QUINCY LOPEZ

• Responsible for the cash handling procedure during the opening and closing shift.
• Kept 11 to15 front-line staff (F&B, Ticketing, Porters and Housekeeping) operating productively during the shift to meet business and customer needs.
• Recruited 2 new housekeeping employees and mentored a team of 5 housekeepers to maximize their performance.
• Checked building ( 6 theatres, concession stand, kitchen, arriving hall, 2 toilets and box office ) to ensure that maintenance and cleaning met standards and regulations.
• Managed the housekeeping schedules and also tracked receipts, employee hours and inventory movements.

Key achievement:

• Re-organized the kitchen to make it more efficient.

• Managed a team of 3 kitchen staff, 1 cleaning staff, 1 bartender and 3 waiters for a local seafood restaurant.
• Planned, delegated and controlled the day to day restaurant operations.
• Implemented a new stock policy, adjusted the menu and also introduced a food prep process to reduce waste.
• Organized corporate social events and dinners.
• Met, greeted and interacted with costumers to receive feedback to make positive changes within the restaurant.
• Scheduled maintenance and repair operations twice a year to keep building in peak condition.

Key achievements:

• Increased the restaurant annual profit with 11% during my first year and 15% in the second year.
• Rebranded and gave more exposure to the restaurant by creating a new logo, placed a billboard in front of the restaurant and created a Facebook page.

• Recorded all storeroom related orders in the purchasing and inventory control system (ADACO).
• Took a daily opening and closing inventory of the alcoholic beverages.
• Placed alcoholic beverages order twice a week at several suppliers through ADACO.
• Supervised 3 storerooms clerk and made sure and enforced the use of FIFO.

Key Achievement:

• As a team we reduced the month end inventory variance from 4% to 2% by implementing better controls during the receiving and issuing process. By ensuring that the staff applied the FIFO process played a key role in the variance and the cost, because it reduced the amount of waste/spoilage within storeroom.

• Greeted, seated, took order and served customers in a section of 5 tables in a high-volume, 3-star beach bar & restaurant.
• Served 5 tables per night with +/- 20 guests at a time. Section turned over an average of 3 times for 60 total guests per night.
• Stocked napkins, tea bags, silverware, and other supplies.
• Followed guidelines for allergy and diet concerns and obeyed food handling safety regulations and procedures.

• Directed 4-6 housekeeping staff in their daily duties, including cleaning rooms, cleaning private houses, removing items from hallways and cleaning the 2 changing rooms at the beach.
• Completed schedules and shift reports.
• Was approached by the GM to be informed that she was impressed by the amount of guests that mentioned my name at check out with nice words regarding their experience with me.
• Ensured all housekeeping staff that I directed felt appreciated for the work they are doing which had as result that most of them wanted to be supervised by me.
• Responded promptly to requests from guests and other departments and communicated repair needs to maintenance staff.

Key Achievement:

• Decreased the spoilage of cleaning products, toilet paper and cleaning equipment by giving each housekeeping cart a number and assigned each day a specific cart to a specific housekeeper. Everything missing in a cart was responsibility of the housekeeper that used the cart.