Lili Anastasia Filipo-Fuimaono
La'ie,HI
Summary
Dynamic Food Warehouse Manager at Polynesian Cultural Center with expertise in inventory management and team leadership. Achieved significant efficiency improvements through innovative systems and enhanced employee morale. Proven track record in safety management and problem-solving, fostering a productive work environment while ensuring compliance with OSHA standards.
Experienced with overseeing all facets of warehouse operations, including inventory management and logistics coordination. Utilizes effective communication and leadership to ensure seamless workflow and team cohesion. Track record of maintaining high safety standards and operational efficiency.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Food Warehouse Manager
Polynesian Cultural Center, PCC
03.2008 - Current
- Conducted periodic audits of inventory levels to ensure accuracy, identifying discrepancies for swift resolution.
- Cleaned and maintained warehouse in compliance with OSHA safety standards.
- Maintained a safe work environment by enforcing strict adherence to OSHA guidelines and company policies.
- Oversaw upkeep of equipment and physical condition of warehouse, identifying and ordering needed repairs, renovations, and replacements.
- Boosted customer satisfaction through timely order fulfillment and accurate inventory tracking.
- Increased warehouse efficiency by implementing new inventory management systems and procedures.
- Fostered a positive workplace culture that motivated employees to perform their best while maintaining high morale.
- Built motivated warehouse team to consistently accomplish operations goals and exceed performance targets.
- Completed timely and accurate daily logs to keep internal reporting accurate and track materials movements.
- Offered expertise in inventory management and current stock levels to internal teams and customers to facilitate accuracy and product availability.
- Managed relationships with external partners such as suppliers, ensuring timely deliveries while minimizing disruptions in supply chain operations.
- Streamlined operations for faster order processing by updating warehouse layout and organization.
- Collaborated closely with sales department to address any issues related to product availability or shipment delays.
- Reduced product damage with improved packaging methods and training staff on proper handling techniques.
- Communicated regularly with cross-functional teams to improve coordination between departments.
- Enhanced employee productivity, implementing effective scheduling and task delegation strategies.
- Developed strong team of warehouse employees with comprehensive training programs and performance evaluations.
- Ensured compliance with safety regulations through regular inspections, staff training, and policy updates.
- Developed and implemented policy and procedure updates to improve workflow and productivity.
- Identified opportunities for cost savings in procurement, renegotiating supplier contracts or seeking alternative sources when necessary.
- Facilitated smooth expansion of warehouse space to accommodate business growth, overseeing construction projects and integration of new systems.
- Organized team-building activities that improved morale and strengthened collaboration among warehouse staff.
- Initiated cross-training programs to create more versatile and responsive workforce capable of covering multiple roles during peak periods.
- Enhanced employee retention rates by implementing recognition program that acknowledged outstanding performance and contributions.
- Coordinated with sales and marketing teams to ensure accurate inventory levels for promotional campaigns, avoiding stockouts or overstocking.
- Streamlined warehouse operations, leading to more efficient inventory management system by implementing advanced software solution.
- Negotiated with suppliers to secure cost-effective purchasing agreements, reducing overall expenses for materials and supplies.
- Improved safety records, conducting thorough risk assessments and implementing stringent safety protocols.
- Improved efficiency and accuracy in order picking and packing processes, using technology to guide and verify worker activities.
- Optimized shipping and receiving operations, ensuring timely dispatch and receipt of goods with minimal delays or damage.
- Optimized inventory levels to meet demand without overstocking, using data analysis and forecasting techniques.
- Maintained compliance with all regulatory requirements, conducting regular audits and adjustments as needed to meet changing standards.
- Developed and maintained knowledgeable and productive team of employees.
- Integrated warehouse operations with existing and new business processes.
- Reviewed established business practices and improved processes to reduce expenses.
- Reviewed and negotiated contracts with carriers to optimize shipping costs.
- Created and enforced detailed organization processes to increase quality and service standards.
- Collaborated with manufacturing and supply chain management.
- Trained new staff on job duties, company policies, and safety procedures for rapid onboarding.
- Reduced order processing time by redesigning layout for more effective use of space and easier access to high-demand items.
- Implemented preventive maintenance schedule for warehouse equipment, reducing downtime and repair costs.
- Enhanced team productivity with regular training sessions on safety and operational procedures.
- Developed waste reduction program that not only saved costs but also aligned with sustainability goals.
Restaurant Manager
Polynesian Cultural Center, PCC
10.2010 - 02.2018
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- 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.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- 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.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
- Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
- Improved operational efficiency by implementing more effective table management system.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- 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.
