Mark Valentine Azuelo

“Establish methods to meet work schedules

Supervise and co-ordinate activities of staff who prepare and portion food

Train staff in job duties, sanitation and safety procedures

Estimate and order ingredients and supplies

Hire food service staff

Ensure food service and quality control

Maintain records of stock, repairs, sales and wastage

Establish work schedules”

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.