Director Manager Restaurant Operations

GERMAN OCHOA

*****, *** *****, ** *** 619-***-**** *************@****.**

Professional Summary

F&B Director Manager with history of success in all areas of restaurant operations. Hardworking and resourceful with attention to detail and organized nature. Ready to take on new challenges with role in Directing industry.

Skills

Amadeus Sale Force

Unifocus

Paylocity

Open Table

I Buy purches and PO's

Tost POS

Bar Arts

Budget Development

Menu Pricing and Writing

Staff Training

Fire Safety Regulations

Performance Improvement

Work History

Bar Manager /Catering Manager 05/2021 to Current

Flora Bar & Kitchen – Carmel Valley RD

Inventory Management Service Delivery

Management Performance Improvement

Menu Pricing and Writing Training

Onboarding Employee Performance

Evaluations Documentation

Recordkeeping Scheduling Staff Supply

Ordering and Management Liquor Law Compliance

Training and Development Conflict Resolution Health Codes Compliance Dining Room Management Mixology expertise

Catering experience BEO's Banquet Checks by Amadeus F&B Director Manager 03/2022 to 09/2022

Doubletree Hilton Del Mar – Del Mar

Maintained files and records by implementing effective filing systems that boosted efficiency and organization.

Retrieved mail, packages and documents on behalf of guests, promptly verifying receipt and arranging for pickup or transmittal.

Confirmed relevant guest information and payment methods to prevent fraud. Monitored restaurant supplies by checking inventory and placing orders. Reported facility and restaurant maintenance problems to appropriate personnel for immediate remediation.

Promoted local entertainment and sporting events and offered details to assist patrons. Kept accounts in balance and ran daily reports to verify totals. Prepared weekly employee work schedules for team members Maintaining labor control according to budget

Maintaining BEO's and banquet checks in order for daily Weekly liquor and product order to maintain par

Opening new outlet to create new revenue 20%

F&B Outlet Manager 06/2019 to 03/2020

Marriott – La Jolla

Responsible for managing the daily operation of our outlets including the selection, development, and performance management of employees . in addition oversee the inventory and ordering of food and supplies, optimize profits and ensure that guest are satisfied with their dinning experience.

ESSENTIAL FUNCTIONS Adhere to company standards and service levels to increase sales and minimize cost, including food, beverage, supply, utility, and labor cost responsible for ensuring that all financial reports, invoices, and personnel related administrative duties are completed accurately on time Safety and Planning Manage and enforce sanitary practices for food handling general cleanliness, and maintenance of kitchen and dining areas . Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances Responsible for ensuring consistent high quality of food preparation and service Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Estimate the restaurant needs, place orders with distributors, and schedule the delivery of provisions and supplies Guest Service Ensure positive guest service in all areas . Respond to complaints, taking all appropriate actions to turn dissatisfied guest in return guests. Operational Responsibilities Ensure that proper security procedures are in place to protect employees, guest and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured Manage shifts which include daily decision making, scheduling, planning while upholding standards,product quality and cleanliness Investigate and resolve complaints concerning food quality and service Personnel Provide direction to employees regarding operational and procedural issues Interview hourly employees, Direct hiring, supervision, development and when necessary, termination of employee . Conduct orientation, explain The Company's philosophy and oversee the training of new employees Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews Maintain an accurate and up to date plan of restaurant staffing needs . prepare schedules and ensure that the restaurant is staffed for all shifts QUALIFICATIONS Management certification in hotel/restaurant, labor cost, liquor cost, inventory control, drink development, menu engineering, Ambiance,and bar arts Knowledge of computers (MS word, Excel ) Proficient in the following dimensions of restaurant functions : food planning and preparation, purchasing, sanitation, security company policies and procedures, personnel management, recordkeeping, and preparation of reports Education

Associate of Science: ASE 06/2001

SWC - Chula Vista

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