Manager Service
Resume:
Daniel Rios
San Antonio, Texas 78201
***********@*****.***
WORK EXPERIENCE
MIMI'S CAFE, San Antonio, TX
Server, Oct 2015 – Present
Collect payments from customers.
Take orders from patrons for food or beverages.
Check patrons' identification to ensure that they meet minimum age requirements for
consumption of alcoholic beverages.
Present menus to patrons and answer questions about menu items, making recommendations
upon request.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for
large parties.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting,
seating, and thanking guests.
Bartender, Oct 2015 – Present
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other
drinks.
Order or requisition liquors and supplies.
Shift leader, Oct 2015 – Present
Hired staff for both front of the house and heart of the house.
Maintained accounting books regarding employee payroll and sales summaries of the restaurant. (Daily DSRS, Petty Cash Log, Audits, and Performance Based Schedules.)
Scheduled working hours of staff and rotation of shifts. (Forecasting, Schedules FOH and BOH.)
Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety. (Line Checks, Heart of House Check ins/outs, Pull/thaw Chart, roasting chart, and cooling charts.)
Estimated the daily food consumption and placed orders with suppliers accordingly – Ordered utensils and contacted merchants regarding their supplies on a regular interval. (Prep lists, Etec,)
Assisted the customers in answering their queries regarding food quality and service.
Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff. (Cleaning and Sanitation Chart
MOMMA MARGIE'S MEXICAN FOOD, Schertz, TX
Graveyard Manager, May 2014 – Sep 2015
Train workers in food preparation, and in service, sanitation, and safety procedures.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Resolve customer complaints regarding food service.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of
services.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to
standards.
Assign duties, responsibilities, and work stations to employees in accordance with work.
INTERNATIONAL HOUSE OF PANCAKES, San Antonio, TX
Assistant Manager, Mar 2011 – Aug 2015
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to
ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely
preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product
quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that
expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food
and drinks when necessary.
Keep records required by government agencies regarding sanitation, and food subsidies when
appropriate.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and
evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service,
performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or
attendance at job fairs.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be
purchased or requisitioned.
PERKINS FAMILY RESTAURANT AND BAKERY, Cheyenne, WY.
March 2001- Feb. 2011
Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Take food and drink orders and receive payment from customers.
Clean, stock, and restock workstations and display cases.
Wash, cut, and prepare foods designated for cooking.
Serve orders to customers at windows, counters, or tables.
Prepare and serve beverages such as coffee and fountain drinks.
Pre-cook items such as bacon, to prepare them for later use.
Schedule activities and equipment use with managers, using information about daily menus to
help coordinate cooking times.
EDUCATION
ServSafe, San Antonio, TX
Food Manager Certification
Texas Lutheran University, Seguin, TX
Sociology
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