Restaurant Manager

Professional Summary

Skills

Work History

J L

*** ****** ***., *******, ** 95336 • Cell: 408-***-**** • ********@*****.*** Motivated restaurant manager offering over ten years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills. ServSafe certified

Easily grasp complex situations

Adapts and learns quickly

Strong interpersonal and organizational skills

Ability to multitask prioritize projects

Strong verbal communication skills

Bilingual (Spanish-English)

Responsible, flexible, honest and trustworthy

Restaurant Manager / Production Manager, 06/2015 to Current Green's Table / Underground Kitchen – 953 Tenth St. Modesto, CA 95354 Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Prepare food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Develop menus, pricing and special food offerings to increase revenue and customer satisfaction. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Positively engage with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Assist customers in placing special orders for large-scale events such as weddings and birthday parties. Successfully reduced the restaurant's annual food and labor costs by 23% through proper budgeting, scheduling and management of inventory.

Expertly manage twenty-four staff and maintained appropriate staffing levels throughout shifts. Assistant Cafe Manager, 01/2015 to 06/2015

Stanford University – Alumni Cafe - 564 Galvez St. - Stanford, Ca 94305 Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high food quality standards. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Chef/Sous Chef, 10/2008 to 12/2014

Guckenheimer – Sunnyvale, CA

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained a clean and sanitary environment.

Took inventory and ordered necessary produce and grocery from outside vendors. Education

Expertly managed 6 staff and maintained appropriate staffing levels throughout shifts. Office Manager, 11/2007 to 08/2008

Emerson Chiropractic and Sport Injury Clinic – Saratoga, CA Filled out and submitted medical insurance claims and appended payments. Answered Phones, made appointments and took messages. Attended to all patients with great customer service. Coordinated, scheduled and arranged meeting and travel calendars, including business and social events. Bank Teller, 02/2007 to 12/2007

Washington Mutual Bank – San Jose, CA

Performed accurate Transactions.

Excellent Sales and Referrals.

Ordered Supplies for branch.

ATM Custodian.

Dual Control.

Bank Teller, 04/2006 to 02/2007

Wells Fargo Bank – Sunnyvale, CA

Merchant Specialist.

Opened and closed branch.

Night Drop Appointee.

Dual Control.

Performed accurate transactions while cross-selling products. Diploma of Essential Professional Culinary Skills, 2008 Professional Culinary Institute - Campbell, CA

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