Tania Palomec Ocana

KELSCO,INC

03.2025 - Current

Reduced food waste through better inventory management and portion control, leading to increased profitability.
Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
Increased customer satisfaction by implementing effective staff training and performance management programs.
Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
Developed strong relationships with local suppliers for fresh ingredients, resulting in higher quality dishes and improved customer feedback.
Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
Controlled labor hours and inventory costs through hands-on management and proactive changes.
Reviewed and approved employee schedules and timesheets.

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