RACIEL A. GONZALEZ

**** *.*. **** ******

Pembroke Pines, FL 33024

954-***-****/Fax: 954-***-****

email: a2qeic@r.postjobfree.com

______________________________________________________________

Dear Personnel Manager:

Please accept the enclosed resume as expressed interest in employment in the food service department within your organization. My resume will provide specific details relative to my experience, qualifications, skills, and background. I am interested in utilizing these skills, and the knowledge acquired through practical and professional experience to assist your company achieve their goals and objectives.

As I fully realize the inherent limitations of a resume alone, and the importance of a personal interview, I welcome the opportunity to meet with you to further discuss how my qualifications suit your current or anticipated needs.

I look forward to hearing favorably from you.

Sincerely,

Raciel A. Gonzalez

Enc.: Resume

RACIEL A. GONZALEZ

8851 N.W. 16th Street

Pembroke Pines, FL 33024

954-***-****/Fax: 954-***-****

email: a2qeic@r.postjobfree.com

_____________________________________________________________________________

OBJECTIVE

To obtain a position in the food service department of your company which will allow me to utilize my skills in the areas of operations, personnel, patient/ customer relations and management in order to achieve company objectives and comply with all regulations of state, federal and local regulatory agencies.

QUALIFICATIONS/SKILLS

Experienced operations, sales manager, and food and beverage service director with over 20 years experience in different concepts: family restaurant, hotel, nursing home, hospitals as well as CEO of a food service company.

Excellent food service, client and guest service satisfaction skills. Professional achievement with operations, sales, personnel, and management expertise.

Assisted organizations in achieving established goals and objectives. Ability to comply with regulations and budgetary guidelines while maintaining excellent guest/client service relationships. Opened a brand new hospital from scratch and had the Food Service Department ready for all inspections ahead of schedule; passed Joint Commission and Hrs inspections with terrific accreditations. Prepared the Dietary Department at Bnai Israel Nursing Rehab Center for similar inspections and for the first time in three years achieved excellent accreditations with no deficiencies(see attached letter from my Administrator). Achieved over 50 percent sales increase over previous year when working for Wag’s restaurants. Helped establish a Food Catering Company(South Fl and )achieved sales of over Two million dollars per year through marketing skills, great product and emphasis on service. Other achievements are attached on the resume.

Bilingual (Spanish/English); knowledge of French; certified Dietary Manager with a proven track record .Servsafe Certified by the State of Fla.

PROFESSIONAL EXPERIENCE

SOUTH FLORIDA CATERERS AND PRODUCE DISTRIBUTORS, Hollywood, FL 1993-present

Chief Executive Officer/Director of Sales/General Manager

Hiring and training of sales representatives and drivers. Purchasing commodities, creating price sheets and visiting customers. Obtaining proper federal and local licenses. Bidding in local contracts with the county, Federal Government. Increased profitability and customer loyalty through low pricing, excellent product quality and customer service. Purchasing company vehicles and required insurance. Responsible for all accounting and cash collections. Accomplished two million dollars in sales from scratch through a contract with Dade County

RACIEL GONZALEZ

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Public Schools. Responsible for menu development; selling catered events, supervision of all catered functions; food purchasing and The overall success of all catered functions and client satisfaction.

BNAI ISRAEL REHABILITATION AND CONVALESCENT CENTER 1990-1993

Director of Food Services

Responsible for all feeding of patients with regular and therapeutic diets in this 200 bed kosher facility with over 45 employees. Responsible for operating an employee cafeteria to service visitors, employees and doctors. Compliance with HRS Rules regarding patient food service, sanitation, scheduling, patient chart documentation, hiring, training, personnel, firing and purchasing. Fully complied with inspections done by Joint Commission to achieve excellent accreditation. Experience in a Kosher kitchen as well as menu design and recipes. Established quality control studies to monitor patient satisfaction and regulatory compliance. Planned all special functions for banquets and catering for doctors and administration. Responsible for all patients medical records, care planning; emergency menus and supplies. Brought this facility to a superior standard (see letter from my administrator dated March 25, 1991). Achieved excellent results in sanitation as documented by the Board of Health(see attached report).

