Juan Martin Garcia Almada

• Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
• Drove a successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Directed comprehensive project efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.

As a member of this large organization with the biggest hotel and conference center at Tasman Region, I was appointed supervisor of the food & beverages department.

Working with a team of more than fifty professionals overseeing two restaurants (Oceano and Miyazu), a 24hs bar, a coffee shop and events that take place in the hotel daily. From talks, classes, sales, conferences, fundraising's. with attendance from 30 to more than 500 people.

As a member of the food service team I was responsible for training junior staff, evaluating customer satisfaction, promoting special menu items, monitoring waiters, assigning tasks, and solving customer complaints. Support the Manager in the smooth running of the restaurant. Delivering excellent standards of service in a friendly and professional manner.

After finishing my contrat with Asador restaurant, Rossopomodoro General Manager contacted me to do a part time consultancy as a floor manager during the summer season to develop a service tutorial that conveys the restaurant spirit as well as a customer service standard.

• Trained all employees and brought them up to the restaurants standards.
  
• Managing more than 15 employees communicating restaurant policies to the workers,
  
• scheduling shifts.
  
• Oversee all customer complaints and assist the problem correctly for the best benefit of the customer and the store.
  
• Make sure food is prepared correctly and is delivered to the customer in a timely manner.
  
• Communicate with all employees to make sure everyone is working hard to take care of all customers.

• Coordinated a new kitchen work schedule for employees and consistently increase monthly sales goals by designing a flexible table plan, introducing the runner position and training the staff onupselling skils.
  
• Ensured that all staff members were committed to delivering top quality food by educating staff about menu items and portion sizes, which reduced meals being sent back .
  
• Maintained a hazard-free kitchen and promoted safe food handling practices to a staff of more than 15 employees.
  
• Launched an employee training initiative to help customer service complaints in service, reducing complaint numbers to fewer than two per month positioning Asador in the top 50 best restaurants in København.
  
• Oversaw the weekly server and kitchen staff schedule and rearranged shifts and personnel to accommodate changes in business and staff strengths and weaknesses.
• Evaluated staff performance using a set of company standards and made recommendations for improvement or praise.

• Led a series of server contests on upselling extra items that helped increase the average checkamount.
  
• Developed new menu items and decided on specific items to feature as specials depending on the time of year.
  
• supervised a cross training programensuring staff members were able to perform confidently and effectively in all positions.
  
• increased customer engagement on company social media accounts through interactive promotions and contest.