Otamar Barreto

• Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
• Secured key partnerships that contributed to the company''s overall growth strategy and market reach.
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Conducted regular performance reviews for staff members, providing constructive feedback aimed at boosting morale and job satisfaction levels overall.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained and supervised staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Customer relations with VIP,s of the Merivale Group.

• Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks.
• Managed daily operations of the restaurants organization, orchestrating forward-thinking strategies to accomplish profit and expansion goals.
• Managed, trained and motivated personnel to continuously improve knowledge and abilities in customer service and operations.
• Supported top-level decision-making and strategy planning, forging productive relationships with top leaders and serving as key advocate for various personnel issues.
• Reported issues to higher management with great detail.
• Appraised inventory levels and ordered new merchandise to keep quantities well-stocked.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.

Responsibilities include payroll management, hiring and managing staff, licensee of the restaurant, in store marketing and part of the company marketing. Profit and loss and stock take.

• Developed and administered $3,800,000.00 yearly budget.
• Analysed and presented financial standings and cost effectiveness to other partners and investors.
• Reduced labor costs by 3% per year by reworking schedules, operations standards and workflow.
• Acted as general manager for day-to-day restaurant functions including scheduling, foodservice and upholding excellent customer service.
• Audited kitchen and front of house to guarantee cost-effectiveness of restaurant.
• Inventoried entire restaurant and made food and supply orders regularly.
• Addressed employee concerns regarding demotion and termination.
• Responsible for in store training
• Changed the management during COVID-19 adapting the roster, adjusting food supply, working with the company owner to find new revenue opportunities.

• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Carefully interviewed, selected, trained and supervised staff.
• Led and directed team members on effective methods, operations and procedures.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.

• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Kept bar presentable and well-stocked to meet all customer needs.
• Managed accurate register and produced daily sales reports backing up inventory usage numbers.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.

• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.
• Conducted weekly sales meetings with team members to establish merchandising, sales and profit objectives.
• Performed cash handling activities, including making change, cashing out register drawers and securing nightly bank deposits.
• Initiated server side-work chart rotation to promote solidarity and standard of cleanliness.
• Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Created and distributed staff schedules and maintained time cards to facilitate efficient payroll process.
• Addressed guest concerns and resolved all issues to guests' satisfaction.