Page * of *

GIOVANNI LUGO

**** ******* *****, ******* ****, LA

Phone and Text: 305-***-****

Email: ad01s0@r.postjobfree.com

EXPERIENCE

SILVER STAR (Monjunis/Buttercups Cupcakes)

January 2021 to Present Texarcana, TX - Shreveport/Bossier, AZ Operations-Regional Executive Kitchen Manager (BOH Manager)

Served as BOH Manager at all locations and as FOH Manager at select locations

Silver Star grew from five locations within a short 2 year period to 11 locations in two (2) states

Effectuated the implementation with the “trio” process of the combined restaurant concept incorporating Silver Star, Monjunis and Buttercup Cupcakes in the Shreveport, Louisiana area

Managed BOH operations, manage the department operations in accordance with established kitchen standard practices

Managed FOH operations when directed at select locations

Develop, maintain and manage training programs

Supervise and manage the work processes or procedures of team members

Staffing, training, planning, assigning, and directing work

Assists with the development of recipes, cooking procedures and food presentation

Develop working knowledge of all food outlets, menu preparation as well as presentation

Work with Executive Chefs to develop/oversee plans for controlling budgeted food and labor costs

VALLS GROUP (Versailles Restaurant and Bakery/ La Carreta Cuban Cuisine) November 2014 to 2019 Miami, FL

Operations-Executive Kitchen Manager (BOH Manager)

Served as BOH Manager at all locations and as FOH Manager at select locations

Oversaw all operations of Versailles 15.5 million dollar restaurant establishments and Versailles 10 million dollar bakery retail and distribution sights with 89 employees, 16 full locations that included restaurant, retail and distribution on site and 28 airport locations. Implemented setup, training and develop for six (6) locations and three (3) contracts

Oversaw all operations of La Carreta

Managed BOH operations and FOH operations (open to close)

Responsible for setup, ordering, construction

Determine work procedures, prepare work schedules, and expedite workflow

Responsible for staffing, payroll, P & L, BOH operations and at times FOH operations

Reduced and maintained food cost to 30% or less, (upon entry of my employment found food cost was at 38%); and also reduced bakery costs to 32% (as cost was at a 43% rate) Page 2 of 2

Training and development of staff of 53 BOH employees in each location while maintaining a low BOH Labor Cost and Food Cost

Operating two separate location (contract) 1 Dolphin Stadium with three (3) separate kitchen locations and a Whole Foods location contract that produce 24 locations to a third party

CHEESECAKE FACTORY

September 2004 to October 2014 Pembroke Pines, FL

Executive Kitchen Manager 2006-2014

BOH Trainer/ing and became Mentor from 2004-2006

Assistant Executive Kitchen Manager 2004

Oversaw BOH staff of over 75 employees

Oversaw BOH Operations for this 12 million location/unit

Effectuated and participated in work, team efforts and opening of Pembroke Pines opening (9.9 million dollars was projected and it was noticed for being one of the best openings of a Cheesecake Factory)

Training and development of 230 staff employees and 11 managers

Reduced and maintained Food Cost to 29% at International location and approximately 32% at all other locations (reduced from a 36% - 38% expenditure)

In 2006 as Kitchen Manager, reviewed and collaborated on food cost with the executive kitchen manager at the assigned Cheesecake Factory, Sawgrass Mills, Sunrise, FL location and reduced waste from 10% to 5%, also worked on employee time at this location and generated the lowest overtime in Region

Line Cook in 2004, Sawgrass Mills a 14.5 million-dollar location, gained experience and worked on/for new menu rollout for training and in 2004 was promoted to KM (1 yr. period) EKM (within 2 yr. period)

In 2004, as Line Cook, effectuated and participated in work and opening of two (2) new locations in Brandon/Tampa, FL and Fairfax, VA

Analytical and reorganization skills involving my review and placement of protocol for reduced Food Waste and Inventory, set par’s and proper ordering systems reconstruction and/or coolers and reduced unnecessary labor at several locations at a loss were salvaged from continuing a loss of thousands of dollars per week in waste and inventory, as my review and implementing changes to reduce excess created profits.

Received consist bonuses for low back-of-house (BOH) turnover SKILLS AND EDUCATION

Excellent follow-through skills, analytical skills, and strong attention to detail

Knowledgeable of payroll processes, systems and practices

High capability of effective planning and priority setting

Excellent organization and time management skills and Prioritize time and energy into areas that add value to both the guest experience and profitability of the business

Interacts professionally, courteously and tactfully with the public and employees or coworkers at all levels

Bi-Lingual (English-Spanish)

Sanford Institute, (Florida) certificate program

Contact this candidate