Tamara Grace Moya
Portland,OR
Summary
Pro-active and results oriented professional with 6 years in high-volume hospitality settings, renowned for innovative menu development and strategic cost control. Demonstrates exceptional leadership and operational analysis skills, effectively enhancing guest satisfaction and driving business growth. Committed to fostering collaborative team environments and leveraging industry trends to consistently deliver outstanding results
Overview
3
3
years of professional experience
1
1
Certification
Work History
F&B Supervisor
Oxford Suites Jantzen Beach
05.2024 - Current
- Effectively manage all restaurant, bar and kitchen day to day operations
- Plan and organize banquet and catering events that includes managing requisition list and logistics
- Orchestrate staff schedules, payroll, and performance evaluations.
- Liaise with the sales and marketing team to develop and implement strategies for growing and driving the business
- Spearhead menu revamp, driving substantial traffic increase and revenue growth and boosting turnover rate.
- Implement cost-saving measures, optimizing inventory management and reducing waste.
- Streamline supply chain operations and built key partnership with vendors fostering stronger supplier relationships.
- Led successful onboarding of new team members, resulting in heightened guest satisfaction and improving NPS to 79%.
- Conduct thorough operational analyses, identifying key issues in food waste and sustainability.
- Develop strategic departmental objectives, budgets, and policies that focused on boosting employee morale and engagement, driving overall operational excellence.
- Optimize menu offerings, driving substantial traffic increase and revenue growth.
- Implement cost-saving measures, enhancing inventory management and reducing waste.
Restaurant and Cafe Supervisor
Oregon Convention Center
05.2023 - 02.2024
- Coordinated with internal and external teams to ensure events and operations met all standards and requirement.
- Managed large scale events and developing strategic partnerships with vendors, clients, network and stakeholders.
- Developed and implemented strategies for improving customer service and operational efficiency.
- Created and enhanced successful strategies to boost restaurants and cafes performance, food prep process and reduce waste.
- Managed and supported large scale operations located in other Levy Restaurants (Oregon Zoo, Portland Center for the Arts, Expo Center, Moda Center, Oregon Convention Center).
- Implemented data-driven strategies to optimize food cost control and inventory management.
- Delivered comprehensive training programs, empowering both back-of-house and customer-facing staff to excel in their roles and contribute to team success.
Cafe Supervisor
Canyon Ranch
11.2021 - 04.2023
- Organized Cafe proposals that helped align workflows and optimal satisfaction regarding business operations.
- Stayed current with industry trends and innovations that helped boost competitiveness, customer appeal and elevate the restaurant traffic.
- Upheld the highest standard of hygiene practices among staff members through ongoing education on sanitation protocols that lead to consistent health inspection scores.
- Spearheaded and developed healthy cafe beverage recipes, aligning with nutritionists and culinary experts, boosting guest satisfaction which resulted in collaboration with Marketing for advertisement and website promotions.
- Managed daily dining challenges including quality control and allergen requests, enhancing customer satisfaction through meticulous attention to detail.
- Stayed ahead of industry trends, implementing innovative strategies to attract new guests while retaining existing clientele.
- Executed targeted promotions and special events, driving increased restaurant traffic and elevating overall dining experience
Education
Bachelor of Science (B.S.) - Food Service and Institutional Management
Universidad de Sta. Isabel
03.2018
Skills
- POS Systems
- Menu Development
- Client Relationships
- Budget Development
- Cost and Quality Control
- Food Safety Operational Analysis
- Event Planning
- Banquet & Catering
- Invoicing & Auditing
- Employee Training & Mentoring
- Waste Management & Sustainability
- Analytical Thinking & Problem Solving
- Guest Relations & Customer Service
- Food & Beverage Operations
Certification
- OLCC
- ServSafe
- Food Handler's
Timeline
F&B Supervisor
Oxford Suites Jantzen Beach
05.2024 - Current
Restaurant and Cafe Supervisor
Oregon Convention Center
05.2023 - 02.2024
Cafe Supervisor
Canyon Ranch
11.2021 - 04.2023
Bachelor of Science (B.S.) - Food Service and Institutional Management
Universidad de Sta. Isabel
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