Manager High School

Ruben Hernandez

Email: ********@*****-*******.***

Address:

City: Riverside

State: CA

Zip: 92504

Country: USA

Phone: 951-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

I am a well balanced and standards driven individual looking to obtain a store manager position in a restaurant concept that will help me grow both personally and professionally, as well as utilizing my current skills in managing, guest service and daily operations.

Educational Background:

High School Dipolma from Fontana High School, Fontana CA 1/2001 to 6/1994 (General)

Job History / Details:

Summary

I am a well balanced and standards driven individual looking to obtain a store manager position in a restaurant concept that will help me grow both personally and professionally, as well as utilizing my current skills in managing, guest service and daily operations.

Highlights

Strong working relationship with both FOH and HOH staff

Very standards driven

Very team oriented and have been able to establish and maintain good relationships with corporate

Very strong in daily dealings with guests

Very adaptable and flexible

Fluent in both English and Spanish

Servsafe certified

Great rapport with vendors

Used and mastered both Aloha and Positouch

Have managed every area (with exception of other managers) of my restaurants

Accomplishments

Moved from dishwasher to kitchen manager in 2 years

As a kitchen manager, I earned the title of Team Leader for new store openings (opened Columbus, OH, Chino, CA and Scottsdale, AZ)

I was #1 in my region in food cost and overtime for a period of 13 months in 2002 and 2003

Was in the top 3 in cleanest kitchen consistently backed up by an average score of 94 percentage on health department scores

Was able to help my restaurant earn the distinction of becoming a training store

As bar manager, I was recognized for having the best cost in my region for a total of 8 out of 14 months

As service manager, my shopper score average increased by 6 percentage points an average of 95 percentage

Experience

April 1994 to August 2000

Red Robin Restaurants Encinitas, CA

Kitchen Manager

Responsible for food and labor costs

Proper scheduling of all HOH staff

Weekly inventory and writing weekly action plans for items out of reasonable waste cost

Food and beverage ordering

Safety and sanitation

Added responsibility of writing training schedules of new store openings

August 2007 to Current

Elephant Bar Restaurant Montclair, CA

Bar and QA Manager

Managed all areas, but currently managing bar and cocktail department.

Responsible for all costs associated with liquor, beer and wine

Bar and cocktail staff monthly sales contests

Bar and cocktail department check average

Bar and cocktail staff monthly one on ones and standards

Responsible for inside the 4 walls marketing of the bar and cocktail area including handing out marketing material and happy hour discount cards

Responsible for store maintenance including "fishing' for new vendors to keep current vendors honest

Responsible for R&M and light bulb maintenance

As quality assurance manager, I work directly with KM and GM to help facilitate any and all issues in the kitchen.

Responsible for writing weekly 5 x 5's - this is used to target and recognize problem food areas. Recognizing the problem and the solution to bring food issues back in line

Responsible for updating bar and prep kitchen checklists, as well as follow up for ensuring they are done (and not just pencil whipped) correctly

Keeping bar both Everclean and Health Department ready

Assist in food time and temperature control for overall food safety and limiting food t&t abuse

Write weekly 5 x 5's for bar cost issues

Training and development of expediters as well as new managers on QA duties and responsibilities

July 2005 to August 2007

Claim Jumpers

Assistant Kitchen Manager

Responsible for the dishwasher and prep department

100 percentage food quality checks 2 times daily

Schedule writing for dishwasher and prep department

Responsible for all food and supply orders

Was the main expo on all my shifts, assuring the quality of all plates going to the guests were to company specification as well as the preparing of the dishes were to company standard

Daily kitchen preshift meetings and quarterly HOH staff meeting agendas

Ensured proper labeling and rotation in the prep kitchen

August 2000 to June 2005

T.G.I Fridays

Kitchen Manager

Responsible for ordering and control of food, labor and supplies cost

Ensured 100 percentage food quality checks 4 times on a daily basis

Readiness and passing of monthly fire inspections

Regional monthly food evaluations

Training of all HOH staff on the Fridays kitchen culture

Responsible for the 5 week training period of new management kitchen training, including weekly written evaluations

Responsible for new menu roll out for my store as well as the region

Was a big part of rolling out labeling and daydot system to all kitchen managers in the region

Education

1994 Fontana High School Fontana, CA

General

Graduated with a 3.17 total GPA

Went from not doing well (a D average) early on to making the honor roll my Junior and Senior year

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