MAYRA PADILLA
Philadelphia,PA
Summary
Experienced operations management professional with a demonstrated ability to enhance efficiency and productivity. Skilled in fostering collaboration within teams and adapting to the ever-changing demands of the business landscape. Strong strategic planning, process optimization, and resource management skills that deliver impactful results. Highly regarded for reliability and a results-focused approach.
Overview
14
14
years of professional experience
1
1
Certification
Work History
General Manager of Operations
Convive Brands
Philadelphia, PA
03.2024 - Current
- Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
- Developed high-performing teams through effective coaching, mentoring, and performance management strategies.
- Developed and executed strategic plans for increased productivity, profitability, and overall business growth.
Food & Beverage Manager
Garces Group
Philadelphia, Pennsylvania
06.2022 - 03.2024
- Identified opportunities for cost savings initiatives by analyzing product usage and labor costs
- Implemented training programs for new hires in order to promote an efficient work flow
- Maintained positive relationships with local health department officials through regular inspections and audits
- Organized and supervised staff, ensuring efficient operations and compliance with food safety regulations
- Collaborated with vendors to ensure timely delivery of quality products at competitive prices
- Prepared reports regarding daily transactions and revenue streams as needed by management
- Performed regular maintenance checks on equipment such as refrigerators, ovens, dishwashers
- Conducted periodic reviews of employee performance in order to provide feedback on areas needing improvement
- Established systems for tracking orders from suppliers to reduce waste due to spoilage or expiration dates
- Participated in weekly meetings with executive chefs to discuss upcoming events or promotions
- Analyzed menu trends and made suggestions for improvements based on seasonal availability of ingredients
- Maintained detailed records for financial reporting purposes, including payroll, inventories, budgets
- Utilized innovative strategies to increase sales, enhance customer experience, and improve efficiency of the restaurant
- Created weekly schedules for all staff members while maintaining optimal staffing levels
- Resolved customer complaints promptly and professionally, resulting in increased customer satisfaction ratings
- Reviewed vendor invoices prior to payment in order to verify accuracy of pricing and quantities received
- Ensured that all legal requirements pertaining to alcohol beverage service were met by staff members
- Developed strong communication and customer service skills while managing a team of 30+ employees in a fast-paced restaurant environment
- Planned special events such as banquets or catered parties according to client specifications
- Provided leadership to ensure consistent adherence to established policies and procedures
- Monitored daily inventory to ensure adequate supplies were available for peak hours of operation
- Evaluated efficiency of food and beverage serving practices and created new systems when necessary
- Completed paperwork detailing inventory, sales records and employee performance
- Managed employee work schedule, keeping daily shifts properly staffed
- Talked with dissatisfied customers to assist working employees and improve customer experience
- Prevented food illnesses and achieved sanitary conditions by following federal food and safety regulations
- Provided assistance to employees during busy hours to deliver quality service to customers
- Reported broken equipment, payroll problems and large-scale issues to supervisors, improving store operations
- Communicated with customers and received feedback on food and beverage quality
- Counted money and made bank deposits
- Scheduled and received deliveries and verified goods received against paperwork
- Performed some food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary
- Scheduled staff hours and allocated resources to maximize team member performance
- Investigated and resolved complaints regarding food quality and service
- Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards
- Established standards for personnel performance and customer service
- Kept accurate records in compliance with sanitation and food service requirements
General Manager
Lou Birds
Philadelphia, Pennsylvania
08.2020 - 09.2022
- Maintained food and equipment inventories to support business demand
- Estimated food and beverage consumption to determine purchasing requirements
- Greeted guests, escort them to seats and present them with menus and wine lists
