Maria LoPiccolo

• Maintained detailed records of all financial transactions related to food operation expenses.
• Resolved customer satisfaction issues with food service to maintain establishment loyalty.
• Optimized supply ordering processes, ensuring adequate stock levels while minimizing waste from spoilage or overstocking issues.
• Controlled labor costs with good planning, scheduling and delegating abilities.
• Coordinated with marketing department to develop effective promotional strategies that generated increased interest and foot traffic to the restaurant or food service establishment.
• Created an engaging workplace culture that valued teamwork, open communication channels, and shared responsibility for success within the organization.
• Implemented cross-training initiatives among staff members, allowing for greater flexibility in scheduling while simultaneously providing employees with opportunities to expand their skillsets and advance within the organization.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Controlled food costs and managed inventory.
• Ensured compliance with all health department regulations through meticulous adherence to guidelines and regular employee training sessions.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Reviewed and approved employee schedules and timesheets.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Mentored junior staff members to improve their skills, fostering a positive work environment that encouraged professional growth.
• Adapted quickly to changing circumstances or unexpected challenges in daily operations without sacrificing quality standards or customer satisfaction levels.

• Assisted in caring for an elderly male family member whom was diagnosed with a rare autoimmune disease and muscular degeneration
• Coordinated medical appointments for timely follow-ups, improving continuity of care between multiple healthcare providers.
• Managed medication schedules to ensure timely administration and improve client health outcomes.
• Performed light housekeeping duties.
• Prepared nutritious meals according to dietary guidelines.
• Assisted with mobility exercises and range-of-motion stretches to maintain or improve physical functioning.

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.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• 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.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
• Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
• 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.
• Increased sales during off-peak hours by creating and promoting special offers.
• 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.
• Assisted in development and implementation of new menus to offer variety and options to customers.

• Prepared cocktails and draft beers for 60 seat bar, outdoor patio, and restaurant according to PLCB standards
• Ramp certified; followed all guidelines according to the PLCB laws and standards
• Build and maintain guest clientele by providing excellent customer service, speed, and efficacy
• Event planning for private parties
• Responsible for all cash and credit card handling
• Improved bartender skills by conducting comprehensive training sessions on cocktail recipes, customer service, and bar management.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Enhanced customer experience by addressing complaints promptly, offering personalized recommendations, and maintaining a high level of professionalism throughout interactions.
• Promoted a culture of teamwork among bartenders by organizing regular collaboration meetings and fostering open communication channels.
• Developed new specialty cocktails to boost sales and enhance customer satisfaction with innovative drink offerings.
• Maintained high levels of cleanliness throughout the bar area by enforcing strict sanitation guidelines among staff members.
• Contributed to business growth by generating ideas for marketing initiatives that helped attract new patrons while retaining existing clientele base.
• Optimized beverage costs and minimized waste by teaching precise pouring techniques and inventory management.
• Increased revenue through upselling techniques taught to bartenders, enhancing customer experience and sales.

• Assist the owner and Executive chef with all front of house responsibilities pertaining to the restaurant
• Responsible for opening and/or closing of the restaurant
• Responsible for inventory, product ordering, product loss, social media, interviewing/hiring/terminating/training employees, pricing, scheduling, payroll, cash transactions, entering new menus and buttons into Aloha FOH & BOH POS system
• Create all hand crafted cocktails and pricing for seasonal beverage menus, happy hour menus, and private event menus
• Develop and maintain relationships with beer and wine representatives
• Customer service and guest relations
• Featured on WFMZ, 'Sunrise Chef' and in Good Taste magazine (bartender edition January 2018).

• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
• Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Controlled food costs and managed inventory.
• Developed strong relationships with vendors to negotiate favorable pricing terms, resulting in reduced food costs without sacrificing quality.
• Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.

• Supervised 4 service bars and 5 lounge bars consisting of about 250 employees throughout the casino
• Increased revenue with targeted promotions, special events, and upselling techniques.
• Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
• Enhanced team performance through effective staff training and development programs.
• Ensured a safe working environment by enforcing strict adherence to health, safety, and sanitation regulations.
• Promoted brand awareness through community outreach efforts, partnerships with local businesses, and social media marketing strategies.
• Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
• Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
• Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
• Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
• Championed sustainability efforts within the F&B department by sourcing eco-friendly products where possible.
• Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
• Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
• Implemented quality control measures to maintain high standards of food preparation and presentation.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained highest standards for beverage quality and service.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Developed unique events and special promotions to drive sales.

• Aided in the grand opening of the restaurant
• Maintained high levels of employee engagement through open communication channels and creating a supportive work environment.
• Created detailed budget forecasts and managed financial resources effectively, ensuring profitability and financial sustainability for the organization.
• Implemented cost-saving measures by identifying inefficiencies and developing process improvements.
• Built strong relationships with external partners such as vendors or clients contributing positively to overall business growth.
• Optimized inventory management to minimize waste and ensure availability of key products.
• Trained newly hired sales team in upselling techniques.
• Maintained clean, adequately stocked, and organized store by streamlining daily operations and introducing new procedures.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

• In charge of daily operations for the restaurant and the FOH staff of 100 employees
• Responsible for scheduling, interviewing, hiring/terminating employees, and orientations
• Accountable for weekly inventory, product ordering, sales reports, labor reports, and P&L reports
• Liable for handling large sums of money, nightly deposits, and paid-in/paid-out invoices
• Analyzed service reports to identify areas of improvement.
• Maintained a safe working environment by enforcing strict safety protocols and providing ongoing staff training on proper equipment use.
• Developed and maintained positive relationships with customers to build rapport and trust.
• Conducted regular performance evaluations for staff members, offering constructive feedback and facilitating professional development opportunities.
• Work individually with all local beer, wine, and liquor representatives to assist with product selection
• Responsible for door-to-door marketing of the restaurant and any promotional events
• Represent the restaurant upon participation of Charity events, on or off restaurant grounds
• Attend seminars across the country to learn of any corporate changes or events.
• Hired, trained and supervised team of service staff members to meet business goals.
• Implemented strategies to increase customer service satisfaction ratings.
• Monitored service staff performance and provided feedback for improvement.
• Increased overall revenue by upselling additional services and products during routine maintenance visits.
• Enhanced team morale through regular recognition of exceptional performance and organizing team-building events.
• Resolved escalated customer complaints professionally, turning potentially negative experiences into opportunities for continued patronage.