Rubi Ortiz Email and Phone Number

Founder & CEO, LechitasAs the Founder and CEO of Lechitas, I have transformed a cherished family tradition into a thriving business specializing in authentic Tres Leches cupcakes. My journey began with a passion for baking and a drive to perfect the traditional Tres Leches cake, which I evolved into unique, flavorful cupcakes that retain the authenticity and richness of the three milks.In this role, I oversee all aspects of the business, from product development and quality control to marketing and customer relations. My responsibilities include:Product Innovation: Continuously experimenting with new flavors and techniques to keep our offerings fresh and exciting while maintaining the integrity of traditional recipes.Operational Management: Ensuring efficient production processes and maintaining high standards of quality across all products.Marketing and Branding: Developing and executing marketing strategies to increase brand awareness and drive sales, including social media campaigns, community engagement, and collaborations with local influencers.Customer Engagement: Building strong relationships with our customers through exceptional service and attention to detail, ensuring every order brings joy and satisfaction.Business Development: Identifying and pursuing opportunities for growth, including potential storefront expansion, catering services, and online sales.My role at Lechitas allows me to blend my creative passion with entrepreneurial skills, creating delightful experiences for our customers and driving the success of our business.

•Perform hand trimming of harvested cannabis flower using standard procedures including post-trimming storage and record-keeping•Maintain a clean environment by removing and disposing of all waste, cleaning, and sanitizing all rooms and tools used daily

•Provided exceptional service, educated guests on specials and menu offerings. •Responded to customer concerns, verified customer ages for alcohol service.

•Assisting patients and nurses in daily patient care, including assistance with personal care, transportation, participating in the plan of care, collecting and charting test specimens, and performing laboratory testing.

•Assisting with the planning and execution of banquet events anywhere from 20 to 150 people. Including bartending, serving, and supervising when needed.

•Ensured compliance with company standards, maintaining cleanliness and operational efficiency•Developed and optimized work schedules, improving coverage and service levels•Processed payroll on a biweekly basis.•Trained and coached staff on customer service, product knowledge, and efficient processes•Streamlined operations, reducing labor hours, and enhancing profitability•Utilized Microsoft Excel for inventory tracking, transfers, and waste management•Led projects to improve cleanliness standards, inventory management, and organization in multiple stores

•Managed store schedules to meet coverage demands and maintain optimal service levels•Led special projects to improve efficiency in processes and operations•Redesigned POS system, reducing ordering time by 62%•Boosted sales by 11% through competitive pricing analysis, inventory management, and product availability•Prioritized sanitation, safety, and health standards, improving overall cleanliness scores by 18%•Conducted annual performance reviews, creating training and development plans•Increased communication with staff, launching employee engagement contests and events, increasing employee satisfaction by 25%•Completed a Green Belt Project on Financial Controls, increasing accountability and security for the Food and Beverage Department•Managed a staff of 30 employees in a high-volume outlet•Worked with accounting to verify A/P and A/R through Starbucks’ management websites and Harrah’s accounting system.

• Upheld company standards and compliance requirements for operations and cleanliness of all areas.• Enhanced operations and boosted efficiency through employee training and coaching, as well as the creation of day-to-day work schedules and assignments.• Optimized procedures to streamline efficiency, reduce labor hours and boost profitability.• Performed store opening duties, including counting cash drawers and checking all equipment for proper functioning.• Responsible for inventory and ordering.• Supervised a staff of 10 employees in a high volume outlet.

•Upheld company standards and compliance requirements for operations and cleanliness. •Enhanced operations and efficiency through employee training and coaching, and optimized procedures. •Cross-trained in every store role to maximize operational knowledge. •Created digital inventory sheets for increased tracking and management.

•Performed administrative duties, including answering calls, taking messages, data entry, scanned and deposited checks.•Strictly adhered to HIPPA to safeguard information.•Wrote emails, memos and business letters for management •Generated shipment invoices, prepared packages and set up courier deliveries for customers.•Entered invoice data into QuickBooks. Kept track of A/P and A/R on Microsoft Excel and reported any discrepancies to Director.

•Assisted in the opening of the restaurant, met with vendors, ordered all initial equipment for kitchen, bar, and office.•Conducted job fairs, interviews, hired staff, & processed new hire paperwork. •Developed menus for bar and restaurant, including pricing to meet food and beverage cost, designed POS layout•Created a floorplan & establishing a host system with NoWait, •Trained staff on customer service, menu knowledge, spirits, beer, and wine. •Daily forecasting, scheduling, and processing payroll for 35 employees. •Responsible for inventory and purchasing of all office and kitchen supplies, food, liquor and beer. •Hosted promotional events for the restaurant, marketing through local newspapers and social media. •Social Media Manager: Twitter, Yelp, Facebook, & Instagram. Reaching more than 2000 followers on Facebook within 3 months. •Ensured customer satisfaction through great customer service, dining experience, and culture. •Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of over-serving or underage drinking.•Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

• Arranged each place setting attractively and verified all items were clean and free from water spots and chips.• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.• Responded quickly to customer concerns and inquiries and provided appropriate answers, escalating major issues to management immediately.• Confirmed over customers' ages for alcohol service and discontinued service to intoxicated guests.• Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.• Stocked bar with beer, wine, liquor and related supplies, including straws, garnishes, ice, glassware and napkins.• Prepared and served over 50 drinks per shift in high-volume fine dining environment.

•Assisted in opening two restaurants, conducted individual and group interviews, and trained staff. •Scheduled and directed staff, trained employees on customer service, POS system, and cash handling. •Kept track of A/P and A/R through QuickBooks and generated payments to vendors.•Managed inventory and assisted with IT system updates. •Opened and closed the restaurant, managed safe counts and deposits.

• Monitored business levels and realigned team positions to provide optimal coverage for customer demands.• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.• Coached staff, addressing issues promptly and issuing documentation when necessary.• Responsible for payroll, daily forecasting, & scheduling of front of house staff.• Optimized inventory by 5s'ing shelves and maintaining par levels. • Conducted daily pre-shift to ensure organizational efficiency.

•Provided exceptional customer service, cultivating long-term relationships, fostering repeat business. •Planned and executed parties/special events, writing contracts, delivering memorable guest experiences. •Ensured staff compliance with food safety procedures and maintained quality control standards. •Managed inventory levels and minimized waste through efficient ordering and stock management. •Scheduled and assigned shifts for a team of over 15 employees, ensuring optimal coverage.

• Assisted in the training and opening of the spa. • Booked reservations using SpaSoft; confirming and canceling reservations, educating guests on spa services and suggesting packages.• Providing guests with exceptional service by giving them a detailed tour of the Spa upon check in.• Personalizing shopping experience for all guests.• Represented Spa in Food and Wine Festivals to promote spa services.• Opening the spa on a daily basis. • Training any new hires as one of the lead concierge.