| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Street Address Portland Avenue SouthMinneapolis MN, Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEQualifications: Over the last 32 years, I have demonstrated repeatedly an ability to be a creative, motivated and artistic leader that can train and manage others to produce results in the sometimes volatile and unpredictable restaurant and hospitality industry. My past experiences are in food preparation and presentation where I have worked in professional kitchens since 1991 as a General Manager, Chef, Kitchen Manager, Lead Cook, Saut Cook, Pantry and Line Cook. I also have a Wedding, Banquet and Night Club experience. My personal objective is to establish a restaurant/event business where my experience and creative abilities can be effectively applied in a customer- fun and friendly setting that creates a growing enterprise with long-term potential.Recent Experience:Jester Concepts/Monello Italian Restaurant 115 2nd Ave S, Minneapolis, MNHead Cook October, 2022 to May, 2023Overseen the daily process of running and managing food preparation at the restaurant handle all food-related issues, including checking up on food supplies, planning menus, and creating new recipesEl Sombrero Mexican Restaurant 2900 Rice St #310, Little Canada, MNManager August,2021 to 2022Ensure health and safety regulations, manage inventory, recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports.El Nuevo Miramar Restaurant 501 E Lake St. Minneapolis, MNManager December 2018 to 2020responsible for all the FOH and BOH functions on opening or closing shifts supervision, scheduling, public relationship and training servers, bartenders & cooks.Joel Limo ServicesBooking March 2017 to 2020offering 1st Class Transportation exceptional customer service, ensure that each and every customer leaves feeling as if they were treated exceptionallyLa Costa Mexican Sport Bar (Premier management) 194 Cesar Chavez St, St Paul, MNManager-Consulting April 2017 - Nov 2017opening and closing duties Ensuring Best Customer service. Management of vendors, Inventory, and equipment. Accomplish Restaurant Human Resources Objectives. Doing the marketing right. Planning Menus. Coordinate daily Front of the house and back of the house restaurantLa Borrega Negra (Rincon 38) 3801 Grand Ave S, Minneapolis, MNSupervisor-Consulting Feb 2016 - March 2017trained to solve complex problems, devise invaluable strategies and improve the financial and operational health of clients, solving abilities and logical objectivityCafe Ena (Kike y Shamu) 4601 Grand Ave S, Minneapolis, MnSupervisor Feb 2016 - March 2017the ability to work as a part of the team. creativity and innovation, solving problems and strategic planning the ability to cope with pressure and challengesLa Ceiba Bistro 3500 Bloomington Ave S. Minneapolis, MNHead Waiter/Manager April 2015 to march 2107Shift Manager performing and training all duties of joint teammates. responsible for shit supervision of teammates in successful day to day shift operations. ensure great service and product quality for guests, lead the team by example and are a role model of the standards and behaviors consistent with values and culture.El Nuevo Rodeo Restaurant/bar/night club 2709 E. Lake St., Minneapolis, MNGeneral Manager 2007 to 2015Responsible for all front-of-the house functions on opening or closing shifts to include guest relations, supervision, scheduling, menus and daily specials, financial goals, staff development via goal setting, bar Inventories, building team nights for the club, working and dealing with bands and promoters, public relationship and marketing, plus, supervision and training of 60 employees including security, servers, bartenders, cooks, and both front and back of house managers.The Woodbury Broiler Bar 9900 Valley Creek Road, St. Paul, MNChef-Kitchen Manager 2006- 2008Prepared all menu items in an appealing manner and timely fashion. Created daily specials, developed seasonal menus, booked private parties, set up banquets, scheduling, inventories; plus trained new cooks and servers, including quality and portion controls and enforcement of proper sanitation standards.Margarita Bella Restaurant & Bar 1032 3rd Ave NE, Minneapolis, MNPartner/Manager 1998 to 2006Supervised 12-15 employees. Created and prepared daily specials, plus managed scheduling, kitchen and bar inventories, DJ, Bartender, payroll, accounting with training of Front and Back of House activities. Planned and managed special events including setup and serving by offering special menus and packages for banquets.Reference available upon request |
