EMMANUEL BECERRA

My main objective is to maintain the operation of the restaurant in an organized manner and always focused on generating results. Among my functions I manage the control of the personnel and all the aspects that this involves. With the growth of the brand, there are now 2 locations where not only will the restaurant expand, but a nightclub will also be opened for the first time in the brand. With these new challenges we have managed to bring together a new business model that we know will give us that new projection towards where Mexican cuisine is headed in Toronto.

With the idea of being able to create the first restaurant with the certification of the 5 diamonds AAA in the Dominican Republic, I am invited to participate as Maitre in the renowned restaurant Passion by Martin Berasategui, now the Spanish Chef with the most Michelin stars in Spain and the fourth Chef worldwide with more Michelin Stars. In just 6 months we achieved the standardization of table service, taking it to a level previously seen.

In charge of the staff and all the administrative aspects of the restaurant, we have achieved that the brand now has an established service sequence and processes per position that will lead us to make a more solid and better managed brand. Now recognized as one of the best Mexican restaurants in Toronto, it is planned that the following year it is possible to open a second location even with more capacity.

• Interacted positively with customers while promoting hotel facilities and services
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons
• Correctly calculated inventory and ordered appropriate supplies
• My last project in the property, was to let everything ready for AAA Auditors to come and verify if we can certificate " THE CHEF TABLE" as a Fine Dining Restaurant. The most recently luxury restaurant from the brand.

• Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
• Carefully interviewed, selected, trained and supervised staff
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes
• Interacted positively with customers while promoting hotel facilities and services
• Created fun team building activities to engage staff in up-selling to meet revenue targets
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
• I had the chance to work in the Restaurant Passion by Martin Berasategui Chef #1 in Spain with 18 Michelin Stars, here I learned how to certify Restaurants as a Fine Dining from AAA and FORBES.

• Carefully interviewed, selected, trained and supervised staff
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes
• Interacted positively with customers while promoting hotel facilities and services
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• In charge of the wine up-selling team in all restaurants on the property, as the inventory and comisions.

• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
• Promoted the business through participation in and sponsorship of community events
• I was fully in charge of the entire operation and we had the chance to place this restaurant in the 3rd position in sales from 50 others with the same brand.

• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Correctly calculated inventory and ordered appropriate supplies
• Carefully interviewed, selected, trained and supervised staff
• I used to train all the staff from different areas and help with the new openings.

• Excellent Customer Service
• Checked in all the staff (300 to 700 employees each day)
• Did Payroll
• Floor Supervision
• In contact with the Manager on duty
• Calls to place order in staffing
• Long hours in peak season.