Joseph Benitez Email and Phone Number

• Efficiently operated high volume restaurant and property with a staff of forty plus restaurant professionals, grossing over four million dollars annually.• Managing employees, stock, inventory, and labor while managing customer concerns and requests.• Managing total restaurant budget averaging one million dollars. • Filed new hire paperwork for over fifty employees in compliance with company and government documentation requirements.• Conducting many new menu rollouts and retraining employees on effective marketing strategies.• Optimizing profits by controlling food, beverage, and labor costs daily.• Training five shift leaders on cost-effective techniques of customer service, resulting in a 2% increase in sales.• Promptly resolving customer concerns, reducing shrinkage and loss by 4%.• Increasing the profit margin of selected menu items by 10% by switching to local supplier with lower ingredient costs.• Hiring, training, and coaching twenty plus staff members on customer services skills, food and beverage knowledge, and COVID-19 safety standards in preparation for the April 2020 restaurant grand opening.

• Conducted interviews, oversaw the hiring process, and ran staff training for fifteen plus employees.• Assisted with inventory and supplies deliveries five times per week.• Coached new servers on up-selling strategies and improving customer service quality which lead to increased revenue in 2007 and 2008.• Assessed equipment and kitchenware needs, ordering replacements ad repairs, resulting in zero instances of equipment malfunction during operating hours.

• Worked in the senior market selling Med-Care supplements and life insurance.• Performed client research, developed effective sales presentations, and followed up on a regular basis with existing client base.

• Encouraged a positive, collaborative environment for front house workers, resulting in lower employee turnover.• Scheduled and directed staff in daily work assignments to maximize productivity.• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.• Initiated negotiations regarding vendor contracts and kept updated records of contracts.• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.

• Managed inventory control and supplier liaison.• Performed audits on all areas of the restaurant to ensure the state of readiness before midday and evening shifts.• Overseen food safety practices and equipment sanitation.• Maintained the par stock and inventory levels.• Collaborated with the chef in finalizing menu items.• Responsible for the recruitment, selection, and training of personnel.• Scheduled and conducted morning daily prep meetings with kitchen crew and servers.

• Provided special operations support with search and rescue operations dedicated to the Navy Seals.• Performed missions to the highest Naval standards safely and maintained the electrical system of the HH60-H.• Worked for Helicopter Combat Special Squadron four outfitted for combat.• Additional responsibilities also included launching, recovering and final inspections of the helicopters.