Monica Marquez

Hospitality manager I was in charge of the front of the house and back of the house operations such as, opening the restaurant , closing the restaurant was in charge of all banking accessories responding to emails and orders such as, food, inventory employee schedules overseeing all operations.

• Managed daily operations to ensure exceptional guest experiences and satisfaction.
• Trained and supervised staff in service techniques and customer engagement strategies.
• Implemented efficient scheduling systems to optimize workforce management and minimize labor costs.
• Conducted regular inventory audits to maintain stock levels and reduce waste.
• Resolved customer complaints promptly, enhancing overall service quality and retention rates.
• Collaborated with kitchen staff to streamline menu offerings based on guest preferences and seasonal availability.
• Developed training materials for new hires, promoting consistency in service standards across all shifts.
• Promoted a positive work environment fostering teamwork among employees across all departments within the establishment.

I work night shift so I was in charge of drive-thru was in charge of cooking cleaning restocking and checking to make sure that all equipment was properly working