Renz Maque

• Supervise 15-25 crew members per shift to ensure
smooth restaurant operations
• Monitor daily sales, labor costs, and food costs to
meet store targets
• Conduct training and performance coaching for
new and existing crew
• Handle customer concerns and escalations to
maintain high CSAT scores
• Ensure compliance with food safety, sanitation, and
company SOPs
• Manage inventory, and waste control to minimize
losses

• Led opening and closing procedures, and shift
handover
• Trained 10+ new crew members on service and
kitchen standards
• Assisted management in monitoring food quality
and speed ofservice
• Maintained 95%+ cleanliness and safety audit
scores
• Supported store in achieving monthly sales and
service goals