- Reviewed menus and analyzed recipes to assess labor and overhead costs
- Built and maintained relationships with vendors and suppliers
- Recruited team members to maintain adequate staffing levels
- Provided coaching and mentoring support for employees at all levels of the organization
- Managed profit goals against budget and prior year, keeping controllable costs within budget
- Developed strategies to improve operational efficiency, reduce costs and maximize profitability
- Assessed team member performance through formal reviews leading to promotions or terminations as necessary
- Managed customer service teams to ensure quality customer satisfaction and increase customer loyalty
- Created policies, procedures and guidelines for staff members' daily operations
- Executed sales and operational activities, producing results that met or exceeded business plan
- Provided clear direction and set priorities for accomplishing desired actions and results
- Met safety and security standards by overseeing preventative maintenance and repairs
- Recruited team members for maintaining adequate staffing levels according to projected sales
- Planned and managed adequate inventory levels using computerized inventory system for meeting sales demands and minimizing loss
- Managed company assets by maintaining clean and fully equipped establishments with properly working equipment
- Maintained positive relationships with key stakeholders including customers, suppliers and partners
- Established employee development plan, setting clear expectations for team members
- Directed recruitment efforts, hiring qualified personnel while maintaining diversity objectives
- Identified areas of improvement within existing systems and developed action plans for implementation
- Oversaw budgeting activities, monitored expenses and analyzed variances from plan
- Planned, coordinated and oversaw company events and promotions
- Organized regular meetings with department heads to review progress on projects and initiatives
Head Bartender, Server, Supervisor and Host
Marmont Steakhouse
Philadelphia, Pennsylvania
04.2011 - 02.2020
- Prepared financial reports, clearly explaining operational effectiveness, trends and variances
- Analyzed current processes and implemented efficiencies that reduced costs
- Analyzed financial data and prepared reports for senior management team
- Established and maintained proactive human resource functions, complying with labor regulations
- Conducted market research to identify trends, opportunities and threats in the industry
- Prepared staff work schedules and assigned specific duties
- Reviewed financial statements, sales reports, and other performance data to measure productivity
- Directed and coordinated activities of businesses or departments concerned with production, pricing, sales, or distribution of products
- Spearheaded multiple projects from concept through completion while successfully managing budgets and timelines on each project
- Led cross-functional projects that improved operational efficiency
Education
Bachelor of Science (B.S.) - Political Science
Temple University
Philadelphia, PA05.2020
Skills
- Strategic Marketing Development
- Time Management
- Cost Analysis for Menus
- Risk Management Expertise
- Resource Allocation Management
- Banquet Operations
- Catering Coordination
- Culinary Menu Design
- Adherence to Alcohol Laws
- Bar Management
- Inventory Control
- Cross-Functional Collaboration
- Cost Control
- Beverage Knowledge
- Health Regulations
- Employee Scheduling
- Problem Solving
- Order Management
- Budget Management
- Cash Handling
- Operational Efficiency
- Purchasing Procedures
- Performance Management
- Staff Training
- Event Planning
- Wine Pairing
- Sales Forecasting
- Vendor Relations
- Allergen Awareness
- Operations Oversight
- Food and Beverage Operations
- Ordering Supplies
- Relationship Building
- Payroll Administration
- Expense Tracking
- Employee Performance Evaluations
- Supply Ordering and Management
- Menu Pricing and Writing
- Budget Administration
- Fire Safety Regulations
- Continuous Improvement
- Adaptability and Flexibility
- Scheduling
- Health Code Compliance
- POS Terminal Operation
- Coaching and Mentoring
- Critical Thinking
- Training and Onboarding
- Inventory management
- Revenue generation
- P&L management
Certification
- Servsafe Certification
- RAMP Certified
- Food Handlers License
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
General Manager of Operations
Convive Brands
03.2024 - Current
Food & Beverage Manager
Garces Group
06.2022 - 03.2024
General Manager
Lou Birds
08.2020 - 09.2022
Head Bartender, Server, Supervisor and Host
Marmont Steakhouse
04.2011 - 02.2020
Bachelor of Science (B.S.) - Political Science
Temple University