Summary
Overview
Work History
Education
Skills
Timeline
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Anna Celina Fiori

Sante Brigida

Summary


Dynamic individual with hands-on experience in [Area of expertise] and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.

Overview

40
40
years of professional experience

Work History

Sous Chef

El Coto Libanes
11.2021 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Monitored food production to verify quality and consistency.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.


Restaurant Co-Owner

Zoe Loves Vegan/vegetarian Restaurant
04.2014 - 09.2021
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
  • Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
  • Planned and executed strategies to increase customer loyalty and retention.
  • Implemented effective inventory management systems to minimize waste and control food costs.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
  • Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
  • Developed unique events and special promotions to drive sales.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Utilized social media platforms effectively as part of marketing strategy for wider audience reach generating higher foot traffic into establishment.

Store Owner

Zoe Food Projects
09.2015 - 02.2017
  • Developed a loyal customer base with personalized assistance, attentive listening, and friendly interactions.
  • Collaborated with suppliers to negotiate favorable pricing agreements and secure high-quality products for the store.
  • Trained and motivated employees to perform daily business functions.
  • Supervised creation of exciting merchandise displays to catch attention of store customers.
  • Maintained a clean, organized, and visually appealing store environment to create an inviting shopping experience.
  • Enhanced customer satisfaction by providing exceptional service and addressing customer inquiries or concerns promptly.

Restaurant Co-Owner

Zoe Food Organic Restaurant
09.2010 - 05.2016
  • Created a welcoming atmosphere by designing an inviting restaurant layout and selecting tasteful décor elements.
  • Led restructuring of restaurant menu and interior design, an organic overview from the food to the ambiance.
  • Adapted menu offerings seasonally based on customer preferences and availability of fresh ingredients, resulting in dynamic menu options year round.
  • Established strong relationships with local suppliers for access to fresh ingredients at competitive pricing structures.
  • Optimized vendor relationships through effective negotiation tactics, securing high-quality ingredients at competitive prices.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and 11 employees.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.

Restaurant Consultant

Ecor Natura Si
11.2013 - 06.2014
  • Led interior design across conceptual, schematic, design development, and construction document phases. The first restaurant in an organic supermarket space for the client.
  • Participated in trade shows and conferences to stay current on industry advancements and forge new connections within the field.
  • Participated in furniture selection and documentation of specifications.
  • Assisted clients with budget considerations and made recommendations for furniture, wall hangings and reuse-recycle-vintage items.
  • Developed space planning concepts, color palette selections, and textile presentations.
  • Developed strong partnerships with local artisans and craftsmen to incorporate unique elements into custom designs.
  • Increased client satisfaction by efficiently managing timelines and ensuring project completion within agreed deadlines.
  • Achieved cost-effective project outcomes by reusing and repurposing existing decor elements creatively.
  • Implemented sustainable design principles, reducing environmental impact with eco-friendly materials and practices.
  • Optimized menu with fresh offerings and seasonal fare. No waste method hand in hand with the organic supermarket.
  • Assisted in recruitment efforts by developing job descriptions, interviewing candidates, and evaluating potential hires for fit within the organization''s culture.
  • Observed restaurant operations, watched staff interactions and ate different foods from established menu.
  • Collaborated with chefs to create new menu items that catered to evolving consumer tastes and preferences.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Co-Founder

Wine and Marmalade Coffee Shop and Gourmet Store
09.2006 - 07.2009
  • Evaluated market trends to identify emerging opportunities, like bringing bagels to the island, Ben and Jerry´s ice cream, Illy coffee, and quinoa to the establishment.
  • Created a welcoming atmosphere by designing an inviting restaurant layout and selecting tasteful décor elements.
  • Introduced unique events and promotions to drive customer engagement, increasing repeat visits and cultivating loyalty among patrons.
  • Optimized vendor relationships through effective negotiation tactics, securing high-quality ingredients at competitive prices.
  • Collaborated with co-owner on daily operations, ensuring a cohesive management approach to maximize business success.
  • Maintained positive relationships with local community and government officials.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.

