Julie A. Padilla

• Develop customized cleaning schedules for each area of the kitchen, maintaining impeccable hygiene levels at all times.
• Supervise banquet setup activities to ensure timely completion while adhering to established quality standards.
• Oversee proper storage of china, glassware, silverware and tableware ensuring minimal breakages or losses.
• Ensured compliance with health and safety regulations by conducting regular inspections and addressing issues promptly.
• Participate in regular management meetings offering valuable insights into departmental operations ultimately benefiting overall performance.
• Enhance team productivity through effective scheduling, delegation, and supervision of daily tasks.

• Oversee proper storage of china, glassware, silverware, tableware, linens ensuring minimal breakages or losses.
• Maintain high sanitation standards across all food preparation areas to ensure consistent quality and guest satisfaction.
• Streamline inventory management system, resulting in accurate and required par levels.
• Supervise banquet setup activities to ensure timely completion while adhering to established quality standards.
• Serve as liaison between front-of-house staff and back-of-house operations, ensuring seamless communication during busy service periods.
• Collaborate with culinary team members to optimize kitchen workflows for increased efficiency.
• Enhance team productivity through effective scheduling, delegation, and supervision of daily tasks.
• Schedule and rotated staff for adequate coverage and fair distribution of workload.
• Discipline and motivate staff to achieve challenging objectives in fast-paced culinary environments.
• Plan routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Reduce equipment downtime by implementing preventive maintenance program for all Banquet food serving equipment.

Responsible for managing and directing stewarding operations to ensure designated food and beverage outlets have necessary supplies in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Performed and managed moving and kitchen equipment and cleaning product's inventory, ensured proper maintenance of sanitation and cleanliness standards, acquired full responsibility of system management, budget and forecasting, health inspections, safety initiatives, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability. Lead staff in daily coordination and distribution of big four items, china, glassware, linen and silver. Oversaw equipment storage and distribution according to established standards. Monitored and developed team member performance providing supervision and professional development, scheduling, conducting counseling and evaluations and delivered recognition and rewards. Recruited interviewed and trained team members. Ensured compliance with health, safety, sanitation and alcohol awareness standards and prepared for health inspections.

• Managed all back of house facility kitchens and ensure proper cleaning and maintenance of facility
• Tracked inventory for all china, glass and silverware
• Scheduled team members based upon forecast occupancy
• Monitored and control chemical distribution to outlets
• Assisted Executive Steward with creation of standard operating procedures and developing, training, counseling and discipline strategies
• Conducted pre-shift meetings with team members
• Assisted Executive Steward with department's payroll and budgeting
• Used company devices/cellular phone for job related operational tasks, job duties, review of company's documents and emails
• Performed additional variety of duties upon request
• Increased customer satisfaction Company's goal by 17% at beginning of 2020

• Participated in student recruitment, selection and admissions, provided student admission recommendations when required, established courses within alumni grade level, determined course schedules and coordinated teaching assignments and room assignments to ensure optimum use of property, tools and equipment.
• Maintained and updated attendance and grade files.
• Performed initial testing to determine student's grade level
• Substituted teachers for classes of 10-12 students when required
• Translated partial class lessons when requested by teachers

• Maintained records required by state agencies regarding sanitation and food subsidies when appropriate, organized and directed team member's training programs, resolved personnel issues and concerns, hired new staff and evaluated employee performances, scheduled staff hours, assigned duties and supervised events of multiple types with attendance of up to 5000 guests at times.
• Operated office machines, such as photocopiers and scanners, facsimile machine, voice mail systems, computers, answered telephones and take messages.

• Supervised over 20 team members per shift on operational duties
• Trained team members in sanitation and safety procedures,
• Supervised and participated in kitchen and dining area cleaning tasks, inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards
• Assigned daily tasks and work stations to team members in accordance with work requirements.