GLENBEIGH HOSPITAL OF MIAMI 1988-1990

Food Service Director

Opened food service department from scratch for this addiction psychiatric hospital that offered treatment for food, gambling, alcohol and sex addiction patients. Created operational manual with policies and procedures. Hired, trained and coached a full crew and brought in executive chef, dietitian and all personnel. Created a healthy, low calorie, nutritional eating program and menus to treat extremely obese patients. Program was highly successful and menus and policies were implemented in other company hospitals in Florida. Complied with all HRS and Joint Commission Rules and Regulations and excelled in inspections, food quality and overall patient and administration satisfaction.

MIAMI GENERAL HOSPITAL (Owner of the Gold Plus Plan HMO) 1985-1988

Food Service Director

Responsible for over 100 employees producing over 1000 meals per day to patients, staff and visitors. Operated a full service cafeteria. Operated a private doctor’s dining room with gourmet menus for doctors, administration and VIP’s. Conducted ongoing catering and banquets for special groups and monthly functions for the doctors and their families including full service bar. Responsible for all HRS and Joint Commission inspections. Ran a diet office with 5 dietitians and a gourmet tray line offering VIP menus to patients whose diet accommodated finer gourmet food.

Held numerous special catering events for VIPS such as ex Fl senator Paula Hawkins and U.S.

Senator Claude Pepper; one of the main supporters of the Gold Plus Plan.

WAG’S RESTAURANT 1981-1985

General Manager

Directed facility management and guest services for this 200 seat 24-hour a day restaurant that generated over 2 million dollars in sales. Achieved the highest percentage in sales increase over the previous year in the company’s history..Responsible for all purchasing, inventory cost control; achieving established sales levels and budgets; customer satisfaction surveys; cash handling and deposits; training of all staff and new managers; sanitation, safety, etc .Ran special catering events for customers and their families(Banquets; Anniversaries; Birthdays etc.)

RACIEL GONZALEZ

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AMERICANA HOTEL/SHERATON BAL HARBOR 1976-1981

Assistant Food and Beverage Manager.

Assisted the Food and Beverage Manager in the functioning of a 50 million dollar Food and Beverage Department This experience exposed me to diversified menus, very large kitchens and production facilities and a very large wealth of food and beverage knowledge .Operated the Oasis Pool Bar and outdoor restaurant; the Gaucho Steak House; the Coffee Shop; Executive Dinning Room; banquet facilities. Created menus; recipes and catered events for over 2000 customers with diversified menu requirements. Worked in a union hotel and achieved goals and objectives while maintaining a cooperative work environment with union workers. Responsible for payroll and controlling overtime, ordering food and non food items; trouble shooting to ensure we run a smooth operation; scheduling; supervise department managers to achieve established goals in food cost and payroll; fully in charge of the Department in the absence of the food and beverage director; interact with chef; suppliers and other department managers to improve efficiency of the operation; hired, oriented and terminated employees. Supervised and oversaw the preparation and presentation of food and beverage to achieve the highest quality and the highest profit. Supervised the employee cafeteria. Assisted in the end of the month and weekly inventories; purchased equipment and supplies. Participated in Department meetings with superiors and employees to trouble shoot issues and resolve them. Kept abreast of the industry by reading numerous periodicals relevant to my industry. Performed other duties as assigned by my manager.

DENNY’S RESTAURANTS 1972-1976

Busboy/Cook/Assistant Manager

Advanced from busboy to cook and later to Assistant Manager while attending high school Completed the training program offered by Denny’s and ran a full service restaurant doing over one million dollars in sales open 24 hours per day with over 60 employees working different hours. Responsible for operating my own shift; sanitation; food preparation; ordering supplies; making company deposits; doing the weekly closeout(company weekly accounting report for the main office); training of staff; customer relations; achieving company budgets and supporting my manager in all assigned tasks.

EDUCATION

UNIVERSITY OF FLORIDA

Certificate in Dietary Management-1991

BROWARD COMMUNITY COLLEGE

2 years

BELEN JESUIT PREPARATORY SCHOOL

Graduated – High School Diploma 1976

RACIEL A. GONZALEZ

8851 N.W. 16th Street

Pembroke Pines, FL 33024

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