Osvaldo Bravo

I am a bilingual (English–Spanish) administrative and customer service professional with a strong background in hospitality and operations. I have experience supporting office workflows, coordinating day-to-day activities, and managing client and guest interactions in fast-paced, service-oriented environments.

My experience includes supervising and coaching staff, documenting procedures, and resolving issues in a calm and professional manner to protect the customer experience and support business objectives. I work comfortably with customers, vendors, and internal stakeholders, and I am known for clear communication, reliability, and strong attention to detail.

My education in Culinary Arts & Hospitality from Le Cordon Bleu provided a solid foundation in cost control, purchasing, hospitality supervision, and professional communication. I apply these skills in administrative, office support, and customer-facing roles, ensuring accuracy, consistency, and high service standards. I also work as an online English tutor for Spanish-speaking adults, helping them build confidence using English in real-life situations.

• Supported the Transportation Operations Manager in overseeing day-to-day delivery operations, helping ensure on-time, high-quality service for customers.
• Monitored service incidents and delivery exceptions, documenting root causes and coordinating with internal teams to implement corrective and preventive actions.
• Conducted quality checks on processes and customer interactions, identifying trends and recommending improvements to protect service standards and client satisfaction.
• Prepared clear summaries and basic performance reports to provide leadership with visibility into recurring issues, risks, and opportunities for process optimization.
• Helped maintain and update standard operating procedures (SOPs) and work instructions so staff could follow consistent, compliant, and efficient workflows.
• Provided day-to-day support to drivers and operations staff, answering questions, clarifying procedures, and escalating issues when needed.
• Contributed to a culture of safety, accountability, and continuous improvement by reinforcing policies, sharing feedback, and modeling professional communication.

Le Cordon Bleu College of Culinary Arts provided a structured, professional training environment focused on culinary arts and hospitality operations. The program emphasized cost control, purchasing and inventory, food safety, and guest service, helping me understand how day-to-day decisions affect profitability and customer satisfaction. I developed skills in planning, coordinating and executing work in fast-paced kitchen and restaurant settings, while following strict quality, safety and hygiene standards. Coursework in hospitality supervision and management strengthened my ability to support teams, delegate routine tasks and maintain service standards. English composition and communication courses improved my ability to write clear emails, reports and procedures. Overall, the program helped me build a strong foundation for administrative, customer service and operations support roles in hospitality and service-driven environments.