Owner of Cielo Rojo restaurant in Takoma Park, MD www.facebook.com/cielorojomexInstagram/Twitter: @cielorojomexwww.cielo-rojo.com

-Reported to General Manager of Zesty-Oversaw corporate catering services to clients, support, logics, & inventory-Oversaw a department of 20 full-time employees across four markets comprised of three teams-Scaled and oversaw workforce and services of 300+ contractors-Strategically planned and successfully launched three market operations in the bay area-Scaled operations department from early stage to raising $17 million series A funding-Built/grew operations workforce of 60+ front line caterers to 300+-Scaled operation by 6.5x in <2.5 years, from 22k meals to 5 million meals served-Worked closely with Engineering team to ensure timely projects were in alignment with Ops goals

-Managed Support & Logistics team of 7-Championed real-time mealtime support for Catering Captains, restaurants, and Account Managers-Ensured that all catering orders are delivered accurately, punctually and delightfully-Optimized complex logistics problems such as merging routes and schedule allocation-Scaled support as we swiftly grew and expanded, recommending product and process improvements

-Trained new employees as bartenders and servers-Communicated extensively with clientele on their experience and dealing with customer complaints- Communicated extensively with employees about job expectations, procedures, policies, and changes, and disciplining employees when needed-Monitored cash flow, performance, and restaurant goals-Maintaining accurate bank throughout the restaurant-Marketed through social media (Facebook, Twitter)

-Handled a variety of sensitive issues via email, using different web tools for screening/filtering out objectionable content on the site-Proactively identified and communicated technical issues with the site coordinators-Face to face interacted with users in answering questions to improve overall user experience-Identified inefficient workflows, acted as a resource to support team, and implemented solutions for creating a dynamic, hard-working support team

-Prepped my own station making sauces, soups, specialty foods from scratch using high quality ingredients at seasonal California cuisine restaurant owned by chef Elizabeth Faulkner-Cooked all food in the sauté station and made pizzas for the pizza station

-Private bartender and server for high-end clientele in private settings in the bay area

-Spearheaded marketing launch through social media for Lime Restaurant & BOC Bar including graphic design for flyers to promote events-Bartended and served in fast paced, high volume restaurant and lounge-Responded to client concerns/complaints-In charge of cash flow, opening/closing duties, accuracy of check-out, safe access for all servers

-Performed at-home interviews with Mexican-American families about their physical activity, health and nutrition habits-Performed body measurements and tracked food journals with study participants-Assisted researcher in dietary recall interviews and input data into
 internal computer program-Interviewed participants in Spanish and English-Executed research study ethically by following strict protocol in line with clinical research guidelines

-Created various specialty coffees based upon customer request, served customers in a timely manner, handled cash transactions, maintained accuracy of checkout.

-Managed a staff of 4+ people-In charge of work schedule, cooking a vegetarian well-balanced menu for a summer camp of 30+ people

-Trained staff, managed customer flow, increased sales over the phone/in-person, & designed company t-shirt

-Provided excellent customer service and sales for the largest rafting & outdoor sports company in the United States-Excelled in sales for rafting & lodging across company locations in the southeastern United States