Michael Navarro

Manage restaurant operations and staff on a daily basis . Areas of responsibility include restaurant ,bar,coffee shop, pool and room service. As a director of restaurants, I work cohesively with the food and beverage & culinary management team and employees to successfully execute all restaurant operations. I strive daily to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. I also focus daily to encourage and build mutual trust, respect, and cooperation among team members.

• Train staff, facilitated staff meetings and spearheaded menu development.
• Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• knowledge of Micros programming
• Coach staff on strategies to enhance performance and improve customer relations.
• Ensure cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge/ and Room Service employees
• Inspect dining and serving areas for cleanliness and proper setup.
• Evaluate employee performance regularly to ensure quality service standards are met.

Overall responsibility of all food and beverage operations at the Indian wells golf resort. Which included Banquets, Vue Restaurant, Beverage cart, Food Truck, Shots in the NIght. Designed new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients. weekly meetings with the leadership team to discuss our, P&L, Forecasting and budgeting and upcoming events. Constantly innovating to drive more revenue . Creating menus and conducting monthly analysis reports to see sales growth. Creating sales contest for staff to keep motivated to drive up A.D.R . Resolving customer service issues to ensure guests are satisfied. Developed Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences

Oversee multiple food and beverage outlets which include ; VUE Restaurant , Banquets, Beverage carts , Cafe/food truck , and Night Golf( SITN). Working cohesively with the food and beverage Leadership team to ensure goals are meet and service standards are implied and consistent . Lead staff of 150 employees to work as a team front of the house and back of the weekly meetings with the leadership team to discuss our W.I.G. , P&L, and upcoming events. Constantly innovating with the Director to drive more revenue . Creating menus and conducting monthly analysis reports to see sales growth. Creating sales contest for staff to keep motivated to drive up A.D.R . Assist the director in monthly end recap for food and beverage also in Forecasting and budgeting for the department . Resolving customer service issues to ensure guests are satisfied .

Experienced redesign of restaurant , bar and kitchen . VUE was closed 6.28.19 for renovation for a total of 2 months. Relaunched restaurant 9.12.19.

Task force assignment in a private country club to assist the Director of food and beverage and Executive chef. Ensured holiday functions and member events were executed smoothly . Big events were July 4th during Rodeo weekend and also a large golf tournament named “ Big Talk “ . I assisted FOH and BOH to ensure event set ups were successful. Also assisted the member pool area and cafe for food and beverage . Made connections with members and ensure they had excellent service.

Ensuring that each guest has personable service . Being an ambassador of a 884 room Hotel . Taking guest orders in a quick and efficient matter and delivering cocktails and food . Ensuring method of payment is established ; Room, credit card or Cash . Training new hires , motivate team members to work together and assist them in anyway to ensure they are successful in delivering outstanding service .

Regularly check on guests to ensure satisfaction with each food course and beverage.Lead staff of 50 employees to work as a team front of the house and back of the house. Assist with Banquet events. Over see cafe and Beverage cart operation. Train staff daily by  quizzing about menu items during  pre-shift meetings. Train staff and certify with Troon food and beverage certification. Prepare Sunday brunch and holiday buffets for service. Expedite kitchen during peak hours to ensure ticket times are satisfactory. Place liquor and wine orders  weekly. Conduct monthly inventory . Responsible for all FOH payroll and scheduling.