Tamara Grace Moya
Beaverton,Oregon
Summary
High performing and talented individual with over 6 years of experience in handling high-volume operations with a passion
in hospitality industry with exceptional project management skill.
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities. Comfortable in fast-paced environment and eager to provide maximum level of guest satisfaction impacting positive organizational outcome. Confident and driven in ability to collaborate with cross-functional teams to solve complex, high stakes problems.
Overview
5
5
years of professional experience
2
2
Languages
4
4
years of post-secondary education
Work History
FOOD & BEVERAGE SUPERVISOR - RESTAURANTS & CAFE'S
Levy Restaurants
05.2023 - 02.2024
- Oversees over all operations and manage sales optimization.
- Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
- Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in the dining area or kitchen facilities.
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Demonstrated adaptability by effectively adjusting to sudden changes in customer volume or staffing levels while maintaining exceptional service quality.
- Contributed to overall profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
- Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
- Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
- Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
- Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
- Developed strong relationships with vendors and clients to negotiate favorable agreement resulting in reduced food costs without sacrificing quality.
- Conducted regular performance evaluations for staff members, providing constructive feedback designed to enhance job skills and promote professional growth opportunities.
- Implemented innovative promotional strategies to attract new customers while retaining existing clientele.
- Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Collaborated with kitchen staff to develop new menu items based on seasonal ingredients and customer preferences.
- Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.
- Promoted an inclusive workplace culture through open communication channels encouraging diverse perspectives from all team members as a valuable resource for continuous improvement efforts.
- Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Monitored food inventory and supplies to prevent waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Controlled food costs and managed inventory.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Monitored food preparation, production, and plating for quality control.
- Set and oversaw weekly and special event menu plans.
FOOD AND BEVERAGE SUPERVISOR
CANYON RANCH - TUCSON
11.2021 - 04.2023
- Oversees issues pertaining dining experience such as quality control, allergen free request, relay customer allergies and dietary needs to maximize customer satisfaction and reduce the risk of health hazards, staff management, inventory, health, and safety regulations
- Works closely with Human Resource Managers in the recruiting, hiring, training and mentoring staff
- Coordinate and supervise and directs all aspects in Café and relayed important information to the F&B Management team after attending executive committee meetings to discuss current issues, changes, projects and forecasting for the week
- Communicate with different departments to ensure accuracy and service are met to maintain profitability of outlets to support over all Food and Beverage Department
- Developed calculated and nutritional café beverage recipes with healthy approach and purpose which resulted in increased guest satisfaction
- Made over 100 different types of non-alcoholic beverage for daily, banquet, private functions, and events
- Work in tandem with nutritionist, culinary experts to create practical, healthy, satisfying projects that supports nutritional needs and wellness
- Collaborates with FOH & BOH to develop and implement operational changes to devise information by guests’ feedback
- Handles a group consisting of 10 to 30 VIP guests, well known politicians and celebrities during private high-end events including CEO WEEK, Shareholder Functions, Investment Dinners, Corporate Week Event, Private Group Parties, and other high-end groups
- Organized and proposed structured Café proposals and coordinate management internal/external communication functions
- Promoted new or high-value food items by creating attractive displays in cases, events, and other guest-facing areas.
- Implemented innovative promotional strategies to attract new customers while retaining existing clientele.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Promoted an inclusive workplace culture through open communication channels encouraging diverse perspectives from all team members as a valuable resource for continuous improvement efforts.
- Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
- Demonstrated adaptability by effectively adjusting to sudden changes in customer volume or staffing levels while maintaining exceptional service quality.
- Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
- Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
- Worked with qualified chef to diversify menu with new offerings.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions and special events in close collaboration with management.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Supervised food presentation and plating to enhance visual appeal.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
WAREHOUSE ASSOCIATE
AMAZON FULFILMENT CENTER
08.2020 - 10.2021
- Verify and ensure items received were correctly labeled before being sent out for delivery
- Maintained a high level of attention to detail when performing job duties in order to ensure accuracy and quality of work
- Processed orders for shipments according to establishment procedures
- Selected products and items from shelves and pallets for customer orders
- Adhered closely to safety procedures in daily operations
- Scan and manually count suspicious items from every box
- Gathered and organized merchandise for distribution into appropriate containers and makes sure out of package are correct and precise
- Lifts 30 to 60 pounds items every day.
STARBUCKS CAFE BARISTA
TUCSON MEDICAL CENTER
05.2019 - 08.2020
- In charge with preparing coffee drinks for up to 100 people a day and create hundreds of coffee and tea drinks at a busy hospital location
- Able to multitask and has experience serving customers at high-volume establishments
- Educated in the nuances of coffees from a variety of regions.
