Manager Management

Ismael Michael Lopez

***** ********** ** ****** ****** Fla, 33543 813-***-**** (M) (

********@*****.***

Dedicated and Passionate Culinary Arts Professional with 20 years

commendable progressive experience delivering excellence in food quality

and guest service. Consistently demonstrates superior interpersonal,

analytical and creative abilities with widely recognized high-growth

companies. Driven equally by both quality and efficiency. Qualified and

ready to confidently assume a position with new challenges while offering

profound, multi-dimensional expertise in a collaborative environment.

Food Labor Costs ? Kitchen Systems Development

? Kitchen Design & Construction ?

2 Time Winner "Taste of South Tampa" 2010-2011

Winner "Excellence in Food Quality" - Cobb Theaters USA 2009

Featured in Tampa Bay Magazine, Tampa Bay Times and St. Pete Times

Television Appearances on FOX, CBS and local Tampa Bay affiliates

SELECTED ACCOMPLISHMENTS

2011-present

Executive Property Chef

operations management specialist

specialty restaurants corperation

Whiskey joe's bar & grill

whiskey joe's barefoot beach bar

rusty pellican

tampa florida

Executive Chef

COBB Theaters Cine Bistro

Hyde Park Tampa, Fl, 2009 - 2011

Providing up-scale dining experience in a movie theater atmosphere; Seating

for over 500 guests in 6 auditoriums. Scratch kitchen with a team of 30

cooks.

o Plan and supervise all activities involved in the CineBistro

experience ensuring excellence and quality in areas of food and

beverage service including menu development, System implementation,

training programs and new restaurant opening support

o Opening Management team member. Manage culinary department set-up

while hiring, training and mentoring to entire team.

o Manage complex dining room operations in addition to on and off site

event management.

District Chef

ECI Kansas City Power and Light District

Makers Mark Bourbon House and Lounge, Tengo Sed Cantina, Vinino Italian

Wine Bistro, Shark Bar, McFadden's Sports Saloon, Midland Theater, KC Live

Catering

Kansa City, MO, 2007 - 2009

Premier, nationally recognized, facility serving the Kansas City downtown

district and target market visitors.

o Food and beverage sales over $5 million in the first year.

o Conceptualized and spearheaded set up of all 5 restaurant concepts in

the district and KC Live catering to include design and construction,

equipment purchases, etc.

o Interviewed, hired and trained over 200 team members while developing

the menus for all concepts and catering.

o Author of 3 Operation Manuals for the food and beverage department.

Executive Kitchen Manager

BJ's Restaurant Brew house

Arlington Texas- Houston Texas- Norman Oklahoma 2006-2007

o Opening Management Team and Lead Team Member (Leadership Education and

Development).

o Complete set up of entire kitchen including areas of purchasing,

receiving, preparations and execution of all shift operation and Gold

Standard kitchen systems while recruiting, interviewing, hiring,

training and mentoring kitchen staff.

Executive CHEF

Levy Restaurants Sports and Entertainment

Toyota Center Houston Texas, FedEx Forum Memphis TN, Staples Center Los

Angeles CA, Ford Field Detroit MI, AT&T Center San Antonio TX, Bank One

Ballpark Phoenix AZ. 2003-2006

Winner Levy Legend Award 2004/2005

Sports and Entertainment Culinary Olympics -Final Four

o Pioneered the development of the program- F.O.Q.A.S- Food Operation

Quality Assurance Standards - currently used in many of the sports and

entertainment venues nationwide.

o Provided culinary leadership and operational direction to location

management to exceed guests' expectations in food and service.

o Led new restaurant openings at the Toyota Center and FedEx Forum

including hiring, training and coaching of team in addition to set up

of entire arenas culinary concepts.

o Reviewed all regional locations to ensure that Culinary Core

Signatures are being maintained.

o Assisted the RDO and the D.O. in holding the locations accountable for

meeting monthly culinary operational goals and objectives.

o Ensured location operations compliance with the policies / procedures

as it relates to the restaurants objectives.

o Developed regional menu items, specifications and cost-outs that that

reflect regional taste profiles and can be implemented in their

respective regional locations.

o Collaborated extensively with restaurants to develop new core menu

items and specials.

o Reviewed internal and external research results and assisted the

locations in planning improvements.

o Attended various events and actively solicited guests and employee

feedback to enhance location's food quality through on-site

observations.

o Ensured that all menus are developed and executed following the set

timelines.

o Held the location accountable to exceed acceptable standards for

sanitation and security.

Executive kitchen manager

The Cheesecake Factory Inc.

Venetian resort Hotel and Casino; Caesars Palace Forum Shops

Las Vegas, Nevada; Beverly Hills California 2000-2003

o Restaurant sales exceeded $20 million.

o Opening Kitchen manager Grand Lux Caf Beverly Center in collaboration

with Corporate Chef.

o Ensured proper training of staff of over 70 cooks and dish team

members in the areas of preparation and execution.

o Executed over 200 items made fresh from scratch menu.

~Additional experience held for space consideration~

recognized for Consistently exceeding food & Beverage compliance &

expectations

EDUCATION & TRAINING

Pennsylvania Institute of Culinary Arts - 1990/1991

Degree: Associates Degree in Specialized Technology

Major: Culinary Arts

Minor: Food and Beverage Management

United States Navy - 1988

Naval Training Center San Diego California

USS Mt. Whitney LCC 20

Culinary Specialist "A" School

Mess Management Specialist

Winner US Navy Outstanding Display of Military Discipline

Memberships / Certifications

Chef and Cooks Association

American Culinary Federation

National Organization of Concessionaires

Serv Safe- National Restaurant Association

Certified Food Safety Manager- National Registry of Food Safety

Professionals

Areas of Expertise

* Lowering Expenses & Maximizing Profit

* Risk Management

* Increasing Department Efficiency

* New Business Development

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* Ordering & Inventory Management

* Team Development

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