Restaurant Management - Food Service - Hospitality

**** ******* ** ********, ** *****

504-***-**** **********@*****.***

Jason rivas

objective

To obtain a rewarding career in the hospitality industry while focusing on outstanding customer service

Career Experience

Oct 2015-present Revolution Foods New Orleans, La

Production Manager

•¬ Responsible for the scheduling & execution of 80+ staff members producing unitized meals for 20,000+ students daily

•¬ Oversee multiple areas of food production facility including Unitized & Bulk Meal Production, Fulfillment rooms, Kitchen/Prep areas & Receiving

•¬ Quality Control & Sanitation practices managed & achieved thru monthly temperature logs & daily critical walks

•¬ Provide consistent Managerial Leadership & Mentoring to supervisory staff members in efforts to ensure promotability from within

Mar 2014-Oct 2015 The Cheesecake Factory New Orleans, La

Culinary Manager

•¬ Member of New Restaurant Opening Culinary Team

•¬ Responsible for all food ordering, inventories, and Cost of Sales/Efficiency analysis

•¬ Quality Control & Sanitation practices managed & achieved thru hourly line checks & critical walks

•¬ Oversee entire training process of new employees through training coordinator and certified trainers

•¬ Ensure an Excellent Guest Experience through quality product, speed of service, and flawless execution through weekly sales of $150k - $185k

Apr 2011-Feb 2014 Chili’s Grill & Bar New Orleans, La

Culinary Manager

•Manage all financial margins and transactions (to include those outside of area of responsibility) on a daily basis

•Responsible for all food ordering, inventories, and Cost of Sales analysis

•Ensure an Excellent Guest Experience through quality product, speed of service, and flawless execution through weekly sales of $65,000-$85,000+

Nov 2007-Mar 2011 Romano’s Macaroni Grill Shreveport, La

Service/Bar/Culinary Manager

Jan 2007-Nov 2007 Romano’s Macaroni Grill Mandeville, La

Culinary Manager

•Manage all financial margins and transactions (to include those outside of area of responsibility) on a daily basis

•Oversee entire training process of new employees through training coordinator and certified trainers

•Responsible for all food & liquor ordering, inventories, and Cost of Sales analysis

•Ensure an Excellent Guest Experience through quality product, speed of service, and flawless execution through weekly sales of $45,000-$70,000+

April 2006-Oct 2006 Semolina’s Bistro Italia New Orleans, La

Culinary Manager

June 2005-April 2006 Zea’s Rotisserie & Grill New Orleans, La

Culinary Manager

Dec 2003-Aug 2005 Semolina Int’l Pasta New Orleans, La

Kitchen Key Employee (Hourly Manager)

•Kitchen Manager for 2 of 3 Taste Buds, Inc. concepts

•Member of Post-Katrina Opening Store Management Team for 3 stores (Zea’s)

•Kitchen Manager of new concept test store (Bistro Italia)

•Oversee entire training process of new employees through training coordinator and certified trainers

•Managed all financial margins in B.O.H.

•Responsible for all product ordering and inventories

•Oversee scheduling of 60+ employees on a weekly basis

•Ensure an Excellent Guest Experience through quality product, speed of service, and flawless execution through weekly sales of $45,000-$85,000+

March 2002 -Jan 2003 Texas Roadhouse New Orleans, La

Service Manager

•Member of New Restaurant Opening Team

•Oversee scheduling of 60+ employees on a weekly basis

•Manage all financial margins and transactions in FOH

•Responsible for all Liquor inventories and Cost of Sales analysis

•Oversee entire training process of new employees through training coordinator and certified trainers

•Ensure an Excellent Guest Experience through quality product, speed of service, and flawless execution through weekly sales of $85,000+

education

Fall 1993-Spring 1995 Northeast Louisiana University Monroe, La

•Pursued B.A. in Music Performance

•Pursued minor in Criminal Justice

Serv Safe Certified thru August 2019

REFERENCES

Matt Barham Nathan Wall Jimmie Guilbeau Steve Dalton

361-***-**** 713-***-**** 504-***-**** 303-***-****

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