MASSIEL H MAYI
Miami,FL
Summary
Versatile restaurant manager experienced in ensuring efficient and profitable operations in both front and back of house; bilingual (English/Spanish). Skilled at recruiting, training, managing, and motivating staff, maintaining high standards of quality control, hygiene, and health and safety. Articulate communicator, adept at cultivating excellent long-term relationships with guest and staff members, maintaining ongoing interactions, and facilitating solutions to address concerns.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Manager
AMAL
05.2022 - Current
- Managed and motivated employees to be productive and engaged in work
- Accomplished multiple tasks within established timeframes
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions
- Maintained professional, organized, and safe environment for employees and patrons
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success
- Established team priorities, maintained schedules and monitored performance
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground
- Evaluated employee performance and conveyed constructive feedback to improve skills
- Cross-trained existing employees to maximize team agility and performance
- Maximized performance by monitoring daily activities and mentoring team members
- Onboarded new employees with training and new hire documentation
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement
- Assisted in organizing and overseeing assignments to drive operational excellence
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals
- Developed and maintained relationships with customers and suppliers through account development
- Controlled costs to keep business operating within budget and increase profits
- Defined clear targets and objectives and communicated to other team members
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills
- Established performance goals for employees and provided feedback on methods for reaching those milestones
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention
- Improved safety procedures to create safe working conditions for workers
- Successfully managed budgets and allocated resources to maximize productivity and profitability
- Developed and implemented business strategies to achieve business goals and stay competitive
- Improved marketing to attract new customers and promote business
- Identified and communicated customer needs to supply chain capacity and quality teams
- Planned and budgeted accurately to provide business with resources needed to operate smoothly
- Set aggressive targets for employees to drive company success and strengthen motivation
- Developed detailed plans based on broad guidance and direction
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets
- Controlled resources and assets for department activities to comply with industry standards and government regulations
- Leveraged data and analytics to make informed decisions and drive business improvements
- Launched quality assurance practices for each phase of development
- Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations
- Streamlined and monitored quality programs to alleviate overdue compliance activities
- Managed senior-level personnel working in marketing and sales capacities
Restaurant Manager
Yardbird Miami
06.2021 - 04.2022
- Managed staff schedules and maintained adequate coverage for all shifts
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Carefully interviewed, selected, trained, and supervised staff
- Motivated staff to perform at peak efficiency and quality
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant
- Led and directed team members on effective methods, operations, and procedures
- Tracked daily sales transactions and invoices for accurate and updated financial reporting
- Reconciled cash and credit card transactions to maintain accurate records
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Correctly calculated inventory and ordered appropriate supplies
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- 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
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Monitored and adjusted pricing, discounts and promotions to maximize profitability
- Assisted in development and implementation of new menus to offer variety and options to customers
- 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
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Developed unique events and special promotions to drive sales
- Purchased food and cultivated strong vendor relationships
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
- Maximized quality assurance by completing frequent line checks
- Coordinated with catering staff to deliver food services for special events and functions.
- Coordinated with catering staff to deliver food services for special events and functions
Restaurant Manager
The Vine - Restaurant
03.2019 - 03.2020
- Managed staff schedules and maintained adequate coverage for all shifts
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Carefully interviewed, selected, trained, and supervised staff
- Motivated staff to perform at peak efficiency and quality
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant
- Led and directed team members on effective methods, operations, and procedures
- Tracked daily sales transactions and invoices for accurate and updated financial reporting
- Reconciled cash and credit card transactions to maintain accurate records
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Correctly calculated inventory and ordered appropriate supplies
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- 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
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Monitored and adjusted pricing, discounts and promotions to maximize profitability
- Assisted in development and implementation of new menus to offer variety and options to customers
- 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
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Developed unique events and special promotions to drive sales
- Purchased food and cultivated strong vendor relationships
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
- Maximized quality assurance by completing frequent line checks
- Coordinated with catering staff to deliver food services for special events and functions
Restaurant Manager
Carmine's Italian Restaurant
01.2018 - 03.2019
- Managed staff schedules and maintained adequate coverage for all shifts
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Carefully interviewed, selected, trained, and supervised staff
- Motivated staff to perform at peak efficiency and quality
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant
- Led and directed team members on effective methods, operations, and procedures
- Tracked daily sales transactions and invoices for accurate and updated financial reporting
- Reconciled cash and credit card transactions to maintain accurate records
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties
