DENISE PEREZ RODRIGUEZ
11726 West Ave Apt A2, San Antonio, TX78216
210-389-9669
Proven leadership /managerial abilities (able to motivate personnel to reach desired objective)
Excellent communication/interpersonal skills (able to develop positive relationships with customers
And employees) highly skilled at problem identification/problem resolution, results- oriented
SKILLS AND STRENGTHS
Customer Service Employee SchedulingFood Preparation
CallCenter OperationsEmployee TrainingLine Server
Complaint Handling Employee Hiring/TerminationBartending
Dispute Resolution Inventory, Ordering, ReceivingTABC Certified
Operations Management Financial Reports
Profit and Loss ResponsibilityBudget Report
Motivating Staff Members Employee Payroll
* Developing and implementing training programs (Benchmarking)
* Increasing Customer Service Satisfaction
* CustomerRelations, Inventory Management
* Team Management, Training Management,
* Marketing and Promotions Management,
* Radio Personality (Tha1Radio)
* Organizational Skills for dealing with diverse duties and staff
WORK EXPERIENCE:
THOUSAND OAKS CAFE: San Antonio, Texas /March 2010- August 2013
Job Description: Restaurant Manager
-Managed front house/back house restaurant operations for this high volume restaurant
Direct efficient guest flow through participative shift management, scheduling a full working staff up to
100 crew members including: servers, bus persons, hostess, and cooks, chefs, and bartenders
-Oversee employee relations encompassing staff recruitment, training and employee evaluations
-Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing
Of food, beverages, beer, wine and liquor, as well and small ware, as well as all supplies for both FOH/BOH
Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
-Participate in Menu Planning,Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Comply with all health and safety regulations.
Marketing and Promotion Strategies, Collaboration with other management personnel to plan marketing , advertising on the development of new standardized menu, contributing to item, pricing and design changes and any special restaurant functions
-Attract, retain, and promote new business through proactive community service efforts.
-Ensure the integrity of restaurant operations through excellence in customer service
Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance
Coordinate and supervise the solicitation of banquets and catering events from companies, businesses and organizations ranging from 100 to 500 people, sometimes more. Assist in menu planning, with client and chef, budget planning, and assist in set up and break down and coordination of servers.
WEST AVE CAFE: San Antonio, Texas/ January 2008-February 2010
BAYSEAS SEAFOOD AND MORE
JOB DESCRIPTION: began as part-time job and slowly worked my way up
Waitress
Bartender
Line Server
Cook/Prep
FOH Manager
Kitchen Manager
BOH Manager
General Manager
-Managed front house/back house restaurant operations for this high volume restaurant
Direct efficient guest flow through participative shift management, scheduling a full working staff up to
90 crew members including servers, bus persons, host, hostesses, bartenders, cooks
-Oversee employee relations encompassing staff recruitment, training and employee evaluations
-Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing
Of food, beverages, beer, wine and liquor as well as all small ware for both FOH/BOH
-Participate in Menu Planning, Marketing and Promotion Strategies, Collaboration on the development of new standardized menu, contributing to item, pricing and design changes.
-Attract, retain, and promote new business through proactive community service efforts, and marketing.
-Prepare and track sales budget, consistently meeting a weekly sales volume of $73,000 or more
-Preparing and Managing/Supervising all in house and out of house events, from banquets, buffets and catering events for up to 500 people
-Managed the training committee and oversee all new hires , (re-hires) and updates to all staff on all new issues, ,menu items, changes in policies, computer training, customer service training
-Prepare, process and distribute payroll for up to 90 people
-Prepare, Managed and ordered all foods, produce, beverages including beer and liquor from all vendors weekly
REASON FOR LEAVING: Business closed down
CHASE BANK: San Antonio, Texas/ June 2005-November 2009
JOB DESCRIPTION:
Customer Service Rep
CSR-Customer Service Supervisor-
Customer Service Manager-
Trainer-
Senior Trainer-Instructional Development:
-As a Customer Service Supervisor: I handled all escalated issues from CSR’s and Team Managers.
-Engaged in customer relationships, researched and resolved all banking issues for both customers
And employee team members.
-As a Customer ManagerResponsible for the recruitment and training of customer service representatives, managed the needs/requirements of credit card accounts through extensive follow-up procedures, improving customer service based on client feedback through the development of new policies andProcedures. Participated in hiring of new employees, annual reviews, payroll, scheduling, and some HR issues (write up, suspensions, promotions, lay-offs, terminations)
-As a Trainer/Instructional Development
Provided training to new employees and internal/external clients on bank related issues
Conducted training classes for adults; Ranging from 1-60 people on computers skills, phone skills, and face to face customer service skills as well as on the job training.
Created workshops on such as TeamBuilding, Team Motivation skills, and Learning styles and strategies for staff and new employees, created (Benchmarking) and taught new manuals on customer service skills . Also participated with our Marketing department; on implementing new ideas and procedures for gathering and obtaining new clients for both our credit card division and retail division.
EDUCATION:
Palo AltoCollege, San Antonio,
Associates Degree
Our Lady of the Lake, San Antonio,
Incarnate WordUniversity
REFRENCES:
SHERRIL METAL: Going South Magazine /Chief Editor: 210-309-4263
MS. NEKA CLEAVER: Tha1Radio/CEO: 210-459-0141
ORALIA SAUCEDO: Food Bank (Pantry at El Divino Salvador) /Director: 210-735-2174
DORIAN JOEL CASTRO: Circle Of Influence / Founder and CEO: 210 204-7000
More references upon request