Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

MELANI HERRARTE

New York,NY

Summary

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.

Overview

9
9
years of professional experience
1
1
Certification

Work History

General Manager

Pollo Campero
02.2024 - Current
  • Enhanced operational performance by developing effective business strategies, systems and procedures.
  • Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
  • Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
  • Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
  • Monitored progress by establishing plans, budgets and measuring results.
  • Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems.
  • Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
  • Guided management and supervisory staff to promote smooth operations.
  • Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
  • Tracked monthly sales to generate reports for business development planning.
  • Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Assisted in the recruitment process by interviewing potential candidates for open positions.
  • Delegated work to staff, setting priorities and goals.
  • Recruited, trained and empowered employees to achieve key performance indicators.
  • Trained employees on duties, policies and procedures.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Worked effectively in team environments to make the workplace more productive.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Opened 3 store in within a year. (Lexington, Chinatown, and Penn Station location.)
  • Managed up to 80 employees.
  • 70k–80k sales volume.

Culinary Director

Cha Cha Matcha
06.2022 - 02.2024
  • Inspected deliveries for accuracy and safety.
  • Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
  • Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • 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.
  • 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.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • 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.
  • Travel to check multiple locations
  • In charge of 13 stores

Training Leader/General Manager

Naya Express
04.2022 - 05.2023
  • Evaluated training needs to improve training quality.
  • Developed and improved training courses to increase staff performance and overall training effectiveness.
  • Coordinated training for new hires to impart information about company policies, requirements and performance strategies.
  • Assessed staff performance and training effectiveness, capitalizing on opportunities to develop new training programs and improve existing courses.
  • Recruited, trained and mentored new instructors.
  • Provided virtual training and online presentations.
  • Chaired staff and monthly management meetings, communicating current progress towards training goals to staff and senior management.
  • Provided in-house training to new employees concerning maintenance of standardized training approaches.
  • Arranged meeting spaces and supporting materials for each class.
  • Developed and implemented lesson plans and teaching aids such as reference materials and videos.
  • Oversaw day-to-day functions of training department.
  • Lead special seminars for different types of employees.
  • Partnered with instructors to consistently increase annual graduation rate.
  • Analyzed training, student outcomes and course delivery metrics to produce reports for senior management.
  • Managed training center and developed curriculum and training for technical, officer and helicopter training.
  • Recruited, interviewed and onboarded over 95 new instructors boosting corporate success.
  • In charge of 18k daily sales store with a 27% food cost and a 17.65 % labor.

Executive Chef

Citizens
03.2021 - 04.2022
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Verified compliance in preparation of menu items and customer special requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Kept labor at or below 19% to support business profit targets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

General Manager

Panda Express
02.2016 - 03.2021
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Established and optimized schedules to keep coverage and service in line with forecasted demands.
  • Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
  • Accomplishes staff results by communicating job expentations:planning, monitoring and appraising job results.
  • Coaching , consoling and discipline employees.
  • Training new employees
  • In charge of making by-weekly schedule
  • Coaching and developing existing employees
  • In charge of placing orders
  • With a food cost of 28% and a labor percentage of 18%.

Education

High School Diploma -

Jonh Adams
Ozone Park, NY
06.2017

Skills

  • P&L
  • Administering Tests
  • Investigative Research
  • Company Policy Compliance
  • Directing Team Members
  • Coaching and Development
  • Operational Standards
  • Employee Onboarding
  • Operations Management
  • Employee Performance Reviews
  • Develop Training Programs
  • Menu Preparation
  • New Employee Orientation
  • Standard Operating Procedures Understanding
  • Delivery Inspections
  • Different Culinary Techniques
  • Culinary Staff Management
  • Cooking and Baking
  • High-Volume Environments
  • Asian Cuisines
  • Restaurant Operation
  • MezuareUp inspections/assessments
  • Waste Reduction
  • Menu Development
  • Inventory
  • Making Schedule for up to 80-100 people

Certification

  • Food handler card
  • Servsafe

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual

Timeline

General Manager

Pollo Campero
02.2024 - Current

Culinary Director

Cha Cha Matcha
06.2022 - 02.2024

Training Leader/General Manager

Naya Express
04.2022 - 05.2023

Executive Chef

Citizens
03.2021 - 04.2022

General Manager

Panda Express
02.2016 - 03.2021

High School Diploma -

Jonh Adams

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MELANI HERRARTE