Mikayla Beccone Email & Phone Number

Denver, Colorado, United States

Denver, Colorado, United States

• Ensure all nurse candidate files contain accurate and current required professional andmedical documents for specific assignment(s).
• Maintain all nurse files in an organized manner in accordance with department procedure.
• Acts as the main contact between nurses and HSS regarding internal and external clinicalrequirements.
• Ensure all updated documentation is inserted in virtual file and outdated documents areremoved.
• Utilize information systems as processes and procedures require.
• Respond to questions regarding medical and professional documentation contained infiles.

1711 Fairmount Ave, Philadelphia, PA 19130

• In-charge of hiring, training programs, scheduling, staff morale, write-ups, and firing.
• Lead weekly meetings with owners and district managers to assure store growth. Conducted weekly manager meetings, to address store issues and changes.
• Watched monthly sales to determine schedule, and staffing patterns (both foh and kitchen).
• In-charge of all daily and weekly ordering, inventory, and changing par levels.
• Worked side by side with supervisors to cultivate their management style.
• Worked with the Kitchen Manager on menu items, minimizing waste, and upholding food quality.

Miami/Fort Lauderdale Area

• Lead all facets of the restaurant, including overall operations, financials, catering, andhiring.
• In-charge of restaurant inventory, ordering, and forecasting sales. Met food cost andlabor every quarter, as a result of daily pars checks and pulling data from tends todetermine sales.
• Oversaw of the selection, orientation, and development of associates, emphasizing astrong commitment to guest satisfaction. Lead our Café from having 20% of ourassociates formally trained to 100%.
• Created weekly schedules, dealt with employee disciplining and terminations.

Miami/Fort Lauderdale Area

• Managed and oversaw all facets of the restaurant, including overall operations, financials, reinforcement of safety/sanitation, retention and management of staff with a strong commitment to guest satisfaction.
• Maintained food presentation, restaurant cleanliness, as well as overall appearance of the café. Oversaw dining room, kitchen, and catering functions.
• Actively participated in the selection, orientation, training and development of associates.

Greater Philadelphia Area

• Completed Marriott- Voyager (MIT) Program- June 2018
• Oversaw 5 culinary outlets, (Circ Bar and 13 Restaurant, Banquet kitchen, In-room dining, and Associate Café)
• Lead tastings in “1201 culinary marketing room”, a refurbished kitchen where clientele based menus were created and were carried out in front of guests
• Prepared meals for 2,000+ banquets, with all cooking done the same day as events, lead team on plating belt, collaborated with contacts to ensure exceptional service
• Improved overall hotel check-in scores with lobby cooking, using moving flat top to produce treats for arriving guests

Providence, Rhode Island Area

• Helped open restaurant, tested out new menu items and developed recipes
• Trained associates on menu items and stations, helped advance culinary talent
• Created prep lists, recipe books, oversaw inventory and purchasing

Providence, Rhode Island Area

• Lead line cook, Prepared meals for 300+ person events
• Ran pastry kitchen, developed weekly specials

Myrtle Beach, South Carolina Area

• Interned at the 4-star Coast Waterfront Restaurant
• Worked all stations, expedited for larger events
• Lead garde manger chef, kept inventory of station, created prep lists for all stations

Bachelor Of Science - Bs, Restaurant/Food Services Management, Cum Laude

Activities and Societies: Alpha Sigma Tau Sorority

Associate Of Science - As, Culinary Arts/Chef Training