Nichole Aguirre

• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Mentored and motivated team members to achieve challenging business goals.
• Built customer loyalty by devising promotions and products according to customer needs and budget.
• Motivated, trained and disciplined employees to maximize performance.
• Performed pricing and estimates based on customer needs and requirements.
• Built new business ideas on a team of ten and opened up a new location with more to come.
• Ran onsite and off site events large and small catering and bar included.
• Full bartending skills and management

• Recognized outstanding work performance to cultivate positive and collaborative customer service culture.
• Delivered superior training and leadership to teams to boost performance and help team members achieve performance targets.
• Helped store management meet standards of service and quality in daily operations.
• Completed store opening and closing procedures, including setting up registers and checking products.
• Responded to and resolved customer questions and concerns.
• Trained and mentored new employees to maximize team performance.
• Evaluated employee skills and knowledge regularly, providing hands-on training and mentoring to individuals with lagging skills.
• Kept employees operating productively and working on task to meet business and customer needs.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• Oversaw day-to-day activities of 12-20 employees in restaurant establishment, fostering inspiring atmosphere to optimize employee experiences.
• Oversaw talented team of 12-20 servers by actively communicating project information, remedying issues and delivering positive feedback.
• Stayed calm, collected and logical during stressful moments to identify and implement optimal solutions.
• Cultivated professional working relationships with devos, servers and bartenders by speaking them respectfully and fairly
• Mentored newly hired employees on aloha equipment and spec procedures and followed training manual for all servers to use for reference purposes.
• Enforced company policies and regulations with employees.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business by giving BOG (Be Our Guest) cards to come back when service or food quality was not up to par.
• Educated over 100 employees on menu updates and procedural changes.
• Did server cashouts, tipshares and bar drawers along with final count.
• Trained servers in sales and creating more profit for the restaurant and a better guest experience with food and wine knowledge as well as how to present and serve wine and champagne.
• I trained and ran lead on many private dining events which included communication with party holders on type of event, special menu knowledge, alcohol needs and restrictions, room design and timing of each course as well as room fees and cost.

• Worked along side catering director, helping her vision come alive in very different ways at each event being so different.
• Created catering menu based upon client specifications, event type, dietary needs and budget.
• Fostered enjoyable event atmosphere through friendly guest interactions

Closed down while still employed