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PHONE NUMBER AVAILABLE EMAIL AVAILABLEPROFESSIONAL SUMMARY:Accomplished and energetic Manager with a solid history of achievements in the Hospitality Business industry. Motivated leader with strong organizational and prioritazition abilities. Areas of expertise include, Costumer service, Food And Beverage, cost control,labor cost control, Management skills, Emporwerment and achieviment. Handles task with accuracy and efficiency.PROFESSIONAL WORK EXPERIENCELANDRY'S SEAFOOD RESTAURANTSous Chef (2024/ Present)Assisting and providing all my support to the Executive chef, ensuring the day to date restaurant operation, providing great food preparation from start to finish, making sure all our dishes follow the proper Landry's recipe to bring to our customer a unique dining experience. also ensuring profibility and revenue by maintaining and coordinating great teamwork among front of the house and back of the house. Ensuring the cleanliness of our kitchen, preping the right par levels of food needed to avoid waste issues. Ensuring accountability labor performance and follow up company policies and procedures.HILTON WORLDWIDESous Chef/ Executive Steward (2018/PHONE NUMBER AVAILABLEEnsuring profibility and revenue, such as food cost and labor cost, ensuring policies and procedures, cross training, establish standards for associates performance and costumer service. Ensuring the cleanliness and follow the Haccap food program for the well being of our staff and costumers.ROSEN SHINGLE CREEKRestaurant Manager/ Sous Chef/ Asisstant Executive Steward (2007-2018) 407 996 9939Develop associates by providing ongoing feedback,establising performance expectations and by conducting performance reviews. Continually strives to develop staff and other assistant managers in all areas of the restaurant.Manage the development and performance of the restaurant team and work with Human Resources and the food and beverage leadership team in the hiring and training of future leads.Assist the food and beverage leadership with establising short and long term strategic plans for the outlets.LANDRYS RESTAURANTS (JOE'S CRAB SHACK) (2003-2007) 321 939 6880Culinary Kitchen Manager/ Restaurant Lounge ManagerEnsuring profibility and revenue of our operation. Supervise front and back of the house production staff. complete understanding of P/L statements and basic business financial reports. Ability to train, lead and motivate our team food service professionals. Communicate with external and internal clients. Understanding the restaurant organization and the inventory sytems.DARDEN'S RESTAURANTS (OLIVE GARDEN) (2001-2003) 407 264 0420Kitchen Manager/ Restaurant ManagerSupervise the activities of dining room and staff engaged in providing professional and corteous service to our guest.Liase with guest in the restaurant ensuring at all times that guest receive the discreet and elegant service assoated with our brand. Undertake any other duties as may reasonably be required in line with the level of responsibility of the post and in order to meet the changing needs of our daily operation.EMBASSY SUITES RESORT'S (1994-2001) 407 239 1144Restaurant Lounge Manager/ Assistant Banquet ManagerDevelop and maintain positive relationship with guest and staff. Oversees the service in our restaurant and outlets bars.Maintain proper operation of restaurant and bars P.O.S systems sales units. Maintain budgeted labor, beverage and semi-variable cost. Committed to safety, including adherence to food safety regulation, higiene and cleanliness.EDUCATIONVALENCIA COMMUNITY COLLEGEASSOCIATE IN SCIENCE DEGREE (BUSINESS IN HOSPITALITY AND TOURISM) 1998-2001ASSOCIATE IN SCIENCE DEGREE (CRIMINAL JUSTICE ADMINISTRATION) 2002-2004BONDED NOTARY PUBLIC Florida |
