SAMUEL PUTALLAZ
Aldgate,SA
Summary
Talented Owner with excellent marketing, customer service and facility oversight skills and more than 20 years of experience. Highly effective and comfortable working with people at all levels in organization.
Overview
28
28
years of professional experience
Work History
Owner
Beachside Restaurant And Bar
West Beach SA 5024
11.2023 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Evaluated suppliers to maintain cost controls and improve operations.
- Established foundational processes for business operations.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Conducted target market research to discover customer needs and analyze competitor trends.
- Generated revenues yearly and effectively capitalized on industry growth.
- Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
- Trained and developed team members to build human capital.
- Established, optimized and enforced business policies to maintain consistency across industry operations.
- Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
- Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets'' needs.
- Fostered an environment promoting continuous improvement empowering employees to identify opportunities for enhancing operational efficiency.
- Discovered areas of improvement by generating quarterly operational and sales reports.
- Proactively identified areas of risk within the organization implemented necessary safeguards mitigating any potential negative impact on the business.
- Spearheaded initiatives aimed at improving internal communication channels between team members facilitating greater collaboration across departments.
- Managed large budgets, collaborating with other departments to eliminate redundancies.
- Interacted well with customers to build connections and nurture relationships.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Trained and guided team members to maintain high productivity and performance metrics.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Reduced operational risks while organizing data to forecast performance trends.
- Raised property accuracy and accountability by creating new automated tracking method.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
Owner
Sam I Am Cafe
114 Main Road McLaren Vale
01.2021 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Evaluated suppliers to maintain cost controls and improve operations.
- Established foundational processes for business operations.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Trained and guided team members to maintain high productivity and performance metrics.
Loveon Café/Loveon Café Xpress
09.2018 - Current
- Running both businesses as if I was the owner with flexibility of implementing new systems, menu creation, creating a better balance labor wise, a more efficient working team, better financial results and a more attractive food offer
- From small quick display food items to a more conventional brunch offer I have implemented a system that provides each and every customer with a consistent product, a quality experience and sustainable offer for the growth of both businesses.
Parkside Hotel
09.2017 - 09.2018
- In charge of the food operation for a newly renovated yet growing modern style Pub providing good quality food
- Ordering, rostering, staff training, running the kitchen hands on day in day out, menu designing, building relationship with suppliers and helping the constant growth of the premise
- Organising the smooth operation of a kitchen to up to 5 Chefs on busy periods, delegating, making people accountable for their performances and obviously speaking fluent banter while on duty.
Nanas Kitchen Table Mitcham SA
Mitcham, SA
01.2016 - 09.2017
- In charge of the day to day FOH Operation, greeting and serving customers, beverage creation, milk texturing, coffee extraction, table service, cash handling and opening and closing procedures and performing the art of the pleasure of the table
- In the absence of the Head Chef/Owner helping with the running of the kitchen, cooking to a high standard, plating with attention to details and following the health and occupation safety laws
- Driving sales and growth on a constant base and trying to provide customers with exceptional service.
Pantry on Egmont Hawthorn SA
Hawthorn, SA
10.2014 - 01.2016
- Second in charge of a breakfast and lunch coffee boutique renown for its quality food and service
- Menu creation, recipes, prepping, baking, plating most creations and running the kitchen while the Head Chef was on his RDO
- High standards of food presentation, cooking up to 170 meals on my own on a busy weekend service
- Stock rotation, ordering
- Learning a new way of pairing flavours to early morning palettes and teaching people how to appreciate well executed yet simple food.
George’s on Waymouth ADELAIDE CBD
ADELAIDE
02.2013 - 09.2014
- Accountable to carry the reputation of a high end Restaurant by providing exemplary service, running a section of up to 30 customers, learning selling techniques, exceeding peoples expectations and sharing the owners passion for the food industry
- Daily targets, following procedures, delegating task and helping others to provide customers with a memorable experience
- Enhancing my knowledge of wine and other alcoholic beverage to help grow food sales while matching them with suitable wine drops.
Goodwood Park Hotel
12.2010 - 01.2012
- Following procedures and orders from the Head Chef, applying recipes and cooking methods, helping running different sections from cold larder, entrees to the frying sections and the grill
- Helping running smooth services in peak hours and working smoothly within a team of 6 plus chefs
- Employment on a casual basis with 30-35 hours allocated weekly.
