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Click here or scroll down to respond to this candidateCandidate's Name
General ManagerMesa, Arizona, United StatesPHONE NUMBER AVAILABLEEMAIL AVAILABLESUMMARYMr. Cortez is a versatile culinary professional with extensive experience in management, corporate expansion, menu planning, food preparation, labor control, food cost and quality standards. Trained by world renowned Master and Executive European Chefs, this training includes a comprehensive background over the past 20 years in food preparation, while associating with quality-oriented organizations. Experienced in the opening of new restaurants concepts and maintaining levels of consistency through hiring and development of personal. Mr. Cortez was a Featured Chef on the Great Chefs of Fort Worth, in 1993 on local cable television. WORK EXPERIENCEJuly 2014-October 2023Multi-Unit General ManagerSSP America, Inc.Phoenix, Arizona, United StatesMulti-Unit General ManagerSSP America at Sky Harbor International Airport - Phoenix, AZ July 2014 to Present Started at Matts Big Breakfast with average sales of $1010K/wk. From Matts Big Breakfast SSP moved me Four Peaks with average sales of $2040K/wk. Currently I manage three restaurants for SSP. Phoenix Beer Company average sales of $1060K/wk, Scrambles average sales of $79K/wk, and Ajo Al's Cafe average sales of $65k/wk. During my tenor with SSP I managed and was held accountable for all facets of the day to day operations of the restaurants with the exception of hiring which was handled by corporate human resources March 2013-July 2014General ManagerHazelwoods 1st Place Sports GrillPhoenix, Arizona, United States*Manage staff, preparing work schedules and assigning specific duties.*Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.*In charge of maintaining all major budgets, food, liquor, and labor cost.*Full P&L accountability, and inventory controls.February 2000-November 2012Regional SupervisorPonchos Mexican BuffetPhoenix, Arizona, United States*Responsible for planning, acquisition, and opening of multiple sites in various locations within Texas and Arizona.*Promoted to Regional Supervisor and given the task of bring multiple locations up to company standards to ensure quality and consistence of Ponchos menu.*Proven track record of steadily increasing profits each month over previous years.*Given the responsibility of revamping and heading up the regions training.*Promoted to General Manager responsible for total facilities management including interviewing, hiring, purchasing and scheduling vendor services.*Full P&L accountability, and inventory controls.*Hired as Assist Manager in Arlington Texas and placed in Ponchos management fast-track program. November 1998-November 1999Food and Beverage DirectorPecan PlantationGranbury, Texas, United States*In charge of maintaining all major budgets, food, liquor, and labor cost.*Responsible for all catered functions on and off property.*Reduced cost 11% through vendor negations.*Designed and implemented marketing campaigns to increase profits.*Scheduled quarterly employee training programs.February 1997-November 1998Executive ChefTandy CorporationFort Worth, Texas, United States*Researched and prepared proposal for Tandy Corporation Food Concept.*Responsible for developing and opening new restaurants, preparing and maintaining budgets, creating menus, and controlling food and labor costs.*Instrumental in developing guidelines for hiring and training of kitchen and*Established cost of goods and services, audit and reconciled inventory. July 1995-February 1997Executive ChefWoodhaven Country ClubFort Worth, Texas, United States*Completely responsible for daily forecasting, annual budgets, and controlling labor.*Managed and organized a full-service kitchen including but not limited to (ordering, purchasing and preparing perishable items).*Creation and Organization of Daily Production Sheets.*Improved quality and consistency of menu items which increased revenue in volume of clientele. February 1992-October 1994Executive ChefRadisson Plaza HotelFort Worth, Texas, United StatesThe Radisson is a 540-room hotel with four outlets and lounges, over 21,000square feet of meeting space. Annual food sales of three million and maintain food costs of 27.9%. While with Radisson received multiple promotions Executive Sous Chef, Sous Chef, Restaurant Chef*Trained, motivated and responsible for 35 kitchen employees, including an on premise bake shop.*Assisted in developing the first southwestern restaurant for Rank Hotels, which has been rated 3 1/2 stars by Dallas Morning News.*Developed and promoted first cook to Sous Chef in another Rank property trained and promoted first cook to banquet Sous Chef.*Assigned to Task force for Rank Hotels: organized and open restaurants in Toronto, Canada, and in Lawrence and Manhattan, Kansas.*Assisted in the merger of a new property for Quorum (Rank) Hotel Management Company Sheraton Grand, Houston, TX Oct.1994 to Jan.1995October 1987-February 1992Tournant Chef, Chef Saucier, and Sous Chef TraineeHyatt Regency DFW, DFW Airport, TXUnited StatesThe Hyatt Regency is a 1,400-room hotel with four restaurants and three lounges, with over 130,000 square feet, including two ballrooms and 80separate meeting rooms.*Annual food sales of $14 million and maintained food cost of 26%.*Assistant to Executive Chef.*Assist with Menu Design, Development, and Presentation.*Implementation and Management of Daily Production. SKILLSHuman Resources Budgets Forecasting Operations Staffing Inventory Buying/Procurement Purchasing Ordering Scheduling Labor Cost Facilities Management Banquet Chef (All) CHEF Chefs Executive Chef Saucier Sous Chef Culinary Arts Culinary Food and Beverage Operations Food and Beverage Food Cost Kitchen Menu Items Menu Planning Interviewing Facets Audit Cable Television Training Programs MarketingHONORS & AWARDSManager of the Year, 1993 with Radisson Plaza Hotel Fort Worth Transferred to Phoenix Arizona in 2006 to oversee Ponchos Mexican Buffet expansion in Arizona Manager of the 3rd Quarter, 1993 with the Radisson Plaza Hotel Fort Worth Roderick Management TrainingHospitality TrainerRank Hotels North America Culture Training1991- Numerous Dallas news articles feature Chef Cortez Ice Carving demonstration and other culinary extravaganzas to 150 Russian DiplomatsProfessional Level1985 and 1986 - food show - Entre's and Hot Food - Placed LANGUAGESRussian - Intermediate English - IntermediateWORK AUTHORIZATIONI am authorized to work in the following countries: United States |
