Alejandra Araujo

• Lead team rebuilding and structured training initiatives across The Living Room and In Room Dining while maintaining full operational oversight
• Designed and implemented Forbes aligned training materials from the ground up, including SOPs, service standards, menu descriptions, and onboarding guides
• Reestablished team culture through clear expectations, consistent coaching, and strengthened communication practices
• Developed training pathways that increased team confidence and accountability across outlets
• Observe daily operations closely and adjust workflows to improve efficiency and consistency
• Maintain operational oversight including scheduling, inventory control, ordering, mini bar management, and guest recovery
• Remain actively present on the floor during service, stepping into operational needs as required while maintaining service standards and supporting team performance

Progressed through culinary administration, restaurant supervision, and assistant management roles while supporting multi-outlet F&B operations.

• Supported executive culinary leadership with costing, ordering, invoice processing, menu documentation, and food inventory oversight across restaurant, pastry, and banquet outlets
• Rebuilt morning service structure at Frannie & The Fox through hiring, training, and strengthening operational accountability
• Led the launch of a new lunch service, developing training packets, SOPs, menu descriptions, and executing mock services and soft opening logistics
• Oversaw supply, china, and glassware inventory while supporting payroll coordination and daily operational administration
• Managed large party execution and private dining events, ensuring service alignment and operational readiness
• Took over full operational leadership of Clerks Coffee Company during a period of instability, rebuilding SOPs, inventory systems, and daily checklists from the ground up
• Stabilized team culture and increased sales within three months through structured leadership and clearer operational systems
• Led POS system transition from Silverware to Toast, updating workflows, pricing, and menu configurations
• Partnered with culinary leadership to redesign and elevate the hotel amenity program, including product development, costing, presentation standards, website integration, sales tracking, and team training
• Directed F&B uniform program rollout, implementing inventory tracking, policy standards, distribution systems, and accountability processes

• Enhanced kitchen efficiency by streamlining prep work and station set ups.
• Led station operations, inventory control, ordering, and team training within a Forbes-level luxury dining environment.

Oversaw banquet production and execution for high-volume events, coordinating prep teams and service timing.

Managed multiple stations while overseeing daily production in a high-volume restaurant setting.