REYNANTE TACLAY SANCHEZ
Arezzo Food Corp
NATIONAL CAPITAL REGION 411 CAMIA ST MALARIA TALA BRGY 185 CALOOCAN CITY
1
Certification
9
years of professional experience
Professional with strong experience in managing restaurant operations, ensuring high standards and exceptional results. Proven ability to lead teams, adapt to changing needs, and optimize both front and back-of-house efficiency. Expertise in customer service, staff training, and inventory management. Known for fostering collaboration and consistently achieving goals.
Work History
Assistant Restaurant Manager 2
7 Months- Supported daily operations by coordinating staff schedules and ensuring adequate coverage during peak hours.
- Monitored inventory levels, managing stock orders to prevent shortages or overages.
- Assisted in training new employees on food safety protocols and customer service standards.
- Contributed to menu planning by providing feedback on customer preferences and seasonal offerings.
- Implemented standard operating procedures to enhance efficiency in food preparation and service delivery.
- Resolved customer complaints promptly, ensuring satisfaction and fostering repeat business.
- Collaborated with kitchen staff to maintain high-quality food presentation and timely service.
- Supervised all areas of the restaurant to keep it clean and well-maintained.ned.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Managed staff schedules, ensuring adequate coverage during peak times and reducing labor costs.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Analyzed daily sales figures and developed strategies to increase sales.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
Assistant Restaurant Manager 3
1 Year 10 Months- Assisted in managing daily operations, ensuring smooth service and adherence to health standards.
- Trained and mentored staff on customer service protocols and operational procedures.
- Collaborated with kitchen staff to maintain food quality standards and streamline communication during busy shifts.
- Developed training materials for new hires, focusing on company policies and best practices in hospitality.
- Facilitated conflict resolution among team members, promoting a positive work environment and teamwork culture.
- Monitored financial performance metrics, identifying areas for cost reduction and revenue enhancement strategies.
- Supervised all areas of the restaurant to keep it clean and well-maintained.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted regular performance evaluations, providing constructive feedback for professional growth.
- Boosted sales of high-margin items by developing promotional strategies in collaboration with marketing team.
- Implemented staff training on allergen awareness and dietary requirements, improving customer service for guests with special dietary needs.
- Maintained compliance with health and safety regulations, ensuring safe dining environment for customers and staff.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
Assistant Restaurant Manager 3 Kitchen Manager
1 Year- Supervised daily restaurant operations to ensure compliance with health and safety standards.
- Trained and mentored staff on customer service techniques and operational procedures.
- Implemented inventory management practices to reduce waste and improve cost efficiency.
- Assisted in developing staff schedules to optimize labor costs while maintaining service quality.
- Developed and implemented operational workflows to enhance efficiency and productivity within the the team.
- Maintained a clean and organized store environment for enhanced customer experience.
- Conducted inventory and managed purchasing processes and replenishment activities to keep products stocked.
- Maintained store quality standards to optimize customer experience, drive customer traffic and positively impact store profitability.
- Proactively identified potential security risks within the store environment, taking appropriate measures to minimize losses due to theft or damage.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
Assistant Restaurant Manager 3 Marketing in Charge
7 Months- Developed and executed sales strategies to increase market share and customer engagement.
- Trained and mentored team members to enhance performance and achieve targets.
- Analyzed sales data to identify trends, optimize inventory management, and improve forecasting accuracy.
- Established strong relationships with key clients, ensuring high levels of satisfaction and repeat business.
- Conducted competitive analysis to identify opportunities for business growth and market penetration.
- Analyzed sales and marketing data for improved strategies.
- Instructed sales staff on cross-selling and up-selling techniques resulting in increased net sales revenue by 40% in sales.
Junior Assistant Manager /Crew Leader
4 Years 5 Months- Mentored junior staff, enhancing skill sets and ensuring adherence to operational standards.
- Led team to achieve workflow efficiency through process optimization and resource allocation.
- Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
- Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
- Developed team members'' skills through targeted coaching sessions, resulting in improved individual performance.
- Enhanced team productivity by implementing efficient work processes and regularly reviewing performance metrics.
- Evaluated team member performance against established objectives during regular reviews, offering praise for achievements or identifying areas requiring further development.
- Mentored junior staff members, helping them develop their leadership potential and advance in their careers.
- Increased customer satisfaction ratings by closely monitoring service quality standards and addressing any issues promptly.
- Assisted in recruitment to build a a team of top performers.
- Oversaw quality control measures, maintaining high standards for all project outputs.
- Supported management protocols, decisions and plans within company structure, atmosphere and culture.
- Supervised day-to-day operations to meet performance, quality and service expectations.
Education
Bachelor of Science - Bachelors of Secondary Education Social Science
- Professional Development Studies: Practice Teaching, 2021
- [Immaculada Concepcion College], [College of Education], Completed [2017-2021]
High School Diploma
- [NORTH FAIRVIEW BADMINTON CLUB] for [LHSNF BADMINTON ], [1999] to [2000]
No Degree - ELEMENTARY GRADUATE
- Recipient of [MOST BEHAVE], [LAST SEMESTER 1996]
Skills
Food safety compliance
Restaurant operations
Sales and marketing
Operations management
Staff training
Employee scheduling
Customer engagement
Food preparation monitoring
Dependable team member
Staff onboarding
Opening procedures
Dependable
Accomplishments
- Achieved [HIGH PERFORMANCE IN FOOD SAFETY] through effectively helping with [DAILY CHECKING OF PRODUCTION PROCESSES AND SERVICE PROCESSES].
- Documented and resolved [CASH CONTROL] which led to [95% PASSING ON CASH CONTROL CORPORATE AUDIT].
- Supervised team of [52] staff members.
Certification
- [BREAD AND PASTRY PRODUCTION NC II Preparing Cakes] Training - [NOVEMBER 20,2025]
- [HOUSEKEEPING NC II Providing Housekeeping Services] Training - [FEBRUARY 02,2026]
- [SHIPS CATERING Ships Catering NCIII ] Training - [February 5,2026]
- [JFC FOOD SAFETY COURSE] Training - [JULY 5,2023]
- [INTEGRATED PEST MANAGEMENT] Training - [NOVEMBER 15,2024]
- [FSC IS A WAY OF LIFE] Training - [FEBRUARY 26,2026]
Timeline
Assistant Restaurant Manager 2
Arezzo Food Corp
12.2025 - CurrentRead More
Assistant Restaurant Manager 3
Altaraza Food Corp
01.2024 - 11.2025Read More
Assistant Restaurant Manager 3 Kitchen Manager
Seville Foods Corporation
01.2023 - 01.2024Read More
Assistant Restaurant Manager 3 Marketing in Charge
Grand Oasis Foods Corp
05.2022 - 12.2022Read More
Junior Assistant Manager /Crew Leader
Veneto Foods Corp
11.2017 - 04.2022Read More
IMMACULADA CONCEPCION COLLEGE
Bachelor of Science from Bachelors of Secondary Education Social Science
Read More
LAGRO HIGH SCHOOL NORTH FAIRVIEW ANNEX
High School Diploma
Read More
FAIRVIEW ELEMENTARY SCHOOL
No Degree from ELEMENTARY GRADUATE
Read More