Lena Famularo

Over seen the daily operations of multiple restaurants in the Airport. Guided and worked with associates. Handled daily drops and helped associates with deposits and making sure presets were entered correctly. Looked for daily sales opportunities and worked with any guest complaints.

• Earned reputation for good attendance and hard work.
• Improved operations by working with team members and customers to find workable solutions.

Traveled to multiple states to help different communities within Bonaventure Senior Living. This included hiring and training new Executive Chefs along with training kitchen staff and dining staff. Scheduling and order placements within a company budget per Census and compliance writhing food standards and regulations and requirements of diets. Traveled within Oregon and Washington state and helped many facilities regain state regulations and cleanliness to pass state surveys and regulations. Cooked when need and trained new cooks from scratch recipes and house recipes following recipes for batch style cooking and hot buffet line style serve out!

• Aided in developing training programs for food service staff to improve operational efficiency.
• Collaborated with culinary team to create menus accommodating residents' dietary needs.
• Supported inventory management by adhering to safety and hygiene standards.
• Assisted in scheduling food service staff to optimize labor resources while maintaining service quality.

• Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
• Directed and led employees, supervising activities to drive productivity and efficiency.
• Enforced company policies and procedures to strengthen operational standards across departments.
• Cultivated customer loyalty by training team members in industry-leading service standards.
• Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
• Managed personnel scheduling, facilitating adequate coverage to meet demand.
• Collaborated with store manager to develop strategies for achieving sales and profit goals.
• Coached and mentored employees by delivering training, guidance and performance monitoring.
• Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.

• Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
• Enforced company policies and procedures to strengthen operational standards across departments.
• Directed and led employees, supervising activities to drive productivity and efficiency.
• Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
• Delegated daily tasks to team members to optimize team productivity.
• Supported sales management initiatives to optimize business development.
• Analyzed trends, identifying consumer demand and forecasting seasonal trends.
• Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
• Coached and mentored employees by delivering training, guidance and performance monitoring.
• Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
• Managed personnel scheduling, facilitating adequate coverage to meet demand.

• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Planned and managed menus for weekly offerings and special events.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Maintained optimal inventory levels and kept food costs in line with budget limitations.
• Developed and standardized new recipes to diversify kitchen offerings.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Oversaw food preparation, production and presentation according to quality standards.
• Oversaw hiring, training and development of kitchen employees.

• Supervised daily food preparation activities, ensuring compliance with health and safety standards.
• Trained and mentored staff on proper food handling techniques and operational procedures.
• Implemented inventory management systems to optimize stock levels and reduce waste.
• Coordinated team schedules to ensure adequate coverage during peak service hours.