Description

Qualifications Summary

Optimistic, trustworthy, and adaptable General Business candidate with experience managing personal in the fields of agriculture and hotel – restaurant.

Work Experience

Inverplanas                                                        Santa Ana, Santa Ana

Owner                                                                               Nov 2010 – Present

Verify that transportation and handling procedures meet regulatory requirements.

Collect samples from animals, plants, or products and route them to laboratories for microbiological assessment, ingredient verification, or other testing.

Inspect the cleanliness and practices of establishment employees.

Examine, weigh, and measure commodities, such as poultry, eggs, meat, or seafood to certify qualities, grades, and weights.

Compare product recipes with government-approved formulas or recipes to determine acceptability.

Inform farmers or farm managers of crop progress.

Identify plants, pests, and weeds to determine the selection and application of pesticides and fertilizers.

Direct and monitor the work of casual and seasonal help during planting and harvesting.
San Antonio Hotel Boutique                                 Chalchuapa, Santa Ana

Owner                                                                             Nov 2015 – Apr 2017

Performed various financial activities such as cash handling, deposit preparation, and payroll.

Resolved customer complaints regarding food service.

Controled inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

Purchased or requisition supplies and equipment needed to ensure quality and timely delivery of services.

Observed and evaluated workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Consulted with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Planned and priced menu items.

Made and confirmed reservations.

Issued room keys and escorted instructions to bellhops.