Yasmin Alborno
Driggs,ID
Summary
Proven leader in food and beverage management, adept at operations and inventory control, with a track record of enhancing guest satisfaction at The Bronze Buffalo Ranch. Skilled in cultivating team excellence and leveraging technology for operational efficiency. Achieved significant improvements in service quality by focusing on customer engagement and staff development. 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.
Overview
3
3
years of professional experience
Work History
Director of Food and Beverage Outlets
Bronze Buffalo Ranch
08.2024 - Current
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
Restaurant General Manager
Four Seasons Resort Jackson Hole
08.2022 - 08.2024
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
FOH Manger
Jekyll And Hyde Taphouse And Grill
02.2022 - 08.2022
- Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
- Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
- Implemented new menu items in coordination with the chef, boosting overall sales revenue.
- Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
- Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
- Promoted upselling strategies among servers, leading to higher average check values per transaction.
Education
High School Diploma -
Sun Valley High School
MonroeBBA - Business Administration And Management
University of North Carolina At Charlotte
Charlotte, NC06.2012
Skills
- Operations Management
- Inventory Management
- Food Safety
- Cost Control
- Staff Scheduling
- POS system knowledge
- Hiring Decisions
- Labor Management
- Customer Engagement
- Health Code Compliance
- Order Management
- Budget Planning
Timeline
Director of Food and Beverage Outlets
Bronze Buffalo Ranch
08.2024 - Current
Restaurant General Manager
Four Seasons Resort Jackson Hole
08.2022 - 08.2024
FOH Manger
Jekyll And Hyde Taphouse And Grill
02.2022 - 08.2022
High School Diploma -
Sun Valley High School
BBA - Business Administration And Management
University of North Carolina At Charlotte
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