- Coordinated with catering staff to deliver food services for special events and functions.
Office Clerk
Polynesian Cultural Center, PCC
01.2006 - 12.2007
- Provided clerical support to company employees by copying, faxing, and filing documents.
- Responded to inquiries from callers seeking information.
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Maintained composure in stressful situations and continued to provide helpful and kind guest services for fantastic customer satisfaction.
- Maintained organized files and stocked supplies to support team needs and maximize performance.
- Provided quality clerical support through data entry, document management, email correspondence, and overseeing operation of office equipment.
- Increased office efficiency by maintaining accurate filing systems and streamlining administrative processes.
- Managed incoming calls and correspondence professionally, ensuring timely responses to clients and colleagues alike.
- Maintained an organized and clean office environment to boost staff productivity and overall morale.
- Reduced errors in data entry tasks by implementing a thorough proofreading system before submission.
- Streamlined document preparation by effectively utilizing software tools such as Microsoft Office Suite for drafting reports, presentations, and spreadsheets.
- Boosted customer satisfaction rates through efficient scheduling of appointments and managing front-desk reception area activities.
- Input data into spreadsheets and databases.
- Edited and proofread documents for accuracy and completeness.
- Compiled and analyzed data to produce reports.
Food Prep Cook
Polynesian Cultural Center, PCC
04.2005 - 11.2007
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Assembled, stored and disposed of food using proper food handling, labeling and safety techniques.
- Maintained a safe working environment by following food safety guidelines and proper equipment usage.
- Excelled under pressure during peak service hours, maintaining accuracy and speed throughout meal rushes.
- Collaborated with other cooks for seamless teamwork, ensuring timely and accurate order fulfillment.
- Upheld high standards of food quality by regularly inspecting ingredients for freshness and discarding any subpar items.
- Enhanced food quality by adhering to proper preparation techniques and maintaining a clean work area.
- Contributed to positive team morale with strong communication skills and a collaborative attitude during busy shifts.
- Participated in continuous learning opportunities to stay current on industry trends and enhance professional skill set as a Food Prep Cook.
- Developed excellent knife skills for efficient food preparation while upholding safety standards within the kitchen environment.
- Trained new employees in food preparation techniques, kitchen protocols, and sanitation standards to ensure consistency across the team.
- Supported culinary team by assisting with daily prep tasks such as chopping vegetables, marinating meats, or preparing sauces from scratch when needed.
- Increased customer satisfaction by consistently delivering visually appealing and delicious dishes.
- Streamlined kitchen operations for improved efficiency through effective time management and organization skills.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Trained and assisted new kitchen staff members.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Maintained food safety and sanitation standards.
- Monitored food quality and presentation to maintain high standards.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Suggested actionable improvements to streamline training procedures.
- Trained and supervised cooking staff to expertly meet daily needs.
- Adjusted recipes based on ingredient availability or customer request.
Education
No Degree - Business Management
Brigham Young University Hawaii
La'ie, HIHigh School Diploma -
Church College of Samoa
Apia Vaimoso Samoa12-1987
High School Diploma -
St. Mary's College
Apia Vaimoso Samoa12-1986
Skills
- Shipping and receiving
- Forklift operations
- Warehouse operations
- Inventory and stocking
- Inventory management
- Hiring and training
- Problem-solving
- Employee safety
- Staff supervision
- Safety monitoring
Accomplishments
- Collaborated with team of 18 employees in the development of Inventory success.
- Achieved 1% through effectively helping with End of Month Inventory.
- Achieved 100% by completing monthly count with accuracy and efficiency.
- Supervised team of 18 staff members, and those are BYUH students
- Used Microsoft Excel to develop inventory tracking spreadsheets. Also worked with Great Plains and LS Retail Inventory system to resolve any inventory issues.
- Coordinated weekly project team meetings and drafted agendas to increase meeting efficiency.
Certification
- Forklift License - Jan 2027
- Food HandlingTraining - December 2026
- CM - Certified Manager Certification
- CPDW - Certified Professional in Distribution and Warehousing
Languages
English
Professional Working
Samoan
Full Professional
Timeline
Restaurant Manager
Polynesian Cultural Center, PCC
10.2010 - 02.2018
Food Warehouse Manager
Polynesian Cultural Center, PCC
03.2008 - Current
Office Clerk
Polynesian Cultural Center, PCC
01.2006 - 12.2007
Food Prep Cook
Polynesian Cultural Center, PCC
04.2005 - 11.2007
No Degree - Business Management
Brigham Young University Hawaii
High School Diploma -
Church College of Samoa
High School Diploma -
St. Mary's College
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