Ricardo Villanueva

• Train new hosts on customer service best practices and hospital policies.

• Manage patient meal orders for breakfast, lunch, and dinner, ensuring accuracy and timely delivery.

• Deliver meal trays, sanitize returned trays, and maintain a clean service area.

• Assist with daily operations, efficiently supporting nurses and patients with specific requests.

• Expedite meal orders at the counter host station, maintaining organization and service flow during peak hours.

• Supervised a team of 11+ employees, assigned daily tasks and ensured service standards.

• Managed store opening/closing, balanced cash flow, and completed shift reporting.

• Resolved customer complaints with thoughtful solutions to ensured satisfaction.

• Trained, interviewed, and onboarded new team members.

• Maintained compliance with health and safety regulations; monitor quality and cleanliness.

• Utilized Toast POS to track inventory, sales, and staff performance metrics.

• Prepped kitchen stations, maintained hygiene standards, and supported high-volume meal production.

• Trained new kitchen staff and maintained food freshness through proper storage and rotation.

• Managed inventory, placed supply orders, and received/restocked shipments.

• Collaborated with the head chef on seasonal menu design and special dishes.

• Created and updated recipes to reflect customer preferences and market trends.

• Led restaurant operations, budget management, and staff development for 20+ employees.

• Implemented 3rd-party delivery platforms (DoorDash, Uber Eats), increasing delivery sales.

• Monitored financial performance, controlled costs, and enhanced profitability.

• Conducted health and safety evaluations, ensuring compliance with all sanitation standards.

• Managed payroll, scheduling, hiring, and inventory control.

• Handled opening/closing procedures, cash reconciliation, and shift summaries.

• Trained new employees and delegated daily operational responsibilities.

• Resolved customer issues to maintain service excellence.

• Maintained a clean, organized kitchen and dining environment.

• Created original recipes and managed daily kitchen operations.

• Trained kitchen staff for high-pressure service environments.

• Maintained inventory, placed orders, and ensured high-quality food preparation.

• Implemented seasonal menu promotions based on ingredient availability and pricing.

• Conducted quality assurance evaluations and compiled operational improvement reports.

• Identified individual and team performance strengths through on-site observations and interviews.

• Recommended optimization strategies to improve business outcomes.

• Monitored call quality and provided individual constructive feedback to enhance performance and address areas in need of improvement.
• Trained team members on performance metrics and consumer behavior identification.
• Developed process controls and metrics for daily management of call center.
• Achieved high satisfaction rating through proactive one-call resolutions of customer issues.