Juan Carlos Pocasangre

• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service
• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
• Managed staff schedules and maintained adequate coverage for all shifts.

Dedicated & proficient restaurant manager with 5+ years’ experience in the restaurant management experience,overseeing Supportive, positive, and detail-oriented team player with excellent verbal and written communication skills,

experience and excellent customer service skills. Professional, composed, and reliable shift leader with strong interpersonal skills, flexibility in the face of busy operations and shifting priorities, and passion for process improvement. Collaborative customer relations expert with successful track record of overseeing dining area maintenance and leading promotional events & all Restaurant Daily operations .

Skills and Qualifications:

• Strong Customer Service Skills: Excellent communication, interpersonal, and problem-solving skills.
• Leadership and Management Abilities: Proven ability to lead, motivate, and manage a team.
• Knowledge of Fine Dining Service: Understanding of fine dining etiquette, service standards, and food & beverage operations.
• Organizational Skills: Ability to manage reservations, staff schedules, and other administrative tasks effectively.
• Flexibility and Adaptability: Ability to work in a fast-paced environment and adapt to changing situations.
• Experience in Luxury Hospitality: Previous experience in a luxury or high-end hospitality setting is often preferred.

• Served as leader of FOH team by assigning duties, work stations and responsibilities.
• Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
• Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
• Spoke clearly and persuasively in positive or negative situations and responded well to questions.
• Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
• Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Yacht Club Maitre D' oversees the dining experience, ensuring impeccable service and attention to detail for members and guests.

Manage:

reservations, greet guests, and supervise waiting staff, while also maintaining a visually appealing dining area. Additionally, they handle special requests, coordinate with the kitchen, and contribute to the overall atmosphere and enjoyment of dining facilities.

Manage system as Otalio, Silverware, Excel, Word,Crunch time.

• Greeted new customers, discussed specials, and took drink orders.
• Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
• Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
• Trained staff members on use of POS system & tablets order takeing.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
• Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Optimized table management by strategically seating guests based on reservation status and party size.
• Managed scheduling for waitstaff while considering individual availability requests ensuring appropriate coverage during busy times.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.