Miguel Valencia

Mantaining food cost, scheduling, customer service, maintaining inventory bookkeeping, managing QC, supervise a crew of 6-10 employees.

• Implemented operational strategies and effectively built customer and employee loyalty.
• Managed budget implementations, employee evaluations, and contract details.
• Trained and guided team members to maintain high productivity and performance metrics.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Assisted in recruiting, hiring and training of team members.
• Trained new employees on proper protocols and customer service standards.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.