MELANI HERRARTE
New York
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing the highest level of service to customers, and creating a 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
05.2023 - 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 locations.)
- Managed up to 80 employees.
- 70k–90k sales volume.
Sous Chef
Citizens
03.2021 - 05.2023
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Assisted with interviewing, hiring and training kitchen personnel.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Supervised cooks and other kitchen personnel during meal services.
- Improved performance of team members resulting in high-quality meals produced daily.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted in menu development and recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Developed daily specials utilizing seasonal ingredients.
- Established standard procedures for plating presentations.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed weekly inspections of all equipment for safety compliance.
- Trained new hires in proper cooking techniques and recipes.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
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, NY06.2017
Skills
- P&L
- Company Policy Compliance
- Directing Team Members
- Coaching and Development
- Employee Onboarding
- Operations Management
- Employee Performance Reviews
- Develop Training Programs
- Menu Preparation
- New Employee Orientation
- Standard Operating Procedures Understanding
- Delivery Inspections
- Culinary Staff Management
- Cooking and Baking
- High-Volume Environments
- Asian Cuisines
- Restaurant Operation
- MezuareUp inspections/assessments
- Waste Reduction
- Menu Development
- Inventory management
- Employee training
- Problem solving
- Time management
- Multitasking
- Training management
- Making Schedule for up to 80-100 people
Certification
- Food handler card
- Servsafe
Languages
Spanish
English
Timeline
General Manager
Pollo Campero
05.2023 - Current
Sous Chef
Citizens
03.2021 - 05.2023
General Manager
Panda Express
02.2016 - 03.2021
High School Diploma -
Jonh Adams
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