Summary
Overview
Work History
Education
Skills
Timeline
Generic

Valentina Cormier

Palm Desert,CA

Summary

Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Overview

21
21
years of professional experience

Work History

General Manager

Pink Chihuahua
09.2021 - 10.2023
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Maintained facility and grounds to present positive image.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Collaborated with culinary team members to develop seasonal menus that catered to diverse tastes while maximizing profit margins.
  • Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Learned and adapted quickly to new technology and software applications.
  • Skilled at working independently and collaboratively in a team environment.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Trained new employees on proper protocols and customer service standards.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Purchased food and cultivated strong vendor relationships.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

General Manager

Tri Palms Country Club
12.2013 - 07.2021
  • Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Managed budget implementations, employee evaluations, and contract details.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Formulated policies and procedures to streamline operations.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Passionate about learning and committed to continual improvement.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Paid attention to detail while completing assignments.

Assistant Food and Beverage Director

Indian Wells Country Club
09.2011 - 01.2013
  • Motivated staff to perform at peak efficiency and quality.
  • Enhanced customer satisfaction by implementing innovative menu ideas and presentation techniques.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Developed strong relationships with vendors, negotiating favorable pricing and securing high-quality products.
  • Managed multi-department teams effectively, facilitating clear communication between kitchen staff, servers, bartenders, and support personnel.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Implemented successful training programs for new hires, ensuring a smooth integration into the team and consistent service quality.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Increased revenue by identifying opportunities to upsell premium beverages and menu items during peak hours.
  • Conducted thorough market research to identify emerging trends in foodservice industry; incorporated findings into strategic planning processes.
  • Purchased food and cultivated strong vendor relationships.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Evaluated employee performance regularly, providing constructive feedback to foster professional growth within the team.
  • Developed strong organizational and communication skills through coursework and volunteer activities.
  • Self-motivated, with a strong sense of personal responsibility.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Identified issues, analyzed information and provided solutions to problems.

Director of Food & Beverage

Indian Palms Country Club
09.2008 - 12.2011
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
  • Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
  • Worked with qualified chef to diversify menu with new offerings.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
  • Motivated staff to perform at peak efficiency and quality.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Proven ability to learn quickly and adapt to new situations.

Cheff Assistant

New Leaf Catering
01.2006 - 10.2010
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
  • Provided support during special events and catering functions, ensuring consistent quality across all offerings.
  • Supported senior chefs with creative meal planning and recipe development.

Chef Assistant

La Bella Cucina
01.2003 - 10.2007
  • Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
  • Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
  • Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.

Education

Mediterranean Culinary

School of Culinary Arts , Lamia Greece
Lamia , Greece
06.1989

High School Diploma -

Indio High School
Indio, CA
06.1987

Skills

  • Inventory Tracking and Management
  • Calendar Management
  • Scheduling
  • Employee reviews
  • Department Oversight
  • Employee Development
  • Staff Training
  • Employee Relations
  • Hiring and Onboarding
  • Team training and development
  • Purchasing and planning
  • Goal Setting
  • Customer Service
  • Purchasing
  • Staffing
  • Cost Control
  • Facility Management

Timeline

General Manager

Pink Chihuahua
09.2021 - 10.2023

General Manager

Tri Palms Country Club
12.2013 - 07.2021

Assistant Food and Beverage Director

Indian Wells Country Club
09.2011 - 01.2013

Director of Food & Beverage

Indian Palms Country Club
09.2008 - 12.2011

Cheff Assistant

New Leaf Catering
01.2006 - 10.2010

Chef Assistant

La Bella Cucina
01.2003 - 10.2007

Mediterranean Culinary

School of Culinary Arts , Lamia Greece

High School Diploma -

Indio High School

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Valentina Cormier