Manager General

Ana Hernandez

*** ******* ***** *** ***** CA.****5 **********@*****.*** 408-***-****

Objective

• To grow in the food industry and become an expertise in the restaurant field

• My goal is to be come a General Manager and to be able to train other to develop new

leaders

Eventually I want to become an entrepreneur,

Work History

Chilis Bar and Grill, Jun 14, 2011 to present

Culinary Manager, responsible for all aspects of the HOH, Inventory, ordering, recruiting training hiring food roll out, New Menu presentation for the entire Area, cleanliness to exceed 93% and above in Everclean, Managing daily restaurant operations, bar area sales and profitability, cash deposits server check outs, guest satisfaction . P&L and Budget expert,

Olive Garden Italian Restaurant, 2008 to 2011

Service and Culinary Manager, Responsible for all aspects of Kitchen functions such us prep production, line cooks, food runners, and bussers. Develop Team Members to next level of job opportunity like cooks servers, and Assistant line cooks.

Managing Day to day Sales and profits, new menu roll outs quarterly, responsible to train all BOH team on new ingredients and new food, plate presentation, guest satisfaction surveys. Inventory, scheduling, hiring, Invoice processing,. Food cost percentage to be below 20% wine tasting and ordering,

Aramark restaurant The Grill at the SAP center, 8/19/2011 to 2011

Server my job was to deliver great service and to upsell specially our name brand wines create regular guest to fill up reservation for all special events.

Restaurant Manager, Carrows Restaurant 10/17/2007 to 2011

To provide the best service possible to all our guest, inventory scheduling, invoice processing, cash handling employee payroll,

Denny’s restaurant General Manager, 1990 to 2007