Marcely De La Cruz Almánzar
3430 Park Ave, Bronx, NY
Summary
Formar parte de una empresa en la que pueda poner en práctica todos mis conocimientos, que me brinde la oportunidad de alcanzar todas mis metas trazadas, y que me ofrezca la posibilidad de crecer en el área laboral, personal e intelectual.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Floor Manager
Gastrovia Bostro Park
02.2024 - 06.2024
- Managed store inventory and stock levels to maintain availability of products.
- Managed team of Number employees to maintain smooth-running operations of shop floor.
- Improved customer satisfaction by addressing and resolving concerns promptly and efficiently.
- Developed and implemented floor plans and layouts to maximize customer satisfaction and sales.
- Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
- Oversaw supply restocking, area cleaning, and product organization.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
- Boosted employee morale by recognizing outstanding performances, resulting in higher productivity levels.
- Managed daily store operations for smooth functioning and achieving sales targets.
- Created an inclusive workplace atmosphere that fostered teamwork among employees of diverse backgrounds.
- Mentored team members to enhance professional development and accountability in workplace.
- Evaluated staff performance regularly to identify areas for improvement or commendation.
- Monitored sales and adjusted staffing levels to meet customer service standards.
- Established objectives to offer team members clear roadmap to help company achieve overall goals.
- Assisted customers in locating desired products quickly and provided knowledgeable advice on selections when needed.
- Evaluated team and employee performance in order to develop and implement effective corrective actions.
- Established and optimized schedules to keep coverage and service in line with forecasted demands.
- Completed efficient daily opening and closing processes to prepare teams and maintain optimal financial controls.
- Established strong vendor relationships to negotiate favorable pricing terms and delivery schedules.
- Streamlined inventory management with accurate tracking and timely replenishment of stock.
- Coordinated with other departments to ensure seamless workflow across all areas of the store operation.
- Maintained an aesthetically pleasing store layout through strategic merchandise placement and visual displays, driving customer interest in products.
- Reduced employee turnover rate by fostering a supportive work culture that encouraged professional growth opportunities.
- Created employee schedules to align coverage with forecasted demands.
- Enhanced team performance through regular training, mentoring, and constructive feedback.
- Conducted regular performance reviews for team members, setting clear expectations and providing career development guidance.
- Promoted sales with aggressive targets and clear goal attainment strategies for individual employees and teams.
- Monitored competitor activity closely so as to develop proactive strategies that positioned the store favorably within its industry.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Defined clear targets and objectives and communicated to other team members.
- Established team priorities, maintained schedules and monitored performance.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Managed senior-level personnel working in marketing and sales capacities.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Identified and communicated customer needs to supply chain capacity and quality teams.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
Floor Manager
Cue Merlot Terrace
10.2023 - 02.2024
- Managed store inventory and stock levels to maintain availability of products.
- Managed team of Number employees to maintain smooth-running operations of shop floor.
- Improved customer satisfaction by addressing and resolving concerns promptly and efficiently.
- Developed and implemented floor plans and layouts to maximize customer satisfaction and sales.
- Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
- Oversaw supply restocking, area cleaning, and product organization.
- Made personal recommendations for customers by sharing product knowledge and demonstrating product.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
- Performed closing procedures Number times weekly by balancing cash drawers and reconciling credit card transactions.
- Boosted employee morale by recognizing outstanding performances, resulting in higher productivity levels.
- Managed daily store operations for smooth functioning and achieving sales targets.
- Mentored team members to enhance professional development and accountability in workplace.
- Evaluated staff performance regularly to identify areas for improvement or commendation.
- Created an inclusive workplace atmosphere that fostered teamwork among employees of diverse backgrounds.
- Established objectives to offer team members clear roadmap to help company achieve overall goals.
- Assisted customers in locating desired products quickly and provided knowledgeable advice on selections when needed.
- Evaluated team and employee performance in order to develop and implement effective corrective actions.
- Established and optimized schedules to keep coverage and service in line with forecasted demands.
- Ensured compliance with safety regulations, maintaining a clean and hazard-free environment for staff and customers.
- Completed efficient daily opening and closing processes to prepare teams and maintain optimal financial controls.
- Developed staff scheduling plans that ensured adequate coverage during peak hours without compromising on service quality.
- Established strong vendor relationships to negotiate favorable pricing terms and delivery schedules.
- Streamlined inventory management with accurate tracking and timely replenishment of stock.
- Analyzed sales data to identify trends and adjust product offerings accordingly, maximizing revenue potential.
- Coordinated with other departments to ensure seamless workflow across all areas of the store operation.
- Reduced employee turnover rate by fostering a supportive work culture that encouraged professional growth opportunities.
- Increased sales revenue by developing and implementing effective promotional strategies.
- Created employee schedules to align coverage with forecasted demands.
- Implemented loss prevention measures to minimize shrinkage, safeguarding the store''s profitability.
- Collaborated with marketing teams to plan in-store events that attracted new clientele and increased foot traffic to the store.
- Enhanced team performance through regular training, mentoring, and constructive feedback.
- Conducted regular performance reviews for team members, setting clear expectations and providing career development guidance.
