Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Mirlande Mondesir

West Palm Beach,FL

Summary

Dynamic Restaurant Manager with a proven track record at Pollo Tropical, excelling in team management and customer engagement. Enhanced guest satisfaction through innovative menu development and optimized kitchen workflows, resulting in improved service efficiency. Skilled in inventory control and fostering a motivated staff, ensuring high standards of quality and sanitation.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Restaurant Manager

Pollo Tropical
05.2007 - 09.2014
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.

Chef De Cuisine

Crab Houses
02.2001 - 04.2009
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Education

Associate of Applied Science - Management Information Systems

Florida Institute
Palm Beach, FL
04-2007

Associate of Arts - Science

The Cordon Blue Culinary Institute
Miami Gardens, FL
05-2004

Skills

  • Team management
  • Inventory control and record keeping
  • Customer engagement
  • Staff management

Accomplishments

  • Increased sales by [Number]% while reducing food costs by []%, leading to a $[Number] net profit in the last two years.
  • Reduced employee turnover by [Number]% by creating and implementing a no-cost incentive program.
  • Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.

Certification

  • My Safe Serv Training - [Timeframe]

Languages

French
Full Professional

Timeline

Restaurant Manager

Pollo Tropical
05.2007 - 09.2014

Chef De Cuisine

Crab Houses
02.2001 - 04.2009

Associate of Applied Science - Management Information Systems

Florida Institute

Associate of Arts - Science

The Cordon Blue Culinary Institute

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Mirlande Mondesir