Regina Carvalho

Restaurant Manager

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Work Experience
  • Restaurant Manager

    Mayflower Gardens Senior Independent Living
    Apr. 2015 to May. 2016 (1 year and 1 month)

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    Role & Tasks:

    Supervised billing of resident food charges.
    Carefully interviewed, selected, trained and supervised staff.
    Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
    Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
    Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits. Correctly calculated inventory and ordered appropriate supplies.
    Strategically developed effective marketing plans to increase sales and profits while managing costs.
    Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
    Led and directed team members on effective methods, operations and procedures.
    Prepared for and executed new menu implementations.
    Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
    Maintained a safe working and guest environment to reduce the risk of injury and accidents.
    Developed, implemented and managed business plans to promote profitable food and beverage sales.
    Skillfully interacted with external vendors to obtain the best quality in pricing and products.
    Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
    Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
    Created fun team building activities to engage staff in up-selling to meet revenue targets.
    Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

  • General Manager

    Denny's Restaurant
    Jun. 2014 to Feb. 2015 (8 months)

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    Role & Tasks:

    Training and motivating new staff regarding their work and responsibilities. Controlled the overall cash flow on a daily basis to meet the weekly expenditures. Maintained accounting books,employee payroll and sales summaries.
    Hired and trained staff for various departments according to skills required. Maintained a friendly environment for staff and customers.
    Scheduled working hours of staff and rotation of shifts.
    Assisted the customers in answering their queries regarding food quality and service. Maintained the cleanliness and sanitation standards of the restaurants.

  • General Manager

    Malt Shop
    Apr. 2011 to Jan. 2014 (2 years and 9 months)

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    Role & Tasks:

    Accountable for budgeting, cost control, payroll, scheduling, general accounting and profit and loss. Close cash register, count safe money, make deposits.
    Planned menus, estimated food and beverage cost, and purchased inventory.
    Responsible for hiring and training all staff including management.* Performance evaluation for all employees every three months.
    Resolve food quality and service complains, ensuring customer satisfaction.

  • Retail Store Manager

    Starbucks
    Feb. 2010 to Jan. 2011 (11 months)

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    Role & Tasks:

    Responsible for recruiting, training and developing restaurant staff. Dealing with and resolving customer complaints.
    Schedule and receive food and beverage deliveries.
    Schedule staff hours and assign duties.
    Establish standards for personnel performance and customer service. Monitor compliance with health and fire regulations.
    Order and purchase equipment and supplies.
    Arrange for equipment maintenance and repairs.
    Keeping control of food and labor cost. Count money and make bank deposits.

Education
Skills

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Expediting

Receiving/Organizing

Scheduling

Food Budgeting

Food Cost Optimization

Food Safety Knowledge

Staff education / motivation

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Menu development

Languages
Portuguese Fluent
Spanish Intermediate
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