Restaurant Consultant

Basso Est
03.2005 - 06.2006
  • Improved customer service policies to maximize satisfaction and build brand loyalty.
  • Improved customer satisfaction by conducting thorough restaurant evaluations and providing actionable feedback.
  • Optimized floor plans for better workflow, enhancing table turnover rates and maximizing seating capacity.
  • Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
  • Observed restaurant operations, watched staff interactions and ate different foods from established menu.
  • Collaborated with chefs to create new menu items that catered to evolving consumer tastes and preferences.
  • Identified operational bottlenecks through regular observation periods resulting in faster service times.
  • Streamlined communication between kitchen staff, servers, and management to improve overall team cohesion.
  • Served as an ongoing resource for clients answering questions addressing concerns and providing guidance whenever needed.

Trainer Coordinator

The River Oyster Bar by David Braccha
01.2004 - 02.2005
  • Trained new servers to uphold company standards in customer service, food handling, and overall professionalism.
  • Supervised server staff and simultaneously served personal section of tables.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
  • Collaborated with kitchen staff to ensure timely delivery of orders while maintaining food quality standards.
  • Handled high-pressure situations with poise, ensuring a positive experience for both staff and customers.
  • Contributed to the restaurant''s reputation for exceptional service by consistently receiving positive reviews from satisfied guests.

Reception Manager

L´albero Nascosto Boutique Hotel
06.2002 - 12.2003
  • Assisted in the hiring, training, and mentoring of new staff members, fostering a collaborative work environment focused on excellent customer service.
  • Developed strong relationships with local businesses and vendors, creating valuable partnerships that benefited both parties.
  • Improved customer satisfaction by implementing efficient front desk procedures and streamlining check-in/check-out processes.
  • Streamlined inventory management by establishing an organized system for ordering supplies and tracking usage patterns.
  • Fostered a welcoming atmosphere for guests upon arrival by maintaining a clean reception area and ensuring prompt assistance from staff members when needed.
  • Optimized room occupancy rates by closely monitoring reservations and coordinating with housekeeping to ensure timely room availability.
  • Analyzed and solved multi-faceted problems that effected executive leaders and business initiatives.

Wine Bar Supervisor

La Tantina De Burgos Restaurant
06.2001 - 05.2002
  • Enhanced customer satisfaction by implementing efficient bar operations and service standards.
  • Managed bar inventory, restocked supplies and placed orders for wines.
  • Collaborated with kitchen staff to develop food pairing suggestions for specialty beverages, enhancing the overall dining experience for guests.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Completed bar opening and closing procedures.

Restaurant Owner/Operator

El Rincon De Carmela
02.1999 - 04.2001
  • Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
  • Enhanced customer satisfaction by implementing efficient service processes and training staff on exceptional customer service techniques.
  • Developed strong relationships with vendors to secure favorable pricing agreements, ensuring timely deliveries of quality products.
  • Supervised daily activities of restaurant and 12 employees.
  • Maintained positive relationships with local community and government officials.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Head Server

Fishbone Grill by David Bracha
02.1997 - 01.1999
  • Increased restaurant revenue by upselling menu items and promoting daily specials.
  • Trained new servers to uphold company standards in customer service, food handling, and overall professionalism.
  • Maintained a clean, safe, and welcoming environment through regular monitoring of dining areas and server stations.
  • Provided support to management in the development and implementation of new policies and procedures, ensuring consistency in service standards across the team.
  • Contributed to the restaurant''s reputation for exceptional service by consistently receiving positive reviews from satisfied guests.
  • Facilitated smooth transitions between shifts by clearly communicating pertinent information to incoming staff members.
  • Collaborated with kitchen staff to ensure timely delivery of orders while maintaining food quality standards.
  • Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Kept register accurate through correct billing, payment processing, and cash management practices.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

Bakery Supervisor

Biga Bakery and Gourmet Shop
03.1994 - 04.1997
  • Greeted customers, answered questions and provided great customer experiences.
  • Packaged and labeled products, checked for accurate pricing and made sure signs were visible.
  • Inspected baked goods for quality and esthetics prior to displaying and discarded outdated or spoiled items.
  • Established proper procedures for waste management, sanitation, food handling and safety.
  • Maintained and controlled inventory of baked goods.
  • Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.

