Lacey Valiyev

• Oversaw office inventory activities by ordering and requisitions and stocking and shipment receiving.
• Conducted regular inventory assessments of office supplies, ordering necessary items proactively to prevent stock shortages.
• Coordinated office events and meetings, ensuring timely execution and optimal scheduling for all participants.
• Streamlined office operations by implementing efficient filing systems and organizational strategies.
• Assisted in the recruitment process, conducting interviews and onboarding new employees to promote a seamless integration into the team dynamic.
• Supported department heads in accomplishing their goals through diligent administrative assistance such as report generation and data entry.
• Oversaw facility maintenance requests, coordinating with building management to address repairs or improvements efficiently.
• Reduced costs with meticulous budget monitoring and expense tracking for essential supplies and equipment.
• Coordinated with IT department to upgrade office technology, enhancing overall efficiency and data security.

• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Supported teamwork atmosphere among staff members through clear communication and collaboration during shifts.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Enhanced customer satisfaction by providing attentive service and promptly addressing any concerns.
• Managed cash transactions accurately, ensuring proper change was provided to customers as needed.
• Built rapport with regular customers through friendly interactions and attentiveness to their preferences.
• Answered customers' questions, recommended items, and recorded order information.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Make a bank run for change at noon. Deposit all funds at the Bank if closing .
• Help all departments throughout the day .
• Ensure all breaks are being taken in all departments , which as low staffed as we were , meant covering that team member's break.
• Go to the store when fire alarms and store alarms are set off .
• Send our stores current numbers to our regional director twice a day .
• Settle disputes between rehab employees who work in the back.
• Loss prevention
• Price checking. When sticker fall off or are removed mod is called to price the item.
• Ensure merchandise is making it from the back to the front fill furniture gaps.
• go through incoming merchandise to cherry pick the best items to send to the online store .
• Order shipping and receiving trucks , verify contents , tag and sign as needed daily.

• Worked effectively in fast-paced environments.
• Self-motivated, with a strong sense of personal responsibility.
• Started catching t-shirts and packaging orders.
• 2 months in I was moved to embroidery.
• Run a 6 head machine while ensuring location, image, and colors are correct.
• After a few months , I was running multiple machines at a time , My last year I ran the whole shop at night time.
• Similar to serving every order is different , juggling /time management centered .5 years here and I was never bored.
• Quality control .I did the leather embroidery for golf tournaments.
• recognize issues with logos and communicate with the digitizing team to improve the quality of the finished image .

• Managed high volume dining periods with effective time management and strong multitasking abilities.
• Promoted a positive workplace culture through teamwork, open communication, and mutual support among coworkers.
• Cultivated warm relationships with regular customers.
• Oversaw daily operations of service team, delegated tasks, and trained new staff.
• Collaborated with kitchen staff to ensure accurate and timely delivery of meals, resulting in higher customer satisfaction rates.
• Maintained clean and organized dining areas, ensuring a pleasant atmosphere for guests at all times.
• Implemented upselling techniques to boost average check size while still prioritizing guest satisfaction.
• Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
• Learn daily specials , what items are 86'd due to farming conditions/yield .
• Only pace I ever worked where they made us tip out the kitchen. After giving one of the cooks a ride home discovered the kitchen never got any of the tips.
• No bussers , or host , so we would greet, seat, and prebus as we went. It took a few weeks to get them trained on nonverbal cues to maximize efficiency.
• Wine classes to improve the staffs knowledge .When I started no one knew how to open wine without breaking the cork, or how to properly present it.

It was open for 10 years before I got there . They did 10 covers a night on average. He had just renamed it and changed the concept when I joined.

Chef Ron DeGrande owned several banquet halls, lodges, and river boat. This was his only restaurant.

After a few weeks of working there he had asked me to retrain all his staff at this location. He asked my input on FOH items , and implemented several of them.

With our newly trained staff , and me showing Norma how to create regulars , we won the hearts of our nextdoor yacht club members , and Chamber of Commerce. We received the Best New Restaurant of the year award.

We were open Monday through Saturday. Sundays were reserved for banquets. Ron taught me how to manage banquets from the office side , not just service. My 1st year Ron felt comfortable enough with me running South Harbor to take a 3 month vacations to Italy.

We were now on a wait list most of the nights of the week. The hotel we were inside of was appreciative of my efforts to increase their sales as well , that they let us utilize the lobby for over flow.

After the second year Ron came in from time to time to touch base, or to enjoy the dinning experience with friends and family.

I was a serving G.M. This was a rare opportunity for me to take my Chef Ramsey and Bar Rescue classes and put them into effect.

Normal G.M. duties , server duties , and banquet duties. I did work with the other locations he owned to ensure all of our workers were taken care of . If things were slow at the South San Francisco Conference Center , I would find shifts for Roger's staff. If Dominic's Banquets Hall was short staffed I would go or send someone from my staff to help Mauricio.

We had storage units with extra equipment , so if one of the venue's needed it I would pick the items up in my truck and run them over. I loved this job and Boss.

We were across the street from one of the largest Biotech Company's outside of Boston. They made an offer to buy everyone out when they wanted to expand. Ron passed away a few years ago. To Reference check this one you can ask about me with Cezar Domiqez of the Chamber of commerce.

• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• After 3 months I was offered Lead CDT. Certified Designated Trainer. I was also asked to undergo Mid Manager Training.
• Our store was one of the busiest in the nation due to the cost of real estate in the bay , and population density. After taking on LRM local restaurant marketing , Shawna Jones asked me to take on Red Night as well.
• I trained our bird and bird buddy to be more engaging with the children. I was give a 100.00 a month budget. Within less than 1 fiscal quarter our sales increased by over 200,000.00 . We were on a wait list on a Tuesday night . I was asked to share my tactics with other stores in our region .
• Our Store broke several records when I was Mod .Maximum seating efficiency (after a few weeks of training the hosts )and we smashed the hourly sales record. This lead to us becoming a manager training store.
• Trained new managers on FOH . By the end of their training they could read the floor , and know which server was in the weeds. How to make observations that impact sales and improve PNL.
• They wanted me to become a salaried manager , but the starting pay was less than I made when I served. I did half and half. I negotiated for an hourly that broke the salary cap for servers at that time we paid $8.00 for servers .I got $9.75. Contingent on the labor staying under 20%. It always did. I tend to close , and can handle having more than 1 large party , or a triple seating .
• maintaining a labor of 20% with a staff of 60 to 183 consistently. I set high expectations for my staff , thus had some of the lowest comps to sales ratio for the shifts I ran.
• Line check , receiving and checking in inventory, table touches , checking ticket times for Bar and pass shelf . I was always a closing manager , so I did not open.
• I was able to convince my GM to give me a budget to work with for sales challenges based off of how much we saved on comps. This was used to by rr gift cards. I worked with AMC , BJ's, and other venues on an exchange program. The gift cards were used for sales competitions of specific items not sales to test them , as well as timed competitions for non tipped staff which lead to less phone usage. That turned more attention on our guests and drove sales.