RADIEL REYES

Restaurant Manager

El Sabor De Mis Raíces Restaurant

02.2025 - 12.2025

Managed daily restaurant operations, ensuring smooth service and adherence to food safety standards.
Trained and supervised staff on best practices for customer service and food preparation techniques.
Implemented inventory management systems to optimize stock levels and reduce waste.
Coordinated employee schedules, maintaining adequate staffing during peak hours for efficient service.
Developed and maintained positive relationships with vendors to ensure quality ingredients and timely deliveries.
Assisted in menu planning, incorporating seasonal ingredients to reflect local culinary traditions.
Monitored financial transactions, ensuring accurate cash handling and compliance with restaurant policies.
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.
Correctly calculated inventory and ordered appropriate supplies.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
Developed unique events and special promotions to drive sales.
Implemented effective inventory control systems to reduce food spoilage and waste.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Purchased food and cultivated strong vendor relationships.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.