Assistant Manager

Yuca Restaurant
03.1992 - 03.1994
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Established a welcoming atmosphere by greeting guests promptly and professionally upon arrival.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Coordinated large parties and events, ensuring seamless service from arrival through departure.
  • Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
  • Took reservations by phone and walk-in, keeping scheduling demands, and kitchen output in time to avoid overbooking.
  • Oversaw the dining room layout and table settings, ensuring compliance with restaurant standards and aesthetics.



Hostess/Admin/Trainer Coordinator/Head Server

Bennigan's Restaurant
09.1987 - 02.1992
  • Demonstrated strong multitasking skills by handling telephone inquiries while attending to in-person guest needs seamlessly.
  • Maintained an organized waitlist for busy times, ensuring efficient seating of guests.
  • Enhanced customer satisfaction by greeting and seating guests promptly upon arrival.
  • Managed reservations effectively, accommodating special requests and ensuring accurate guest counts.
  • Collaborated with servers to ensure smooth transitions between tables, minimizing wait times for guests.
  • Checked and balanced weekend revenue.
  • Prepared tip share for runners, bussers, service bar and hosts.
  • Prepared and counted cash for wells fargo pick up.
  • Trained new staff on the company manual and restaurant policies to maintain high standards of service.
  • Optimized existing training programs to better align with company goals and objectives.
  • Enhanced training efficiency by developing and implementing well-structured lesson plans.
  • Tested students to assess progress and adapted learning plans in alignment with performance.
  • Contributed to the restaurant''s reputation for exceptional service by consistently receiving positive reviews from satisfied guests.
  • Facilitated smooth transitions between shifts by clearly communicating pertinent information to incoming staff members.
  • Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
  • Collaborated with kitchen staff to ensure timely delivery of orders while maintaining food quality standards.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Streamlined dining operations for improved efficiency with effective communication and coordination among team members.
  • Kept register accurate through correct billing, payment processing, and cash management practices.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.

Cashier

Burger King
09.1985 - 08.1987
  • Greeted customers entering store and responded promptly to customer needs.
  • Maintained a balanced cash drawer, ensuring accurate accounting at the end of each shift.
  • Assisted customers with inquiries and provided exceptional service, resulting in positive feedback.
  • Addressed customer needs and made product recommendations to increase sales.
  • Collaborated with team members to achieve sales targets and maintain a clean, well-stocked store environment.
  • Ensured compliance with company policies and procedures while processing transactions efficiently.

Education

High School Diploma -

Miami Springs
Miami
06-1990

Skills

  • Enthusiastic demeanor, enate ability to learn new skills and adjust to changing circumstances
  • Leadership experience
  • Team player
  • Ability to analyze situations, identify issues, and develop solutions
  • Highly dependable
  • Customer service driven
  • Detail-oriented
  • Multi-lingual: Spanish Italian French

Timeline

Sous Chef

El Coto Libanes
11.2021 - Current

Store Owner

Zoe Food Projects
09.2015 - 02.2017

Restaurant Co-Owner

Zoe Loves Vegan/vegetarian Restaurant
04.2014 - 09.2021

Restaurant Consultant

Ecor Natura Si
11.2013 - 06.2014

Restaurant Co-Owner

Zoe Food Organic Restaurant
09.2010 - 05.2016

Co-Founder

Wine and Marmalade Coffee Shop and Gourmet Store
09.2006 - 07.2009

Restaurant Consultant

Basso Est
03.2005 - 06.2006

Trainer Coordinator

The River Oyster Bar by David Braccha
01.2004 - 02.2005

Reception Manager

L´albero Nascosto Boutique Hotel
06.2002 - 12.2003

Wine Bar Supervisor

La Tantina De Burgos Restaurant
06.2001 - 05.2002

Restaurant Owner/Operator

El Rincon De Carmela
02.1999 - 04.2001

Head Server

Fishbone Grill by David Bracha
02.1997 - 01.1999

Bakery Supervisor

Biga Bakery and Gourmet Shop
03.1994 - 04.1997

Assistant Manager

Yuca Restaurant
03.1992 - 03.1994

Hostess/Admin/Trainer Coordinator/Head Server

Bennigan's Restaurant
09.1987 - 02.1992

Cashier

Burger King
09.1985 - 08.1987

High School Diploma -

Miami Springs

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Anna Celina Fiori