Jackie Palacios

Results driven Hospitality Operations and Food & Beverage Management professional with 14+ years of industry experience spanning upscale dining, high volume restaurant operations, beverage service, inventory management, and team leadership. Experienced in overseeing day to day operations, developing employees, maintaining service standards, managing inventory, supporting labor efficiency, and resolving complex guest and operational challenges. Known for remaining composed in demanding environments, building strong relationships across front and back of house teams, and maintaining a consistent focus on operational excellence and exceptional guest experiences.

Brings hands on leadership experience combined with advanced studies in operations management and professional wine knowledge.

Assistant Manager at IL FORNAIO 01-20-2024 – Present) Support daily restaurant operations within a high volume, upscale dining environment while maintaining exceptional hospitality and service standards.

• Lead front of house teams and provide direction throughout service to ensure efficient and consistent operations.

• Coordinate with culinary, service, and management teams to maintain smooth communication and execution.

• Monitor the guest experience and proactively address service concerns to maintain guest satisfaction and loyalty.

• Support employee training, coaching, scheduling, and adherence to established operating procedures.

• Assist with inventory control, opening and closing procedures, cash accountability, and daily operational responsibilities.

• Maintain high standards for restaurant presentation, cleanliness, food safety, and employee professionalism.

• Lead by example while remaining composed and solutions focused during high volume service periods.

Manager at KEKE'S BREAKFAST CAFÉ (10-2024 – Present) • Manage daily restaurant operations with responsibility for service execution, team performance, and overall guest satisfaction.

• Coordinate staffing and employee assignments according to operational and business needs.

• Coach and develop employees to improve performance, hospitality standards, efficiency, and teamwork.

• Support inventory management, product availability, ordering, and operational controls.

• Address guest concerns professionally and implement immediate solutions to protect the guest experience.

• Promote accountability and consistent execution of company policies, service standards, sanitation requirements, and operating procedures.

• Work closely with kitchen and front of house employees to maintain efficient service during high volume periods.

Manager at SHEPHERD & SIMS (3-2022 – 2024) • Oversaw restaurant operations and supported the execution of high quality food, beverage, and hospitality standards.

• Supervised employees during service and provided leadership in a fast paced dining environment.

• Assisted with staffing, training, employee development, and operational organization.

• Coordinated between front of house and culinary teams to maintain efficient service.

• Responded to guest concerns and service challenges with professionalism and sound judgment.

• Supported inventory management, restaurant organization, and compliance with operating standards.

• Helped create a positive, team-oriented environment focused on service excellence. Assistant

Manager at CAFE ROSALENA (04 –2023- 2024) • Oversaw daily restaurant operations, employee scheduling, inventory, and service execution.

• Trained and onboarded employees in guest relations, service expectations, and operating procedures.

• Supported labor organization and staffing based on daily operational needs.

• Monitored workflow and coordinated employee responsibilities during high volume periods.

• Maintained strong guest relationships and resolved concerns quickly and professionally.

• Assisted with inventory controls and product organization to support efficient operations.

General Manager / Bar Manager at AQUI CUPERTINO (12-2019 – 2023) • Led restaurant and bar operations while managing employees in a high volume hospitality environment.

• Directed service execution and maintained consistent standards for hospitality, beverage quality, and guest satisfaction.

• Supported beverage inventory, product controls, ordering, and bar organization.

• Trained and coached employees on beverage preparation, guest interaction, efficiency, and service standards.

• Applied extensive cocktail, spirits, wine, and beverage knowledge to enhance the guest experience.

• Balanced hands on beverage service with management responsibilities and operational decision making.

• Ensured compliance with responsible alcohol service and restaurant operating standards.

Server / Bartender at ST. STEPHEN'S GREEN (9-2022 – 2026) • Delivered high volume food and beverage service while maintaining accuracy, professionalism, and strong guest relationships. • Managed large parties and demanding service periods efficiently. • Collaborated closely with culinary, bar, and management teams to maintain seamless operations. • Applied extensive beverage and guest service knowledge to create memorable dining experiences.

Server at MO'S (7-2017– 2022) • Provided consistent, high quality hospitality in a high volume restaurant environment. • Developed strong skills in guest relations, service recovery, multitasking, and team collaboration.

Inventory Specialist at GOBBLE (1-2015 – 4-2016) • Supported inventory operations, product organization, accuracy, and stock control. • Maintained accurate inventory records and assisted with efficient movement and availability of products. • Developed foundational experience in inventory management, organization, and operational processes.

Master's Studies in Director of Operations Management – SAN FRANCISCO STATE UNIVERSITY (2025)