Dino Suyo Garcia

• Co-ordinating day-to-day operations within the restaurant under direction of the General Manager
• Co-accountability for overall business performance including sales, stocks and labour
• Completing weekly and daily checks including Health & Safety and Food Hygiene compliance to audit standard
• Responding efficiently to customer dissatisfaction in a timely manner
• Overseeing cash and financial control policies and procedures
• Ensuring effective communication between Front and Back of House
• Delegating tasks to team members efficiently
• Providing assistance to General Manager with hiring, recruitment and staff training

• Led and directed a team of 18 crew members, comprising front of house and kitchen staff, in a busy fast-food restaurant chain.
• Co-ordinated daily front and back of house operations and procedures, including the opening and closing of the restaurant.
• Ensured delivery of superior customer service and resolved customer complaints efficiently.
• Responsible for budgeting and restaurant financials, including invoicing, cashing up and supplier payments.
• Co-ordinated with Operations Manager to develop plans to improve customer service, productivity and financial performance.
• Oversaw selection and recruitment of new staff members, conducted appraisals and delivered ongoing staff training.
• Ensured compliance with sanitation, food hygiene and safety regulations and procedures.

. Assisted in daily operation of a busy ski-resort restaurant and responsible for managing a team of 20 servers and cleaners.

· Supported general manager in preparing restaurant for service prior to ski-season, including maintenance and repair work, equipment installation and carrying out health & safety checks.

· Initiated inventory control measures to manage stock and meet customer demands.

· Updated computer systems with new pricing and daily food specials.

· Liaised with restaurant owner and chefs to devise and implement new menu plans.