Phylicia Velez
Fredericksted
Summary
Dynamic operations manager with extensive experience at The Fred, excelling in inventory management and cost control. Proven track record of enhancing customer engagement and fostering teamwork. Skilled in payroll administration and conflict resolution, driving exceptional service quality and operational efficiency in fast-paced environments.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
The Fred
03.2024 - 01.2025
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Security Manager
Allied Universal Security
10.2021 - 01.2024
- Managed a team of security personnel, providing regular training for improved performance and professional growth.
- Oversaw team of security officers and managed scheduling and performance evaluations.
- Maintained detailed records of security incidents, enabling proper analysis for future preventative measures.
- Kept team compliant with security protocols and appearance standards.
- Continuously updated knowledge on evolving security trends and best practices, incorporating relevant strategies to maintain a safe facility.
- Conducted thorough background checks on potential hires to maintain a safe working environment for all employees.
- Monitored building access, ensuring only authorized personnel were granted entry into secure areas of the facility.
- Organized successful large-scale events, coordinating with multiple stakeholders to ensure optimal safety conditions for attendees and staff members alike.
- Led regular audits of physical security measures, ensuring compliance with relevant regulations and industry standards.
- Submitted documentation for weekly payroll, managed schedules, and enforced policies.
- Conducted drills to keep security staff on alert and proficient with established plans.
Kitchen Manager
Limetree
11.2019 - 09.2021
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Dietary Supervisor
Emory University Hospital
06.2016 - 10.2019
- Boosted overall patient satisfaction levels due to timely response rates on special diet requests or modifications.
- Participated actively in hiring new employees for the dietary department – from screening resumes to conducting behavioral and technical interviews.
- Conducted regular staff meetings to address concerns, share updates on industry trends, and foster team collaboration within the dietary department.
- Implemented menu rotation schedules that incorporated seasonal ingredients, providing variety while controlling costs.
- Managed budgetary constraints effectively, ensuring minimal impact on the quality of meals served to patients.
- Developed strong relationships with vendors, negotiating favorable pricing while maintaining quality standards for ingredients used in meal preparation.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
- Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
Restaurant Supervisor
IHOP
11.2010 - 05.2016
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
- Managed inventory control, reducing waste and optimizing resources allocation.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Maintained accurate records of sales, labor and other costs.
- Enhanced ambiance of restaurant with thoughtful decor updates, contributing to memorable dining experience.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Education
Nccer Core - Basic Construction
St. Croix Career & Technical Education Center
Frederiksted 05.2025
High School Diploma - General Studies
St. Croix Educational Complex High School
Fredricksted06.2007
Skills
- Operations management
- Inventory management
- Food safety
- Cost control
- Customer engagement
- Scheduling coordination
- Order management
- Budget planning
- Purchasing
- POS system
- Inventory control and record keeping
- Organization and prioritization
- Conflict resolution techniques
- Payroll administration
- Employee supervision
Certification
Bomb Threats
Cultural Diversity
Dealing with Aggressive Behavior
Emergency Management
Emergency Preparation
Exceptional Customer Care
First Aid, Cpr &Aed Trained
Importance of Documentation
Lawful Hiring, Assignment and Promotional Practices
Liability and Loss Prevention
Media Management
Principles of Leadership
Timeline
Restaurant General Manager
The Fred
03.2024 - 01.2025
Security Manager
Allied Universal Security
10.2021 - 01.2024
Kitchen Manager
Limetree
11.2019 - 09.2021
Dietary Supervisor
Emory University Hospital
06.2016 - 10.2019
Restaurant Supervisor
IHOP
11.2010 - 05.2016
Nccer Core - Basic Construction
St. Croix Career & Technical Education Center
High School Diploma - General Studies
St. Croix Educational Complex High School
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