Monica posada

Managed labor and staffing to support business, coached employees on standards, customer service, and speed of service, and maintained a clean, safe, and organized restaurant. Increased weekly sales by $6,000 through coaching and proper staffing during peak hours.

Oversaw all aspects of daily operations, including staff management, customer service, and financial performance. Implemented food cost-saving measures, led a team of 26 employees, and increased customer traffic by 2% through effective marketing strategies.

Directed daily restaurant operations in a fast-paced environment, managing staffing, labor, schedules, payroll, sales, and employee performance. Conducted drive-thru evaluations and food quality inspections to ensure adherence to company standards.

Worked in an environment requiring strong communication, organization, and attention to company standards. Developed skills in managing and collaborated with team members and management to support operational goals.

Answered phones and greeted internal and external guests, responded to team member inquiries, initiated pre-employment background and drug testing, updated job postings, and prepared team member badges and parking passes.

Managed hiring, training, inventory, and weekly mandatory meetings with staff, ensuring a positive work environment. Handled refunds and guest complaints.

Earned the ServSafe Food Manager Certification, demonstrating knowledge of food safety management.

Completed TABC certification, indicating training in responsible alcohol sales and service.

Achieved Cicerone Level 1 certification, demonstrating foundational knowledge in beer styles, flavors, and service.

Completed high school education, earning a high school diploma or equivalent.