Education
Bachelor of Science - Food Service & Institutional Management
UNIVERSIDAD DE STA. ISABEL
Naga City, Camarines Sur 06.2014 - 03.2018
Skills
Catering Coordination & Banquet Operations
Event Planning
Leadership & Management Training
Recipe Creation & Menu Development
Staff Leadership & Recruitment
Guest Experience
Budget Development & Cost Reduction
Food Safety Compliance
Policy and Procedure Adherences
Quality Assurance & Inventory Management
Multitasking & Attention to detail
Analytical Thinking & Problem-solving aptitude
Goal Setting & Driven
Nutritional Knowledge
Operational Problems Analysis
Inventory Controls & Waste Reduction
Effective Communication & Interpersonal Skills
Fine-Dining Expertise
Cost Control
Time Management
Organization and Time Management
Relationship Building
Trainings And Involvements
- Server / Hostess, Flavours Gastronomica, CBD II Brgy. Triangulo, Naga City, Camarines Sur, 4400, Philippines
- Guest Room Attendant, Courtyard by Marriott Sandestin at Grand Boulevard, 100 Grand Blvd, Miramar Beach, Florida, 32550, 03/28/2017, 06/05/2017
- Food and Beverage Banquet Server, Tagaytay Highlands and International Golf Club, Inc., Brgy. Calabuso, Tagaytay City, Cavite, 4120, Philippines
- Participant, 3RD Regional Youth Entrepreneurship Congress, Capitol Complex, Pili, Camarines Sur, Philippines
- Participant, BSFSIM Hotel Industry & Familiarization Exposure (4-Day Seminar), Azalea Residences, 7 Leonard Wood Rd, Baguio, Benguet, 2600, Philippines
References
- Brendan Jones, Director of Restaurants & Cafe's, Levy Restaurants - Portland, 509-859-3371
- Mena Garaawey, Senior Food & Beverage Manager, Canyon Ranch - Tucson, 520-247-6481
- Cierra Dills, Outlet Manager, Canyon Ranch - Tucson, 520-260-6365
Accomplishments
- Developed calculated and nutritional café beverage recipes with healthy approach and purpose which resulted in increased guest satisfaction. Made over 100 different types of non-alcoholic beverage for daily, banquet, private functions, and events.
- Maintains compliance in Responsible Alcohol Service and Safety & Sanitation.
- Evaluated event success and submitted a post-event report, providing valuable insights and recommendations for future events.
- Managed a detailed event plan for a high-profile charity gala, resulting in a successful event that raised revenue for the organization.
- Supervised a team of 20 event staff and volunteers, ensuring seamless event execution and receiving a 95% satisfaction rating from attendees.
- Single-handedly manage 10-20 po-up bars during events.
- Able to multi-task and handle 3-5 big events with minimal supervision from Directors.
- Achieved 20% of through effectively helping with building modules and SOP's.
- Implemented cost-saving measures resulting in a 15% decrease in food & beverage cost.
- Implemented new service standards resulting in a 10% increase in guest satisfaction ratings.
- Documented and resolved which led to
- Thrives in large scale catering and operational environment.
- Supporting local Levy Properties in execution of premium service areas: Portland's 5 Centers for the Arts & Portland Expo Center
- Achieved 100% daily operations using Appetize for POS.
- Having the ability to handle multitude task of task with keen attention to detail.
- Led and developed a team of servers in a high-energy event context achieving a 95% customer satisfaction rating through service excellence.
- Successfully served upwards of 1,000-6,000 meals per shift with a 100% accuracy rate, and consistent feedback from clients, guest and customers.
- Ideated new promotions, promotions, experience, and new recipes that brought in extra revenue in launch months.
- Supervised team of 40-50 staff members.
- Resolved product issue through consumer testing.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
"Experience is the best teacher"
Timeline
FOOD & BEVERAGE SUPERVISOR - RESTAURANTS & CAFE'S
Levy Restaurants
05.2023 - 02.2024
FOOD AND BEVERAGE SUPERVISOR
CANYON RANCH - TUCSON
11.2021 - 04.2023
WAREHOUSE ASSOCIATE
AMAZON FULFILMENT CENTER
08.2020 - 10.2021
STARBUCKS CAFE BARISTA
TUCSON MEDICAL CENTER
05.2019 - 08.2020
Bachelor of Science - Food Service & Institutional Management
UNIVERSIDAD DE STA. ISABEL
06.2014 - 03.2018