Danielle C. Email & Phone Number

San Diego, California, United States

San Diego, California, United States

-Prepared annual budgets with controls to prevent overages.-Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.-Decreased FOH labor costs by 10%.-Improved beverage sales by 12%, while reducing costs by 16%.-Introduced new methods, practices, ordering/inventory systems, labor/sales tracking, and training programs.-Implemented operational strategies and effectively built customer and employee loyalty.-Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency by creating sidework, financial logs, and accountability.-Designed modern employee recognition program which boosted productivity, improved morale, and helped generate online presence of the brand.-Built nearly entire Toast database to provide efficiency of service for staff and for proper inventory tracking and food cost analysis.-Developed and maintained relationships with customers and suppliers through account development.

Encinitas, California, United States

-Strategized plans to increase bar revenue through innovative promotional concepts, specialty craft cocktails, collaborating with staff and recognizing consumer trends-Scheduled work hours for both the Server, then Bar Departments to achieve maximum guest experience, while minimizing labor spending-Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and infusions. Worked with reps/bartenders/staff to constantly evolve craft beer (featuring 12 rotating and 12 fixed taps) and wine lists-Assisted General Manager in reviewing schedules, co-running all new menu and drink roll-outs, handling disciplinary incidents and standing in at all necessary company meetings-Tracked guest satisfaction reviews to recognize trends and create action plans for improving guest services, as well as responding to guests and developing an employee recognition/reward program-Assisted General Manager in new operating system roll-out of Toast. Helped to develop our BOH database, as well as work with Toast technicians and restaurant staff to relay/problem-solve all issues during Live Roll-out

Greater San Diego Area

-Oversaw all operations for C.E.O. of 48-year San Diego iconic restaurant grossing 8.7 million annually.-Oversaw the implementation of two new operating systems (Micros and Toast). -Organized special events in the restaurant, including receptions, promotions and corporate luncheons. -Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity while implementing an incentive program to promote sales and performance. -Oversaw catering events. -Reduced labor costs by 4% percent while maintaining excellent service and profit levels. -Promoted a positive atmosphere and went above and beyond to guarantee each guest received exceptional food and service. -Developed and implemented systems to ensure compliance and success with regard to Health Code and maintaining optimal cleanliness.

Greater San Diego Area

-Supported Chief Operating Officer with daily operational functions.-Developed and implemented a craft cocktail menu and educated barstaff in spirits, beer and wine.-Responsible for cash handling procedures, end of night reconciliation, payments to vendors, payroll.-Responsible for schedules of 40+ FOH staff, as well as management.-Worked with marketing teams to grow our customer base.-Booked and engaged with DJs, Promoters and artists for concerts, special events and weekends.-Routinely Maintained very low food costs and minimal labor to balance P&Ls.

Greater San Diego Area

Through 7-year employment with Chilis, positions progressed from Server, to Bartender, Bar Trainer/Manager, Regional Trainer and Manager on Duty.-As a Trainer, able to effectively develop staff at my store, as well as train/re-train newly-open or re-modeled stores' staff.-Followed all safety requirements for alcohol service.-Managed strict beverage control to minimize waste, while conductingmonthly inventories.-Maximized customer service by training staff, overseeing shifts and resolving issues in a timely manner.-Promoted items on beverage lists and restaurant specials.-Maintained clean and presentable tables with tableware, spotlessglassware, silverware and linens.