- Oversaw food preparation and monitored safety protocols
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Correctly calculated inventory and ordered appropriate supplies
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- 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
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Monitored and adjusted pricing, discounts and promotions to maximize profitability
- Assisted in development and implementation of new menus to offer variety and options to customers
- 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
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Developed unique events and special promotions to drive sales
- Purchased food and cultivated strong vendor relationships
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
- Maximized quality assurance by completing frequent line checks
- Coordinated with catering staff to deliver food services for special events and functions
Senior Restaurant Manager
Rosa Mexicano
02.2014 - 12.2017
- Carefully interviewed, selected, trained, and supervised staff
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Motivated staff to perform at peak efficiency and quality
- Led and directed team members on effective methods, operations, and procedures
- Managed staff schedules and maintained adequate coverage for all shifts
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant
- Tracked daily sales transactions and invoices for accurate and updated financial reporting
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Reconciled cash and credit card transactions to maintain accurate records
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Correctly calculated inventory and ordered appropriate supplies
- Oversaw food preparation and monitored safety protocols
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Developed, implemented, and managed business plans to promote profitable food and beverage sales
- 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
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Purchased food and cultivated strong vendor relationships
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Assisted in development and implementation of new menus to offer variety and options to customers
- Developed unique events and special promotions to drive sales
- Monitored and adjusted pricing, discounts and promotions to maximize profitability
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
- Maximized quality assurance by completing frequent line checks
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Coordinated with catering staff to deliver food services for special events and functions
Accountant / Manager
Mia Sushi and Steakhouse
06.2012 - 02.2014
- Handled day-to-day accounting processes to drive financial accuracy
- Prepared working papers, reports and supporting documentation for audit findings
- Completed daily cash functions like account tracking, payroll and wage allocations, budgeting, donating, and cash, and banking reconciliations
- Documented cash, credit, fixed assets, accrued expenses, and line of credit transactions
- Provided journal entries and performed accounting on accrual basis
- Tracked funds, prepared deposits and reconciled accounts
- Gathered financial information, prepared documents, and closed books
- Reconciled accounts and reviewed expense data, net worth, and assets
- Maintained integrity of general ledger and chart of accounts
- Collected and reported monthly expense variances and explanations
- Used advanced software to prepare documents, reports, and presentations
- Maintained up-to-date knowledge on professional accounting standards to manage financial recordkeeping
- Used accounting software to issue tax returns and prepare consolidated reports
- Detected and corrected mistakes early on and implemented systems to avoid recurring issues
- Compiled general ledger entries on short schedule with 100% accuracy
- Evaluated and improved financial records to make important business decisions
- Prepared and filed tax forms to meet needs of customers
- Trained new employees on accounting principles and company procedures
- Reviewed accounts, resolved coding areas, and tracked recurring expenses for accrual entry
- Improved data collection, financial analysis and financial modeling to optimize practices and retain customers
- Reviewed business operations and obligations to help organization function at acceptable level
- Partnered with auditors to track errors and add contributions to maintain accuracy
- Cooperated with senior leaders to create operating budgets and initiate financial planning
- Collaborated with accounting manager to comply with governing bodies and limit regulatory risks
- Kept up-to-date with tax changes and industry trends by participating in professional organizations, opportunities, and networks
- Developed financial models to assess and analyze financial performance of clients
- Diminished outstanding debts by analyzing accounts for issues
- Found tax solutions to complicated tax issues or errors from incorrect tax filings
- Initiated comprehensive account assessments to check viability, stability, and profitability of business operations
- Leveraged finance knowledge to strengthen controls and improve transparency
- Conducted technical and analytical reviews of tax returns to check for accuracy and qualified deductions
- Identified legal tax savings and recommended ways to improve profits
- Modified comprehensive reporting to reflect changing financial structure
- Itemized taxpayer expenses to identify maximum adjustments, deductions and credits
- Researched technical tax issues to define tax effect or impact of certain tax positions
Education
A.S. - Technology, Business Accounting
Hostos Community College
Bronx, NYHR Training -
Skills
- Dealership Management & Staff Management
- Top Talent Recruiting, Hiring and Retention
- Staff Training & Staff Development
- Labor Cost Controls & Purchasing
- Employee Scheduling & Staff Motivation
- Human Resources Leadership & Problem Resolution
- Change Implementation & Performance Analysis
- Profit and Loss & Sales Expertise/ Accountability
- Multimillion-Dollar P&L Management
- Budgeting and Cost Control Strategies
- Database Maintenance & Operations Management
- Menu Planning & Programming
- Vendor Partnerships & Facility Management
Certification
Food Handler Certificate NY
ServSafe Food Handler Certificate FL
ServSafe Alcohol Course FL
ServSafe Allergen Awareness Course FL
Tips Certification
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Manager
AMAL
05.2022 - Current
Restaurant Manager
Yardbird Miami
06.2021 - 04.2022
Restaurant Manager
The Vine - Restaurant
03.2019 - 03.2020
Restaurant Manager
Carmine's Italian Restaurant
01.2018 - 03.2019
Senior Restaurant Manager
Rosa Mexicano
02.2014 - 12.2017
Accountant / Manager
Mia Sushi and Steakhouse
06.2012 - 02.2014
A.S. - Technology, Business Accounting
Hostos Community College
HR Training -
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