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More>Coco Panda
Restaurant Operations Manager with 8+ years of experience leading high-volume casual dining teams, improving labor productivity, guest satisfaction, and food cost performance. Skilled in P&L management, staffing, inventory control, vendor coordination, food safety, and service standards. Known for building accountable teams that deliver consistent revenue growth and operational excellence.
- Managed daily operations for three high-volume restaurant locations generating $8.6M annual revenue, maintaining brand standards across service, kitchen, and bar teams.
- Reduced controllable costs by 9% within twelve months through tighter inventory counts, vendor negotiations, waste tracking, and weekly P&L reviews.
- Improved average guest satisfaction scores from 86% to 94% by implementing service coaching, table-touch standards, and manager follow-up procedures.
- Led hiring, onboarding, and performance management for 115 employees, reducing hourly turnover by 18% through structured training and recognition programs.
- Supervised front-of-house and back-of-house shifts for a $3.2M full-service restaurant, ensuring consistent execution of service, quality, and cleanliness standards.
- Lowered weekly overtime by 14% by rebuilding staff schedules around sales forecasts, peak periods, labor targets, and cross-trained coverage.
- Increased catering and private event sales by 22% year over year through improved booking follow-up, floor coordination, and guest recovery practices.
- Maintained passing health inspections for four consecutive years by enforcing HACCP procedures, temperature logs, sanitation checklists, and employee food safety training.
Food protection manager credential.
Responsible alcohol service credential.
Focused on hospitality operations, service management, and restaurant financial controls.
Coco Panda
Restaurant Operations Manager with 8+ years of experience leading high-volume casual dining teams, improving labor productivity, guest satisfaction, and food cost performance. Skilled in P&L management, staffing, inventory control, vendor coordination, food safety, and service standards. Known for building accountable teams that deliver consistent revenue growth and operational excellence.
- Managed daily operations for three high-volume restaurant locations generating $8.6M annual revenue, maintaining brand standards across service, kitchen, and bar teams.
- Reduced controllable costs by 9% within twelve months through tighter inventory counts, vendor negotiations, waste tracking, and weekly P&L reviews.
- Improved average guest satisfaction scores from 86% to 94% by implementing service coaching, table-touch standards, and manager follow-up procedures.
- Led hiring, onboarding, and performance management for 115 employees, reducing hourly turnover by 18% through structured training and recognition programs.
- Supervised front-of-house and back-of-house shifts for a $3.2M full-service restaurant, ensuring consistent execution of service, quality, and cleanliness standards.
- Lowered weekly overtime by 14% by rebuilding staff schedules around sales forecasts, peak periods, labor targets, and cross-trained coverage.
- Increased catering and private event sales by 22% year over year through improved booking follow-up, floor coordination, and guest recovery practices.
- Maintained passing health inspections for four consecutive years by enforcing HACCP procedures, temperature logs, sanitation checklists, and employee food safety training.
Food protection manager credential.
Responsible alcohol service credential.
Focused on hospitality operations, service management, and restaurant financial controls.
