Customer Service Management

SANTIAGO ECHAVARRIA

To Whom It May Concern:

I have fifteen years experience in the Restaurant/Hospitality

industry with over ten years in management. My experience ranges

from country clubs, corporate entities, to five star establishments. My

expertise runs the gamut from casual to fine dining cuisine with an

excitement for seafood. I have a strong passion and love for culinary

excellence and an extensive global pallet, having lived in Europe and

Asia. My management responsibilities are professional providing a

positive and successful working environment. Most importantly I lead

by example, setting a warm and diligent tone, always striving to go above and beyond

guest expectations.

I have a successful track record maintaining and improving financial budgets

while improving the standards for maximum earnings. My culinary background enables

me to manage efficiently the entire operation with the highest standards applied to

impeccable food quality, preparation, sanitation, elite customer service and execution.

My experience has led me to seek and further my career progression. I am

extremely enthusiastic about the opportunity and would thrive in a position of this

nature. Thank you very much for the consideration and I hope to move forward with

you. Thanks again and have a pleasant day!

Best Regards,

Santiago Echavarria

SANTIAGO ECHAVARRIA

15361 Cortona Way, Naples, FL 34120

E-mail: ***************@*****.***

Telephone: 941-***-****

OBJECTIVE:

My objective is to work in a fine establishment where I am able to contribute my talent and abilities to

propel the cuisine and dining experience to new heights.

EDUCATION:

BA Culinary Management

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Atlanta Art Institute 1997

Emphasis in culinary arts management courses: Labor, Training, Purchasing, Safety and

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Nutrition.

Graduate of Foley’s School of Fish Training Certification Program

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Serve Safe Recertified/Food Sanitation

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WORK EXPERIENCE:

Hotel Indigo: Fort Myers

Executive Chef. 2012-Present

Responsible for restaurant, rooftop terrace, brunch, and room service

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Financial analysis of menu items to produce high profits and economically friendly for clientele.

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Established kitchen procedures including meat counts, order guide, prep, waste, and sanitation

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standards.

• Maintain a professional rapport with purveyors and delivery personnel

McCormick & Schmicks: Naples, FL

Executive Chef 2011-2012

• Hiring and training of all new staff for flexibility with scheduling.

• Daily inventory, purchasing, scheduling, and forecasting.

• Creating innovative, cost-effective, and quickly executed specials.

• Ensure completion of daily cleaning of dining and kitchen areas.

Real Seafood Company: Naples, FL 2009-2011

Executive Chef

• Improved financial budget by lowering labor and food cost annually.

• Lowered labor cost by 3% within the first year of hire.

• Develop daily and/or weekly specials using global pallet adhering to guidelines of Corporate Chef.

• Portioning and filleting all cuts of fish daily.

Backwater Inc/Scenes/Tavern on the Bay: Naples, FL 2008-2009

Executive Chef

• Opened two restaurant concepts for company including Scenes’ and Tavern on the Bay by

creating an extensive dinner, lunch, and dessert menu.

• Compiled all training procedures for front and back of the house.

• Accurate budget management by setting projected labor and food budgets to be maintained.

• Ordered all equipment and established kitchen layout and stations.

Rustic Grill: Sarasota, FL 2006-2008

Pastry Chef

Responsible for all pastries produced from restaurant and bakery

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Created unique dessert specials with themed design

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The Ritz-Carlton Hotel/Five Diamond Award: Atlanta, GA

• Pastry/Banquets/Café

• Prepared all pastries and desserts for café/banquets

• Completed five diamond award Ritz Carlton Training

SKILLS:

Microsoft Office, Soft Touch, Aloha, Miracle, Encore, Delphi,

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Bilingual English/Spanish

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Maintain and improve financial budgets including food and labor cost

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Able to produce menu design and layout.

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REFERENCES:

John Schultz: 239-***-****

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Chadd Fox: 678-***-****

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William Mesick 239-***-****

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LETTER OF RECOMMENDATION:

Please see below

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Contact this candidate