Abraham Kajona Cuadrado Email & Phone Number

Segovia, Castilla Y León, España

Running the day to day operations of the restaurant, ensuring customer satisfaction, coordinating the floor with the kitchen, managing ordering supplies, training the staff, schedules, inventory etc.

Ámsterdam Y Alrededores

Managing the floor, taking orders , cashing up, schedules, ordering supplies, training the staff

Patacona Beach, Valencia

Neighborhood eatery specialize in Crepes and French food.As a Restaurant Manager I was in charge of the daily operations of the restaurant, managing the floor during the busy shifts , schedule, cashing up, complaint management, inventory and suppliers , Haccp, and staff training

Valencia

Mediterranean Restaurant, specialized in Paellas and fish dishes. As Assistant Manager my main duties was to manage the floor during the services, managing any complaints, host and taking order of the regular guest, wine service, help in the floor during the busy times, staff training, inventory and cost control, Cashing up,

Spain

Gastronomic restaurant, Recently awarded, best restaurant in Aragon, Eighth best restaurant in Spain by Trip Advisor, Michelin Star.Part of my responsibilities are managing the floor ensuring excellent coordination between waiters and kitchen staff, Taking orders, organize events, Staff training , Wine Service, pairing ,HACCP, Inventory, Social Media.

Centro Comercial Garena Plaza, Alcala De Henares. Madrid

Grupo Vips is a leading multi-brand and multi-format company in the Spanish restaurant and retail industry. The company operates 6 renowned chains of restaurants Vips, Gino's T.G.I Friday's, The Wok, H3 Starbucks Coffee With over 40 years of experience in the Sector. Grupo Vips has become a reference in the Spanish restaurant industry. It's present 19 Spanish provinces and in Lisbon, Portugal. The company serves over 200.000 customers daily in its more than 366 stores. It's also runs the club Vips a pioneers and leadin loyalty program in the restaurant industry with over 2.800.000 members throughout Spain. As a Restaurant Manager my duties star but not finish with: Taking responsibility for the business performance of the restaurant.Analysing and planning restaurant sales levels and profitability.(Ebitda) Organising marketing activities, such as promotional events and discount schemes.(Local Store Marketing) Preparing reports at the end of the shift/week, including staff control, food control and sales. (Micros and SAP software) Creating and executing plans for department sales, profit and staff development.Setting budgets and/or agreeing them with senior management.Planning and coordinating menus.Coordinating the entire operation of the restaurant during scheduled shifts.Managing staff and providing them with feedback.Responding to customer complaints.Ensuring that all employees adhere to the company's uniform standards.Meeting and greeting customers and organising table reservationsRecruiting, training and motivating staff.Creating the Leaders of the future Organising and supervising the shifts of kitchen, waiting and cleaning staff.Maintaining high standards of quality control, hygiene, and health and safety.Checking stock levels and ordering supplies.Preparing cash drawers and providing petty cash as required.Helping in any area of the restaurant when circumstances dictate.

Gandia ( Spain)

Since the first moment I meet Manuel Alonso ( Chef and Owner of the Restaurant) I knew he will get it.It was a pleasure to help him to win his first Michelin Star. I was in charge of the daily operations of the restaurant, Bookings, Mis en place, Schedules, Suppliers, Cash up, Great the Guest, Take Orders, Wine service and all need to ensure we fulfill customer´s expectations.

Dubai

Dolce vita restaurant with capacity for 345 customer and with more than 1400 pax for service .Responsible of all operative in absence of the general manager . Customer loyalty. Public relation, customer interaction, retention.Manage all customer complaints and monitored the changes proposed . Trainer staff in a high quality and efficiently service. Creating a SOP and manuals, training staff in Italian culture and food. Control stocks and cost ensuring maximizing profitability.Monitored all processes ensuring we maintained high standard of quality .Propose new ideas and techniques or marketing and up sales. Training and monitored all HACCP. Ensuring hight standard of hygienic.

Calle San Bartolomé, 7 Madrid

Updating the F&B department to new gastronomic trends. Responsible to develop and promote the new " A la Carte Menu".Create and monitored SOP.Staff Training. As a manager I was in charge of the daily management of the restaurant. Cost control (staff management, absenteeism,supliers) Promoting the restaurant (websites, food magazines, leisure and tourism in Madrid.)Monitoring all the operation, customer Complain, Staff training focusing on the achievement of the objectives set by the company, developing a sales culture and creating an excellent working environment.Dealing with suppliers. Inventory.Payments, Cash flow, Salaries

Rotonda Del Fuego Terra Mitica Benidorm Spain

Barcelo Asia Gardens 5* grand luxuryBest Resort in Spain 2009, 2010 & 2011Best luxury spa by Conde Nast JohansenBest Restaurant in Alicante by the commerce camera of AlicanteFrom 2010 member of Leading Hotels of the World. Managing the Gourmet Restaurant of the Hotel, Daily operation, bookings, complain management, VIP customer. Training the staff (operation, food and drinks knowledge)

Paterna Y Alrededores, España

In charge of the daily management of the restaurant, cafeteria and breakfast buffet.Attend daily department meetings. Analyze sales forecasts, Hire extra staffResponsible for shifts, check list, cash handling. Responsible for the preparation of conference rooms and other events (weddings, business lunches

Calle Mayor 8, Altea, Alicante.

I started as a waiter but soon after i upgrade to Maitre doing managment duties. customer complaint, loyalty, inventory,dealing with supliers, schedules, cost control, ensuring smooth service and maximizing customer rotation. During this time we reduce the food cost in a 7% (Wrong recipe, purchase price, waste) And most important we create regular customers during all year allowing us to keep open whole year, in this area heavily dependent on the tourist season, we also reached our maximum productivity level exceeding previous year by 20% up to 120 guest per sifth, with capacity of 44 seats.

Palma De Mallorca

Arrocerias de Alicante.(Paella) franchise. Responsible for the daily service of the restaurant, customer service, claims management, customer loyalty, Cash up. A restaurant serving meals focused mainly rice (Paella), where his biggest handicap was at dinner service. But we increrase the sales by 12% through marketing plan focused in local customers and event planing for tourist (exclusive discounts, take away service, special shows, Gastronomical journeys)

Calle Mayor , 12 Altea (Alicante)

Well recognize restaurant with international clientele and more than 200 guest per shift. My duties star with a correct set up in my area, ensuring smooth service, maximinzing customer rotation, up sales, customer satisfaction, dealing with diffcult customer. During this period i learn to work with international teams (more than 7 difference nationalities ) deal with stress situations, I learn to superated customer expectations. ( the power of surprise)

London, Unite Kingdom

I star working as bar support, soon after I upgrade to Bar support supervisor, when my english level increase the company reward me with a mixology training course. Last two month i was doing restaurant service.