- Monitored competitor activity closely so as to develop proactive strategies that positioned the store favorably within its industry.
- Implemented challenging personnel and department goals to drive performance.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
Sub-Directora en Servicios Generales
Instituto Oncológico y Especialidades del Nordeste (IOEN)
03.2021 - 10.2022
- Created and updated records and files to maintain document compliance.
- Worked closely with management to provide effective assistance for specific aspects of business operations.
- Trained and mentored new employees on industry practices and business operations.
- Streamlined communication between teachers, parents, and administrators to foster a collaborative learning environment.
- Oversaw the recruitment, hiring, and onboarding process for new educators to maintain a high-quality teaching staff.
- Implemented effective conflict resolution strategies for resolving issues among faculty members or between students.
Assistant Manager
Patrizzia’s Of Manhattan
09.2021 - 12.2021
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Collaborated with the management team to develop strategic plans for business growth and improvement.
- Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.
- Facilitated clear communication between employees and upper management through regular meetings and updates.
Assistant Manager of Operations
Tacombi Mexican Restaurant
01.2021 - 06.2021
- Managed daily operations, delegating tasks appropriately to ensure smooth functioning of the facility.
- Taught employees how to collaborate on daily job tasks and achieve service targets.
- Coordinated with General Manager in different operational issues and promotional activities.
- Mentored new hires, guiding them through their roles while providing ongoing support for professional growth opportunities.
- Implemented safety protocols to maintain a secure work environment for employees.
- Spearheaded process improvements that resulted in reduced lead times, increased output, and improved overall operational efficiency.
- Developed and maintain operational guidelines for staff.
- Communicated with customers to assess satisfaction with products and services received.
- Monitored employee productivity and optimized procedures to reduce costs.
- Stayed up-to-date with industry trends and best practices to improve skills and organizational operations.
- Reported issues to higher management with great detail.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Interacted well with customers to build connections and nurture relationships.
- Trained and guided team members to maintain high productivity and performance metrics.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Chef Ejecutiva
Nestlé
12.2020 - 02.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Education
Licenciada en Administración de Empresa - Business Administration
Universidad Católica Nordestana (UCNE)
SAN FRANCISCO DE MACORÍS Administración Hotelera -
Universidad de la Tercera Edad (UTE)
Certificada en Charcutería - Charcuterie
Gourmet Goodies RD
Santo Domingo Chef En Artes Culinarias - Gastronomía
Escuela de Cocina Gourmet Pucheo
Santiago De Los Caballeros Certificada en Cocina Española - Gastronomy
Escuela de Gastronomía Instituto Superior Mariano Moreno
Santo Domingo Diplomado en catering para eventos - Gastronomy
Escuela de Gastronomía Instituto Superior Mariano Moreno
Santo Domingo Skills
- Inglés Avanzado
- Manejo Básico del Computador
- Excel
- Secretariado Ejecutivo
- Archivo
Accomplishments
- Documented and resolved Issue which led to Results.
- Achieved Result by completing Task with accuracy and efficiency.
- Achieved Result by introducing Software for Type tasks.
- Collaborated with team of Number in the development of Project name.
- Achieved Result through effectively helping with Task.
- Resolved product issue through consumer testing.
- Supervised team of Number staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Phone
829-986-1124, 809-588-3931
Personal Information
- Place of Birth: San Francisco de Macorís
- Date of Birth: 03/24/86
- Nationality: Dominicana
- Marital Status: Soltera
Identification
056-0150697-4
References
Licda. Fe Fajar, 829-641-9533, Félix Taveras, 809-350-3450, Patria Minaya, 829-383-3385, Licda. María Molina, 809-753-4747, Licda. Carolyn Peralta, 829-686-3783, Aura Estrella, 829-701-7946, Nóelidas Suárez, 809-879-1945, Lic. Aridio Cáceres, 809-485-4935
Certification
Certificada en charcutería
Certificada en cocina española
Certificada en catering para eventos
Certificada summa cum laude en la Ucne
Languages
English
Upper intermediate (B2)
Español
Bilingual or Proficient (C2)
Timeline
Floor Manager
Gastrovia Bostro Park
02.2024 - 06.2024
Floor Manager
Cue Merlot Terrace
10.2023 - 02.2024
Assistant Manager
Patrizzia’s Of Manhattan
09.2021 - 12.2021
Sub-Directora en Servicios Generales
Instituto Oncológico y Especialidades del Nordeste (IOEN)
03.2021 - 10.2022
Assistant Manager of Operations
Tacombi Mexican Restaurant
01.2021 - 06.2021
Chef Ejecutiva
Nestlé
12.2020 - 02.2021
Licenciada en Administración de Empresa - Business Administration
Universidad Católica Nordestana (UCNE)
Administración Hotelera -
Universidad de la Tercera Edad (UTE)
Certificada en Charcutería - Charcuterie
Gourmet Goodies RD
Chef En Artes Culinarias - Gastronomía
Escuela de Cocina Gourmet Pucheo
Certificada en Cocina Española - Gastronomy
Escuela de Gastronomía Instituto Superior Mariano Moreno
Diplomado en catering para eventos - Gastronomy
Escuela de Gastronomía Instituto Superior Mariano Moreno
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