Maria E. Arce Email and Phone Number

Causa is a Peruvian Fine Dining destination from Chef Carlos Delgado, and Glendon Hartley and Chad Spangler from Service bar. Causa will feature fresh ceviche, whole fish preparations, wood grilled anticucho, and an exploration of Peruvian coastal and Andes cuisine.Find refreshment in an extensive cocktail list, sample from one of America's largest pisco libraries, or enjoy a respectable menu of fun natural & South American wines.

Manages front house/back house restaurant operations for upscale, high volume restaurant.Assists with selection and training of staff.Supervises up to 120 employees in front and back of the house.Ensures costumer service satisfaction through customer problem identification and resolution.Constantly trains, motivates, supervises and inspires staff members.Responsible for front of house scheduling via Hotschedules.Responsible of beverage program Manages beverage cost, running an average cost of 15.4%Responsible of weekly inventory via Compeate.Assists preparing employee new hire files for the Human Resources Team.Assists maintaining all employee personnel files updated.Oversees the maintenance of all office machines (fax, photocopier, printers, and other office equipment)

Manages front house/back house restaurant operations for upscale, high volume restaurant.Assists with selection and training of staff.Supervises up to 80 employees in front and back of the house.Ensures costumer service satisfaction through customer problem identification and resolution.Constantly trains, motivates, supervises and inspires staff members.Responsible for front of house scheduling via Hotschedules.Responsible of beverage program Manages beverage cost, running an average cost of 15.6%Assists preparing employee new hire files for the Human Resources Team.Assists maintaining all employee personnel files updated.Oversees the maintenance of all office machines (fax, photocopier, printers, and other office equipment

Managed front house/back house restaurant operations for upscale, high volume restaurant.Assist with selection and training of staff.Supervised up to 80 employees in front and back of the house.Ensured costumer service satisfaction through customer problem identification and resolution.Constantly trained, motivated, supervised and inspire staff members.Took charge of front of house scheduling via Menu-link

• Managed front house/back house restaurant operations for upscale, high volume restaurant.• Assist with selection and training of staff.• Supervised up to 80 employees in front and back of the house.• Ensured costumer service satisfaction through customer problem identification and resolution.• Constantly trained, motivated, supervised and inspire staff members.• Took charge of front of house scheduling via Menu-link

Managed front house/back house restaurant operations for upscale, high volume restaurant.Assist in a 5% reduction of labor costs through better selection and training of staff.Developed advertising strategies to increase restaurant sales costs.Developed the structure of preset menus for buyouts/private/semi-private parties. Demonstrated skills accommodating semi-private/private social and corporate events for up to 200 guests.Booked and organized three full restaurant buyouts that increased sales for up to $37,000 in a period of 45 days.Supervised up to 40 employees in front and back of the house.Ensured costumer service satisfaction through customer problem identification and resolution.Improved and developed all formalized operation systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/host/busser/food runners job descriptions and incentive programs. Hired, trained, motivated, supervised and terminated staff members.In charge of FOH scheduling via Hotschedules.Took charge of invoices posting and organization via QuickbooksTook charge of inventories, paper good ordering and other office documentation.Took charge of keeping employee files organized and updated.

Took care of customers at fine dining/fast-paced establishment during breakfast, lunch and dinner shifts. Verified patrons' identification to ensure they met minimum age requirements to consume alcoholic beverages. Attended to customers’ needs and ensured they had a unique and pleasant restaurant experience.Took immediate action to address customers’ complaints by finding appropriate solutions Explained to customers how different menu items are made, describing cooking methods and ingredients. Informed customers about the daily specials. Recognized for superior performance and dedicated service commitment through two-time awards as "Employee of the Month".Trained new co-workers in protocol, operations, policies, rules and etiquette.Performed duties as shift leader supervisor when necessary.