Chef Sponsorship VISA Lungomare Café Glenelg SA
Glenelg, SA
11.2008 - 11.2010
- Working within a seasonal, seaside established Italian family business, helping sustaining growth, busier summer season period
- Looking after the day to day running of a section, following standard recipes, cooking methods and delivery methods to ensure consistency of the product.
Undergraduate of Philosophy Centre Professional de Sion
Sion
10.2006 - 10.2008
- Learning the multiple ways in which philosophy has helped shaped the world into a multicultural way of thinking, interpreting and living
- Learning the life’s of multiple philosophical leaders such a Plato, Nitschke…
- Course completed with credit and Diploma.
Auberge de la Belle Ombre Bramois/Switzerland
Bramois, Switzerland
02.2004 - 10.2006
- Working in collaboration with Head Chef/Owner to develop menu, create recipes and help with the day to day running of the kitchen
- Helping with purchasing, stock and leading the life of a small team of 4 staffs.
Restaurant du Pont du Rhône Sion-Switzerland
Sion, Switzerland
09.2001 - 01.2004
- In charge of the day to day running of a Kitchen with a team of up to 8 staff
- Rostering, Ordering, costing, opening and closing procedures of a commercial environment
- Recipes creation, designing seasonal menus and creating a positive working environment between workers and suppliers involves in the daily life of the business
- Hiring and firing of employees
- Stock control, financial reports and monthly meeting to ensure targets and expectations are met.
Swiss Army( Chef)
08.1999 - 08.2000
- Compulsory Military service, serving as a Chef soldier in a company of 350 soldiers
- Preparing, Cooking and serving meals in accordance with health and safety regulations
- Bulk cooking skills developed throughout the multiple meals provided on a daily basis for soldiers and the higher hierarchy
- Developing skills of purchasing, calculation and stock rotating while on duties.
Chef apprenticeship
Hotel du Pas de Cheville
CONTHEY, Switzerland
07.1996 - 07.1999
- Learning and following procedures throughout the day to day life of a commercial kitchen Following recipes, standard procedures, running of a section, packing and cleaning process
- Receiving and applying orders from the Head Chef and other kitchen leaders
- Developing essential skills such as Knives use, commercial equipment handling, large goods quantities handling, food and safety practises
- Developing interpersonal skills and growing through a brigade of multiple workers
- Leading and running sections from ordering to executing and presenting an end product.
Education
No Degree - Chef Training
Centre Professional of Sion
Sion, Switzerland07.1999
Skills
- Customer Relations
- Small business operations
- Relationship Building
- Verbal and written communication
- Client Service
- Project Management
- Operations Management
- Business Management
- Business Planning
- Strategic Planning
- Project estimating
- Staff Management
- Marketing
- Team Oversight
- Financial Management
- Staff hiring
- Cost Control
- Sales Tracking
- Staff Scheduling
- Hiring and Onboarding
- Budget Control
- Inventory Management
Awardsandacknowledgements
Winner of the Best European Restaurant with George’s on Waymouth two years running.
Personal Information
Date of Birth: 03/24/1981
Languages
French
Native or Bilingual
Italian
Limited Working
German
Limited Working
Timeline
Owner
Beachside Restaurant And Bar
11.2023 - Current
Owner
Sam I Am Cafe
01.2021 - Current
Loveon Café/Loveon Café Xpress
09.2018 - Current
Parkside Hotel
09.2017 - 09.2018
Nanas Kitchen Table Mitcham SA
01.2016 - 09.2017
Pantry on Egmont Hawthorn SA
10.2014 - 01.2016
George’s on Waymouth ADELAIDE CBD
02.2013 - 09.2014
Goodwood Park Hotel
12.2010 - 01.2012
Chef Sponsorship VISA Lungomare Café Glenelg SA
11.2008 - 11.2010
Undergraduate of Philosophy Centre Professional de Sion
10.2006 - 10.2008
Auberge de la Belle Ombre Bramois/Switzerland
02.2004 - 10.2006
Restaurant du Pont du Rhône Sion-Switzerland
09.2001 - 01.2004
Swiss Army( Chef)
08.1999 - 08.2000
Chef apprenticeship
Hotel du Pas de Cheville
07.1996 - 07.1999
No Degree - Chef Training
Centre Professional of Sion