Greta Amurao-Ramos

• Part-time work in Japan as a foreign language student.
• Enhanced customer satisfaction by providing efficient and friendly service.
• Collaborated with team members to meet high standards of service during peak hours.
• Prepared food items accurately and quickly, adhering to strict food safety guidelines.
• Developed strong multitasking abilities while managing multiple responsibilities simultaneously during high-pressure situations.

Conduct weekly sales performance analysis and report.

• Ensured seamless dining experiences with timely resolution of any service issues or guest complaints.
• Streamlined restaurant operations by implementing efficient systems for managing staff schedules, inventory control, and budgeting.
• Optimized staff productivity by effectively delegating tasks based on individual strengths and skillsets.
• Maintained strict compliance with local health department regulations, achieving top ratings during inspections consistently.
• Increased overall sales by developing and executing successful promotional events and marketing strategies..
• Boosted team morale with regular training sessions and performance evaluations, fostering a positive work environment.
• Managed inventory efficiently, ensuring adequate stock levels without excess waste or loss due to spoilage.
• Conducted regular audits of financial transactions to maintain accurate records and prevent discrepancies in cash handling practices.
• Facilitated collaboration between front-of-house and back-of-house teams, resulting in smooth daily operations.
• Implemented standard operating procedures to maintain consistency in service, resulting in positive guest feedback and repeat visits.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
• Work with cross-departments such as Warehouse, Merchandising, HR and IT.
• In-charged in handling and monitoring of Sales (Cash, Debit & Credit) and petty cash disbursement and replenishment.

• Assisted Events coordinator in planning to execution of events.
• Events conducted were specialized in Mall-events such as seasonal events product promotions and marketing,
• Attentive to the needs of our clients
• Made sure that we are in order to the Mall's policy, rules and regulations.

• -Key responsible for product inventory and ordering from our International source (Pastry division)
• -In-charged on product demand (Pastry division)
• -Worked directly to the Operations Manager regarding Stock levels, inventory and ordering
• -Staff scheduling
• -Customer service
• -Staff evaluation
• -Extensive product knowledge in International Brand and its cuisine
• -Worked with Executive Chef and his BOH team (Hot Kitchen, Pasty and Bakery)
• -Sales Report
• -Cash management
• Worked directly with the Operations manager in managing inventory control, reducing waste and optimizing resources allocation.
• Controlled food costs and managed inventory.
• Assisted in recruitment processes, selecting well-qualified candidates that contributed positively to the team dynamic.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Maintained accurate records of sales, labor and other costs.
• Organized implementation of new banners, displays, and menus.
• Coordinated event planning, managing logistics for successful private dining experiences.
• Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
• Conducted market research to understand local dining trends, adapting restaurant's strategy accordingly.
• Monitored operational and supply cost to prevent waste.
• Conduct weekly sales performance analysis and report.

• Officer-in-Charged in opening of newly Franchised branch (beginning inventory, assigning of staff, initial interviews, cash/funds handling and ordering)
• Worked directly with the Franchisee and Area Manager in achieving monthly sales target.
• In-charged in handling and monitoring of Sales (Cash, Debit & Credit) and petty cash disbursement and replenishment.
• Improved customer satisfaction by ensuring consistent quality of food and service.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Managed inventory control, reducing waste and optimizing resources allocation.
• Evaluated vendor relationships periodically, seeking competitive pricing options while maintaining high-quality product standards.
• Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
• Conducted market research to understand local dining trends, adapting restaurant's strategy accordingly.
• Controlled food costs and managed inventory.

• Worked directly with the Franchisee and Main institution's management team in achieving monthly sales target and product knowledge trainings.
• Worked with the Franchisee's accounting clerk in performing month-end balance sheet, organization of Accounts Receivables and Accounts Payables.
• Improved customer satisfaction by ensuring consistent quality of food and service.
• Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
• Managed inventory control, reducing waste and optimizing resources allocation.
• Conducted regular facility maintenance checks to ensure all equipment functioned at peak capacity without disruption.
• Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
• Conducted market research to understand local dining trends, adapting restaurant's strategy accordingly.
• Evaluated employee performance, providing feedback and coaching to improve service quality.
• Controlled food costs and managed inventory.