Edi Chungandro
Toronto
Summary
Dynamic leader with a proven track record, adept in operations management and staff development. Spearheaded initiatives that significantly enhanced operational efficiency and customer satisfaction. Excelled in data entry and fostering a collaborative environment, driving business growth and team productivity without compromising quality.
Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.
Overview
23
23
years of professional experience
Work History
Receptions & Facility Co-Ordinator
Catholic Cemeteries Toronto Archdiose
06.2016 - Current
- Entered data for accounting, generated reports for head office, and produced tracking documents.
- Improved team productivity with regular communication and progress updates, fostering a collaborative work environment.
- Enhanced operational workflows by maintaining well-organized documentation systems and updating records accurately as needed.
- Managed a team of 30 staff
- Gathered and organized materials to support operations.
- Managed project timelines for successful completion, ensuring milestones were met and deadlines were adhered to.
- Enhanced customer satisfaction by responding promptly to inquiries and addressing concerns professionally.
- Collaborated with department heads to develop strategic plans aligning with overall company objectives, fostering a unified approach toward shared goals.
- Coordinated cross-functional teams, resulting in seamless project execution and enhanced outcomes.
- Assisted in recruitment efforts by coordinating interviews and managing onboarding activities for new hires.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Enhanced customer satisfaction with introduction of customer feedback system, leading to service improvements and repeat business.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Prioritized and managed multiple projects simultaneously, ensuring all met their deadlines and objectives without compromising quality.
- Managed vendor relationships to secure best quality of services and products for organizational needs.
- Hired, managed, developed and trained staff, established and monitored goals, conducted performance reviews and administered salaries for staff.
General Manager
Urban Dining Group Hey Lucy
04.2010 - 03.2016
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Food Service Director
Le Gourmand
02.2002 - 04.2010
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Worked with qualified chef to diversify menu with new offerings.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Verified prepared food met standards for quality and quantity before serving to customers.
Education
High School Diploma -
West Toronto High School
Diploma - Accounting
Canadian Business College
01-1997
Diploma - Hotel, Motel, And Restaurant Management
Toronto Business College
01-1995
Skills
- Customer service
- Data entry
- Decision-making
- Business analysis
- Presenting ideas and plans
- Inventory management
- Operations management
- Staff management
- Staff development
Languages
Spanish
Full Professional
Accomplishments
- Supervised team of 30 to 200 staff members.
- Reduced lost workdays and recordable incidents to [Number] by implementing a safety awareness program.
- Reduced operational expenses by 6% by streamlining branch operations.
Timeline
Receptions & Facility Co-Ordinator
Catholic Cemeteries Toronto Archdiose
06.2016 - Current
General Manager
Urban Dining Group Hey Lucy
04.2010 - 03.2016
Food Service Director
Le Gourmand
02.2002 - 04.2010
High School Diploma -
West Toronto High School
Diploma - Accounting
Canadian Business College
Diploma - Hotel, Motel, And Restaurant Management
Toronto Business College
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