Jinghislee Agbayani

• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Correctly calculated inventory and ordered appropriate supplies.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Led and directed team members on effective methods, operations and procedures.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Prepared for and executed new menu implementations.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.

Total Customer Satisfaction – Each customer’s visit to the restaurant meets or exceeds the customer’s expectations of quality, service, cleanliness, and value – RUV , OS & NPS above 92%. - Sales Growth – Total customer satisfaction resulting in comparable sales and transaction count growth.- Optimum Profit – A bottom line profit that is appropriate for the restaurant’s sales level – PAC – 34%- Motivated and Productive Staff – A full staff of people who are able to meet or exceed each customer’s expectations .

• Worked with supervisor to coordinate workflow and updated daily production team accordingly.
• Maintained machinery to prevent overloads and avoid malfunctions.
• Inspected final products to assess compliance with quality standards and established tolerances.
• Inspected final products for defects and flaws using proper QA procedures.
• Displayed good knowledge of safe operating and emergency procedures development and implementation.
• Participated in training sessions to enhance skills and knowledge.
• Actively participated in team projects and met critical deadlines.
• Replaced worn-out machine parts and produced tests for quality standards.
• Set up and adjusted machines for day-to-day operations.
• Documented production information via daily system logs and discussed issues with management.
• Reviewed job specifications to determine appropriate setups for production runs.

• Kept all prep areas clean by sweeping, mopping and washing down counters.
• Kept customers and crew areas organized.
• Cooked, prepared and bagged food for customers.
• Verified freshness of food and ingredients by checking for quality, keeping track of new and expired items and rotating stock.
• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.