Sara Leon

Oversee Operations, HR, Purchasing and Facilities.

• Lead the Florida store division, overseeing 17 locations. MIA, universities, hospitals, and Miami Beach Convention Center, producing over >10 Millions in 2023.
• Commissary and warehouse management.
• Opened new locations in airports as the operator and partnering with Licensees. DCA (Paradies), and Ft. Lauderdale (Host).
• Successfully built and executed the operational and ordering modules of Restaurant 365.
• Led the efforts to implement the new health benefits package.
• Under my direction, the new payroll, Human Resources, employee benefits, risk management, and time and labor management systems were implemented.
• Prepared annual budgets with controls to prevent overages.
• Facilitated staff training programs to ensure employees were knowledgeable about the latest industry trends, best practices, and tools required for their roles.
• Monitored office workflow and administrative processes to keep operations running smoothly.
• Mentored team members, fostering a culture of professional growth and development.
• Opened new vendors accounts. Negotiated price and service with vendors to decrease expenses and increase profit.
• Created an environment of continuous learning by encouraging team members to pursue professional development opportunities.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• I oversee inventory management to minimize waste, maintain optimal par levels, and control costs.
• Reduced costs while maintaining quality through effective resource allocation and budget management.
• Increased employee engagement by promoting a positive work environment that valued communication, teamwork, and recognition of achievements.
• Delivered successful projects on time and within budget, utilizing strong project management skills.
• Managed purchasing, sales, marketing and customer account operations efficiently.

• Accountable for the performance and management of 10 Florida-based stores, including MIA, Universities, Hospitals, and Miami Beach Convention Center.
• Reported issues to higher management with great detail.
• Reduced operational risks while organizing data to forecast performance trends.
• Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
• Trained and guided team members to maintain high productivity and performance metrics.
• Established standard operating procedures that enhanced employee performance.
• Improved productivity in the Miami Beach Convention Center while reducing staffing and operational costs by 19%.
• Trained, coached and mentored staff to support smooth adoption of new inventory program.

• Successfully managed a diverse range of events including fests, corporate functions, and special occasions, consistently exceeding client expectations.
• Secured new clients and accounts by analyzing and catering products to specific needs.
• Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
• Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
• Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
• Managed display cases to verify freshness and attractiveness of products.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Passionate about learning and committed to continual improvement.

• Replenished and rotated food items, following correct food cooling and storage procedures.
• Improved inventory management by implementing proper storage techniques, reducing waste and lowering costs.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Participated in creative brainstorming sessions for the development of new pastry concepts and presentation ideas.
• Managed display cases to verify freshness and attractiveness of products.
• Followed food safety standards when handling ingredients.