Leslie Marroquin

•Coordinated with the Client Special Services team to meet all service requirements.

•Improved passenger satisfaction with timely and accurate dispatching of service requests.

•Extracted job assignments from database systems efficiently.

•Met deadlines consistently by producing precise reports, promptly.

•Understand comprehensive sets of regulations from FAA, TSA alongside airline and corporate guidelines.

Reported maintenance requirements regularly.

•Handled interactions with employees and passengers courteously.

•Project a positive image, and respond to inquiries from airlines, staff, and the public in a courteous manner.

•Optimized resource management strategies for improved operational effectiveness.

• Managed daily restaurant operations, including scheduling, supply management, and team performance
• Trained and supervised staff to deliver a consistently professional, friendly service experience Dynamic and results-driven restaurant manager with over five years of experience in fast-paced full-service and quick-dining environments.
• Proven track record of enhancing operational efficiency, driving customer satisfaction, and leading high-performing teams.
• Maintained and enforced food quality, safety standards, and compliance with health regulations
• Conducted routine inspections and controlled bar variances to minimize waste and maintain cost efficiency
• Resolved customer concerns effectively to maintain high satisfaction and positive guest experience..
• Maintained professional, organized, and safe environment for employees and patrons.
• Improved marketing to attract new customers and promote business.

• Guaranteed top-notch guest experiences by consistently meeting service requirements.
• Oversaw evaluations of performance, assessed staff development, and facilitated mentoring.
• Maintained brand expectations through strict management of portion control and food presentation.
• Conducted inspections to secure consistent weekly 5-star ratings on customer feedback.
• Controlled food variances and cost of goods sold (COGS) to drive profit margins.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Supervised day-to-day operations to meet performance, quality and service expectations.