Ana Jaramillo Email & Phone Number

Houston, Texas, United States

Houston, Texas, United States

-Reservations management through ResyOs-Organize private room rentals and experiences-Tracked guest satisfaction surveys to recognize trends and create action plans to improve guests' experiences-Strong planning and organizational skills with the ability to react quickly to changing priorities-Handled customers who may need assistance or problem-solving -Daily reports and weekly reservation inventory -Training, supervising, and appraising staff in different outlets when needed-Communicate with the management team on daily basis with information regarding guests and upcoming reservations-Communicate with the culinary team important information to ensure smooth service

Houston, Texas, United States

Miami/Fort Lauderdale Area

• Performed duties in Breakfast, Raw Vegan Juice Bar, Pantry and Garde Manger section ofthe fine dining italian outlet.• Prepared food items consistently and in compliance with recipes, portioning, cooking andwaste control guidelines.• Maintained smooth and timely operations in preparation and delivery of meals and kitchensanitation.• In-charge of food safety, food logs, and maintain hygiene, mise en place and cleanlinesssection.• Supervising and training Asst. cooks, and cooks.

Mexico City Area, Mexico

• Interviewed, trained, scheduled, and directed culinary staff.• Planned menus & created specials.• Maintained and assured food quality.• Managed ordering and inventory, food and labor costing, budgeting and forecasting. • Administered employee performance reviews and raises reflecting their evaluation.

San Francisco Bay Area

• Organization of invoices with the use of QuickBooks.• Planned and arranged dinners, luncheons, and receptions for up to 200 people.• Provided highest level of customer service with a positive and professional attitude.• Planned and worked to budgets, maximized profits, administered payrolls.

San Francisco Bay Area

• Followed standardized recipes to assure highest quality of food served.• Organized and labeled all cooler, dry and freezer storage areas• Worked with sourdoughs, brioche and lavage production.• Assisted Pastry Chef with dessert production from start to finish.

San Francisco Bay Area

• Followed menu and recipes to prepare and cook dinner in a timely manner to stay onschedule.• Ensure freshness of food and ingredients by checking quality, keeping track of old and newitems and rotating stock.• Assisted the Sous Chef with all areas of food production for 60 seat dining facility.• Maintained a clean and sanitary kitchen ensuring it met state guidelines for food safety andinspections.

Bachelor'S Degree, Restaurant, Culinary, And Catering Management/Manager

Diploma, Holistic Health