, and performance analysis to achieve financial targets and maximize operational efficiency.
• Demonstrated ability to address guest concerns and operational challenges calmly, professionally, and efficiently.

• Yacht Club Maître D' managed the dining experience, providing impeccable service and attention to detail for members and guests.
• Manage all daily restaurant operations, ensuring seamless service flow, exceptional food quality, and strict adherence to safety and hygiene standards, including HACCP and all relevant Public Health regulations. Maintain an efficient, guest‑focused environment while supporting smooth coordination between culinary and service teams.
• Coordinated table assignments and guest reservations, overseeing inventory control to support dining operations.
• Conduct pre-shift briefings, inspect restaurant setups, and ensure seamless service flow.
• Oversee budgets, control costs (food, labor), manage inventory levels, and optimize inventory management software.
• Inspired staff to excel in service quality and operational efficiency.
• Resolved escalated customer concerns promptly, providing knowledgeable support to enhance satisfaction and foster long-term loyalty.
• Utilized software tools such as Otalio, Silverware, Excel, Word, and Crunch Time to enhance operational efficiency.

• Elevated customer dining experience through exceptional service and proactive anticipation of guest needs.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
• Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
• Coordinated work tasks and directed dining room personnel to deliver prompt service to patrons.
• Educated staff on effective use of POS system and tablet order-taking procedures.
• Oversaw dining table set-up for various event types, ensuring compliance with strict service standards.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Optimized table management by strategically seating guests based on reservation status and party size.
• Coordinated waitstaff scheduling based on individual availability requests to maintain appropriate coverage during peak times.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.