Allura Hipper

BARBUZZO | JAMONERA | LITTLE NONNA’S

• Oversee day-to-day operations and management shifts at each of the restaurants throughout the week
• Review and submit Payroll submitted by each restaurant’s manager bi-weekly
• Verify each restaurants’ bank tills and server paperwork, including bar pay ins/pay outs, comps, voids, forms of payment
• Purchase and restock various supplies for each of the restaurants as needed

BARBUZZO EVENTS

• Manage a wide range of private events, from 10 to 150 people
• Coordinate with the Chef and event staff to execute exceptional service
• Responsible for billing and payment at the conclusion of each event

GROCERY

• Survey market’s register paperwork, calculate data in spreadsheet for each week, total each month’s sales, tax and deposits
• Responsible for weekly deposits up to $25,000 to the bank

MANAGER

• Work with staff to execute outstanding service on a nightly basis
• Create a team-oriented environment in a fast paced restaurant
• Communicate with staff and other managers to solve any problems or conflicts
• Complete Payroll on a bi-weekly basis
• Research products and menu items to create service materials for staff, including menu guides and steps of service
• Update menus and content on Barbuzzo’s website and social media accounts
• Schedule and conduct interviews with applicants; create, organize and distribute training materials for new hires; facilitate training procedures
• Complete inventory and order supplies; Receive and organize goods upon delivery
• Reconcile accounts payable every month by organizing and totaling invoices from all vendors
• Record and settle bar tills and server paperwork after each service
• Update contact list of guests & send email blasts using Constant Contact

HOST | FOOD RUNNER | SERVER | BARTENDER

• Hired as host and promoted to food runner, server, and bartender all within 2 years before being promoted into management.
• Served section of up to 24 guests, with up to 4 seating turns per shift
• Offered personable, fine dining experience with extensive knowledge of wine list and seasonal menu
• Mastered multi-tasking by guiding guests through menu, answering questions, running food & beverages, and processing payment

GPA: 3.4, Dean’s List, Lambda Pi Eta- National Honor Society of Communication