Ruel Rosillo

• Controls costs or analyze P&L and reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation and labor cost.
• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Effectively manage the restaurant in the absence of the Restaurant Manager.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values.
• Implement new company policies and procedures by developing plans and instructing staff.
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Provide coaching and feedback to managers and staff and assess performance on and ongoing basis
• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
• Solicit guest feedback to understand the needs and wants of customers
• Train and coach staff on guest services principles and practices
• Follow the restaurant policies and procedures, including those for cash handing and safety and security
• Monitor and maintain the Micros POS System.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Recognized and formally acknowledge outstanding staff performance to boost company morale and productivity.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
• Met, greeted and encouraged feedback from the customers and used feedback to implement positive changes within the restaurant.
• Conducted timely performance evaluation for all front of house staff.

• Managed 30 person team of the cashiers, cooks, back of house staff, home delivery drivers for a high competitive fast food restaurant.
• Received and delivered quality products to restaurant from supply warehouse in a timely manner.
• Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
• Developed and maintained positive working relationships with others to reach business goals.
• Trained kitchen staff on proper used of equipment, food handling, and portion sizing.
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Inspected and cleaned food preparation areas to ensure safe and sanitary food handling practices.

• Following and reinforcing basic people minimums (e.g. appearance guidelines, punctuality)
• Using the 4-Step method when training Crew on a new task or station
• Explaining to Crew the ‘how to’ and ‘why’ behind KFC’s policies and procedures
• Providing appreciative feedback for good performance and constructive feedback when required
• Ensuring Crew remain focused on tasks.
• Completing the required number of SOCs per shift
• Recommending training needs to the restaurant’s Training Coordinator or Training Manager
• Supporting the Open Door policy by being available for Crew to come to you for help and advice
• Attending Crew Trainer meetings
• Ensuring the training you complete meets the required standard for the Apprenticeship Programme
• Supporting the Apprenticeship Programme by completing scheduled training

• Ensuring that all customers receive excellent service through direct salesmanship, and prompt and courteous service.
• Assisting customers with questions, needs and purchases.
• Attending weekly sales meetings.
• Cultivating successful relationships with retail customers.
• Completing each transaction in a quick and efficient manner.
• Leading all social media sales initiatives.
• Cleaning shelves, counters, and tables.
• Greeting each customer that comes into the store in a warm manner.
• Identifying customer requirements.
• Preparing merchandise for display.
• Assisting customers with purchase decisions.
• Assisting in physical inventory counts.
• Implementing all visual merchandising standards.
• Setting up merchandise on the sales floor.
• Making sure that customers receive receipts on all purchases.
• Helping customers try on or fit merchandise.
• Watching out for loss prevention through leakage and theft.