Marvin Garay Morales

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Evaluated and re-negotiated all vendor services contracts, resulting in a 20% annual savings while maintaining quality. Hired and trained new team for the hotel, created and maintained budget, oversee employees to ensure quality services and researched and selected new products and inventory. This is just an example of what was my job.