Skills
• Leadership and effective communication
• Team work
• Ability to work under pressure
• Personnel management
• Customers and suppliers relations
• Ability to analyze and calculate costs
Experiences
Beach Ave Bar & Grill
Cook Line March 2020 to Date
• Develop kitchen skills.
• Gained knowledge in cooking methods.
• learned how to optimize the kitchen expenses and supplies costs.
BallPark
Bartender (promoted to Service Manager) January to march 2019
• Develop bar service skills.
• Gained knowledge in cocktail preparation.
• learned how to optimize the bar expenses and supplies costs.
Kioko Sushi & Boneless
Supervisor May to July 2018
• Upon my admission to the restaurant I received training in the positions of delivery man and sushi bar cook.
• The main focus of my recruitment was the creation of position profiles, as well as training for staff to comply with them.
• Achieved operation cost and payroll optimization.
Johnny Sailor
General Manager December 2017 to April 2018
• Achieved cost optimization, payroll and supplies expense reduction, supporting a considerable decrease on the restaurant debt.
• At the service area I restored the spaces, furniture and lighting, among other details that had deteriorated over time. In addition, the distribution and accommodating of the kitchen was modified to improve execution and efficiency in the service
• Worked with my team to comply with the statutes (rules) of COFEPRIS and CANIRAC.
• Maintained the optimal cost of the restaurant operation throughout my management.
Holycow! Burger & Beer Joint.
Restaurant Location Manager March 2015 to February 2017
• Entered Holycow as a waiter and over time by demonstrating my skills and knowledge I became a waiter captain, then a turn manager, until I reached location manager.
• Among my functions were personnel management, kitchen logistics, service logistics, bar logistics and supplier’s relations. I was also responsible for administrative aspects such as payroll management, billing, cost and expense control, purchase orders and service payments.
Education
LaSalle College
Diploma in hospitality & Restaurant Business Managment
Durango Santander University
Bachelor's degree in gastronomy and administration (5 four month periods)
Valle of Mexico University
Bachelor's degree in international gastronomy (5 semesters)