MARGARITA RAMIREZ

• Answered multi-line phone system, routing calls, delivering messages to staff and greeting visitors. Managed calendar for all window cleaning appointments.
• Maintained electronic and paper filing systems for easy retrieval of information.
• Coordinated communications, financial processing, registration, recordkeeping, and other administrative functions.
• Oversaw appointment scheduling and itinerary coordination for both clients and personnel.
• Managed supervisor itinerary and appointments and streamlined scheduling procedures.
• Developed internal requirements and standards to minimize regulatory risks and liability across programs.
• Optimized organizational systems for payment collections, AP/AR, deposits, and recordkeeping.
• Streamlined office processes by implementing efficient administrative systems and procedures.
• Maintained confidentiality in handling sensitive information, preserving trust among employees and stakeholders.
• Managed high-level correspondence effectively prioritizing responses according to urgency levels while maintaining professionalism.
• Managed budgetary responsibilities with accurate financial record-keeping and expense tracking.

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• Greeted customers warmly upon arrival to promote business loyalty by fostering positive customer relationships. Provided friendly and warm presence throughout dining experience
• Managed waitlist efficiently providing patrons with estimated wait times during peak hours, reducing waiting periods for guests and enhancing overall dining experience.
• Answered phone calls to take orders, gave information and document reservations.
• Managed opening and closing duties for front and back of house monitoring dining room inventory levels, ordering supplies to maintain optimal stock levels without disruption of service
• Ensured all areas of the environment were organized & clean at all times.
• Collaborated with management to resolve any guest concerns or complaints effectively and professionally.
• Maintained a high level of professionalism, providing exceptional customer service, addressing guests' needs promptly and courteously in a high volume restaurant. Displayed poise under pressure during peak hours and challenging situations.
• Supported servers, food runners, and bussers also moving tables and adjusting seating to accommodate groups with special request.
• Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service. Also trained bussers

• Traveled to various locations to training employees for opening of new restaurants; how to open and close, operating cash register, answering phones, maintaining reservation book and also how to provide efficient, friendly service in a high volume restaurant.
• Streamlined training processes resulting in significant time savings for staff members involved in these tasks.
• Provided mentoring to all employees to help individuals reach their potential resulting in stronger staff development and increased productivity.
• Coached all employees on best practices and provided constructive feedback to support their professional growth.
• Promoted a culture of continuous learning by advocating for professional development opportunities.

• Traveled to open new locations and train staff on bussing and food preparation for baking. Responsible for receiving shipments and verified all supplies and materials had arrived for training
• Prepared different types and produced consistently high-quality baked goods for customers. Complied with health and safety codes to protect staff and customers
• Prepared different types of food procedures for the day, baking and making pies.
• Supervised the cook line to ensure everything was prepared to begin and end the day,
• Ordered supplies for the back of the house. Maintained freezers and refrigerators and kept them clean and in order at all times.
• Conducted inventory management, checking in shipments and helping maintain appropriate stock levels for essential ingredients and supplies.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.

• Trained and mentored all personnel hired in preparing different types of food preparation and procedures, in opening and closing the back of the house, scheduling employees in prep and baking areas, obtaining in keeping the back of the house clean at all times and in order.
• Established and maintained quality control standards.
• Promoted a culture of continuous learning by mentoring them in professional development.