Phylicia Velez
Winder,GA
Summary
Results-driven Restaurant Manager with a proven track record of driving a 45% increase in food and beverage revenue through innovative menu development and strategic cost control.
Overview
17
17
years of professional experience
Work History
Restaurant Manager
The Fred Hotel
St. Croix, United States Virgin Islands
03.2023 - 06.2026
- Spearheaded the development and launch of a new restaurant concept in partnership with the Executive Chef and Hotel Owner, driving a 45% increase in food and beverage revenue.
- Directed all aspects of hotel restaurant operations, including payroll, scheduling, opening and closing procedures, inventory management, vendor relations, and staff development. Implemented a new inventory catalog system and trained personnel on its use, improving operational efficiency and inventory accuracy.
- Managed $5 million operation, overseeing food and alcohol procurement, coaching team members, and ensuring accurate financial reporting and transaction management through Clover POS while maintaining labor costs within budget.
- Increased guest visitation and repeat stays by 26% and event crowd by 55% year-over-year through service enhancements, staff development, and targeted guest engagement strategies.
- Achieved 98% average health inspection score over two consecutive years by ensuring compliance with health, safety, and regulatory standards alongside hotel policies and operational procedures.
Chef
Maria's Cantina
St. Croix, United States Virgin Islands
11.2019 - 01.2023
- Prepared and cooked a wide variety of authentic Mexican cuisine, including tacos, burritos, enchiladas, tamales, and specialty menu items, while maintaining high standards of quality, consistency, and presentation.
- Ensured all food was prepared in accordance with company recipes, quality standards, and food safety guidelines, consistently meeting customer expectations for taste, presentation, and consistency.
- Utilized commercial cooking equipment to prepare menu items accurately and efficiently in a fast-paced environment, ensuring consistency, quality, and timely service.
- Maintained a clean, organized, and sanitary work environment in compliance with all safety and health regulations, contributing to a 10% reduction in food waste through effective inventory management and proper food handling practices.
Executive Head Chef
ESS (Limetree Oil Refinery)
St. Croix , United States Virgin Islands
12.2018 - 09.2021
- Directed a team of 40 cooks and kitchen assistants, optimizing scheduling and performance management for efficient operations.
- Developed rotating menus accommodating nutritional requirements, dietary restrictions, and budget objectives, achieving 89% satisfaction rating.
- Managed inventory, vendor relationships, and ordering processes to control food costs and minimize waste.
- Enhanced team cohesion and service execution through focused training and development of kitchen personnel.
- Resolved staff conflicts promptly to maintain smooth kitchen operations and uphold service quality.
Food and Beverage Supervisor
Emory University Hospital
Atlanta, Georgia
06.2014 - 12.2018
- Managed inventory of perishable goods and dietary supplies to minimize waste and ensure availability for patient meals.
- Oversaw departmental budgets for food equipment and supplies, negotiating with vendors to maintain cost efficiency.
- Enhanced staff retention through structured training, mentoring, and performance evaluations for dietary team members.
- Coordinated sanitation efforts, including cleaning schedules and preventive maintenance, to comply with health standards.
- Led regular meetings to communicate updates, address operational concerns, and strengthen team collaboration.
Restaurant Manager
IHOP
St. Croix , United States Virgin Islands
11.2009 - 06.2016
- Supervised breakfast shift staff, managing hiring, scheduling, training, and performance evaluations to build an effective team.
- Oversee food preparation, portion control, and inventory management to ensure freshness and cost‑effectiveness.
- Coordinate with kitchen and service teams to meet peak‑hour demand efficiently.
- Train and mentor new employees on menu items, service standards, and safety protocols.
- Monitored sales and customer feedback to enhance menu offerings and elevate service quality.
- Maintained cleanliness and compliance with health and safety regulations.
- Managed equipment maintenance and ensured compliance with operational procedures to maintain smooth operations.
Education
NCCER Construction Core - Construction Management
St. Croix Educational Complex Career And Technical
St. Croix, United States Virgin Islands06-2025
High School Diploma -
St. Croix Educational Comple High School
St. Croix, United States Virgin Islands06-2007
Skills
- Menu development and promotions planning
- Inventory and budget management
- Cost control strategies
- POS system operation
- Vendor relations and engagement
- Staff training and development
Timeline
Restaurant Manager
The Fred Hotel
03.2023 - 06.2026
Chef
Maria's Cantina
11.2019 - 01.2023
Executive Head Chef
ESS (Limetree Oil Refinery)
12.2018 - 09.2021
Food and Beverage Supervisor
Emory University Hospital
06.2014 - 12.2018
Restaurant Manager
IHOP
11.2009 - 06.2016
NCCER Construction Core - Construction Management
St. Croix Educational Complex Career And Technical
High School Diploma -
St. Croix Educational Comple High School