Victoria Bloomfield

• Directed daily operations, ensuring optimal efficiency and adherence to company standards.
• Implemented training programs for staff, enhancing service quality and operational consistency.
• Developed strategic marketing initiatives, increasing brand visibility and customer engagement.
• Streamlined inventory management processes, reducing waste and improving supply chain efficiency.
• Analyzed sales data to identify trends, driving informed decision-making for menu adjustments.
• Fostered a collaborative team environment, mentoring managers to achieve high performance standards.
• Led cross-functional teams in executing promotional events, boosting customer traffic and revenue growth.
• Established standard operating procedures, enhancing compliance with health and safety regulations.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.

Awarded 2024 For lowest turnover in area 47.

Implementation of ongoing development and cross training within Wendys Crew Core curriculum to cultivate multi faceted team members capable of effective guest facing positional execution as well as back of house production.

Fostered a safety first culture by continuous coaching and education in food safety standards. Updated crew food safety knowledge via four corner training, utilizing reminder alarms for hand washing, surface sanitation, chili stirs and prep and print expiration times.

Coached and developed all standards and time targets for TCS foods to assure proper food handling.

Conducted weekly inventory counts to optimize food costs and maintain awareness of set pars and assure high cost proteins were being properly checked in upon delivery and accurately measured according to set menu portion control.

Continued to build team awareness of and adherence to Wendys key drivers including speed, accuracy, taste, friendliness and cleanliness.

Monitored labor costs daily via pulse app and Rosnet daily labor variance summary report to assure controlled labor expense.

Excited weekly sales forecast to mitigate labor costs.

Drafted bi monthly labor schedules

Within forecasted parameters to organize, control and optimize labor hours.

Executed ongoing monitoring of nightly operations by means of unscheduled visits, use of pulse and Rosnet platforms to maintain awareness of sales and labor.

Assured productive sales over dayparts 5 and 6 by maintaining proper lighting, signage and mature leadership of late night operations.

Launched a new location for parent company HW Holdings, overseeing all operational aspects.

Facilitated interviews and managed staffing onboarding and orientation for all team members.

Trained staff on service standards and food safety protocols. Assisted in mastering menu knowledge and barista tasks. Supported team in maintaining seating procedures and table configurations.

Directed grand opening operations to ensure seamless execution.

Conducted community outreach visits to enhance awareness of new venue and engage local businesses, churches, and schools. Distributed promotional materials and welcome baskets during outreach efforts.

Oversaw daily operations for front and back of house to ensure seamless service delivery.

Managed comprehensive administrative operations using Toast Back Office and Excel, including scheduling, ordering, invoicing, end-of-day reporting, and payroll processing via RASI application.

Expanded weekly sales from 7k to 22k during 7-hour business days.

Secured liquor license and established limited alcohol sales and service operations, including mimosas, Bloody Marys, and coffee drinks.

Pioneered alcohol service at LePeep brunch, significantly enhancing customer experience and driving sales growth.

Facilitated safe alcohol service training and dram shop education for front-of-house service team members.

Assumed leadership of location management following pandemic recovery.

Directed present staff on adherence to positional standards and operational hours.

Addressed sales decline by implementing strategies to optimize lobby operations during business hours.

Recruited new team members to support operational needs. Conducted ongoing training and cross-training to build team skills. Assisted in training new management personnel for leadership roles.

Executed strategies that successfully increased sales from 32k to 54k over 24 months.

Drove sales growth by implementing lunch promotions targeting nearby schools.

Facilitated community lunch events to foster relationships with local schools and encourage daily patronage.

Facilitated a visit by COO, showcasing a dynamic and engaging atmosphere.

Promoted team collaboration through fun, respect, trust, and positive feedback to support performance goals. Fostered close working relationships to build a cohesive and productive team environment. Maintained a positive workplace atmosphere aligned with team culture values.

Oversaw operations of a full-service restaurant and bar, ensuring high standards of service and quality.

Assisted in managing daily operations for both front and back of house. Supported team members in delivering excellent customer service. Helped maintain a clean and organized environment.

Managed comprehensive administrative operations encompassing scheduling, ordering, invoicing, vendor relations, facilities maintenance and repair, inventory, P&L, food safety, liquor sales and ordering, and safe alcohol service.

Participated in weekly general manager meetings alongside COO Marina Daniel’s.

Orchestrated weekly meetings with management team to align on strategic objectives.

Collaborated with DoorDash and Grubhub to enhance sales strategies during pandemic.

Secured five-star variance from Colorado Department of Public Health and Environment, enabling compliance with enhanced occupancy regulations during pandemic.

Developed and executed a $40 dinner package for four to enhance sales during pandemic.

Achieved top catering sales nationwide during 2020 holiday season.

Increased sales from $29,000 to $41,000 through strategic initiatives.

Streamlined operations during pandemic by collaborating closely with kitchen manager to minimize losses.

Developed innovative strategies to navigate challenges posed by COVID-19.

• Provided outstanding customer service by efficiently addressing inquiries and resolving issues.
• Facilitated training and mentorship for new staff on service protocols and menu knowledge.
• Oversaw dining area operations to maintain cleanliness and foster a welcoming environment for guests.
• Facilitated collaboration with kitchen staff to ensure efficient food service during peak hours.