Veronica Monreal
Hudson Oaks,United States
Summary
Dynamic leader with a proven track record at Darden Restaurant Group, enhancing customer satisfaction and streamlining operations for efficiency. Skilled in labor and food cost control, and known for exceptional mentoring abilities. Achieved a significant increase in revenue through innovative menu development and strategic sales growth initiatives. Balances a passion for customer satisfaction with effective complaint resolution, fostering a positive and adaptable team environment.
Overview
27
27
years of professional experience
Work History
Restaurant Manager
Darden Restaurant Group
10.2019 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
Restaurant Manager
Bloomin' Brands
08.2014 - 08.2019
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Maximized quality assurance by completing frequent line checks.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
Security Officer
Apache Casino Hotel
02.2009 - 05.2012
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
Restaurant Manager
Margo’s Mexican Food
01.1998 - 07.2014
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Checked guests' identification before serving alcoholic beverages.
- Increased sales significantly by upselling higher-end products to customers.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
Bartender
Oak View Group
01.2021 - 03.2022
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Developed creative bar menus and drink recipes by researching emerging industry trends.
- Completed requisitions to maintain required stock par levels.
- Built relationships with vendors to manage orders and negotiate costs.
- Helped management plan and serve bar menu exceeding customer expectations.
- Mixed unique and interesting cocktails for customers, including bar specials.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
- Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
- Assisted with inventorying beverage stock and bar supplies.
- Kept bar stocked with liquors, juices and garnishes for drinks.
- Maintained impeccably clean, attractive and well-stocked bar area.
- Improved team morale and efficiency, leading by example and offering support during peak hours.
- Contributed to event success, planning beverage menus and efficiently serving large groups.
Education
Bachelor Of Criminal Justice - Criminal Law
University of New Mexico
Albuquerque, NM05.2007
Skills
- Cost control
- Menu development
- Labor management
- Franchise management
- Sales growth
- Employee retention
- Staff scheduling
- Food service background
- Customer loyalty
- Adaptable
- Complaint resolution
- Shift management
- Passion for customer satisfaction
- Point of sale (POS) system operation
- Operations management
- Personnel recruiting
- Food plating and presentation
- Employee schedule management
- Labor and food cost control
- Safe food handling
- Inventory management
- Staff supervision
- Coaching and mentoring
- Training and onboarding
- Critical thinking
Languages
Spanish
Elementary
Timeline
Bartender
Oak View Group
01.2021 - 03.2022
Restaurant Manager
Darden Restaurant Group
10.2019 - Current
Restaurant Manager
Bloomin' Brands
08.2014 - 08.2019
Security Officer
Apache Casino Hotel
02.2009 - 05.2012
Restaurant Manager
Margo’s Mexican Food
01.1998 - 07.2014
Bachelor Of Criminal Justice - Criminal Law
University of New Mexico