Karen Bona
Chula Vista,CA
Summary
Adept at driving operational excellence, I spearheaded initiatives at Summit Pizza West, LLC that significantly enhanced customer satisfaction and streamlined inventory management. My leadership not only fostered a positive work environment, boosting staff morale and efficiency, but also meticulously applied food safety practices, ensuring compliance and high standards.
Overview
26
26
years of professional experience
Work History
Restaurant General Manager
Summit Pizza West, LLC
05.2013 - 10.2024
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Carefully interviewed, selected, trained, and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- 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.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Conducted regular financial analyses of sales data in order to identify trends that informed future marketing efforts.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Set clear expectations and created positive working environment for employees.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Maintained facility and grounds to present positive image.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Reconciled cash and credit card transactions to maintain accurate records.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
- Oversaw food preparation and monitored safety protocols.
- 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.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Streamlined operational processes to improve overall efficiency without compromising service or product quality.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Coordinated with catering staff to deliver food services for special events and functions.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
Restaurant General Manager
D&M Holdings Inc
02.2005 - 03.2013
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- 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.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
Restaurant Manager
Rubio's Coastal Grill
07.2004 - 02.2005
- Carefully interviewed, selected, trained, and supervised staff.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Food Service Sales Manager
Navy Exchange Japan
11.1998 - 06.2004
- Maintained accurate client records and sales data, helping to inform future sales strategies and performance analysis.
- Assisted in menu planning and design for various events, ensuring high-quality dining experiences for guests.
- Compiled and analyzed data to determine approaches to improve sales and performance.
- Provided exceptional customer service, addressing concerns promptly and professionally.
- Implemented systems and procedures to increase sales.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Engaged in product training, demonstrations, consumer awareness, branding, and acquisition initiatives to raise awareness and revenues.
- Coached and promoted high-achieving sales and account management employees to fill leadership positions with qualified staff and boost company growth.
- Maintained financial controls, planned business operations and control expenses while identifying and pursuing opportunities to grow business operations and boost profits.
- Continuously updated knowledge of food safety regulations and guidelines to ensure compliance and protect customer wellbeing.
- Assisted with inventory management, stocking shelves, and maintaining accurate records for quality control purposes.
Education
St Jude College
Manila, Philippines Skills
- Operations Management
- Inventory Management
- Food Safety
- Cost Control
- Staff Scheduling
- Labor Management
Timeline
Restaurant General Manager
Summit Pizza West, LLC
05.2013 - 10.2024
Restaurant General Manager
D&M Holdings Inc
02.2005 - 03.2013
Restaurant Manager
Rubio's Coastal Grill
07.2004 - 02.2005
Food Service Sales Manager
Navy Exchange Japan
11.1998 - 06.2004
St Jude College
Similar Profiles
Vincent BustamanteVincent Bustamante
Delivery Driver at Summit Pizza West LLC.Delivery Driver at Summit Pizza West LLC.
Keegan TynerKeegan Tyner
Kitchen Manager at Waldo Pizza/Summit PizzaKitchen Manager at Waldo Pizza/Summit Pizza
Amy SwartwoodAmy Swartwood
Customer Service Specialist at Summit Pizza Inc. Pizza HutCustomer Service Specialist at Summit Pizza Inc. Pizza Hut