JUAN MESA-*** Hay Hill Lane Myrtle Beach SC ***** Mobile: 617-***-****

Email: ad1sdm@r.postjobfree.com

PROFESSIONAL EXPERIENCE:

**/**/****. ******* ******* Hammock Brewery N. Myrtle Beach, SC

Open a Brand-New Restaurant in North Myrtle Beach by Barefoot landing very well-known destination in Myrtle

Developed all the requirements needed to do the grand opening of the restaurant and provides training and professional development opportunities for all kitchen staff.

Helped with the kitchen layout and equipment purchases, also collaborated with the Menu ideas etc.

Hiring and training all kitchen staff 60 employees plus in a very short period of time.

High Volume place with a lot of outdoor seating extremely busy from the doors open until doors close

First Annual sales volume: $ 8 Millions

Running food cost at 26.5 % on 30.5% Budget.

Labor cost Running at 10% on 15% Budget

Turn over very low for new Restaurant

07/2013 – 12/23/2020 House of Blues/ Live Nation N. Myrtle Beach, SC

06/1996 – 11/2005 Cambridge, MA

Multi -Unit Executive Chef

Annual Sales Volume: $10 Million

Reduced Food from 38% to 25% through proper receiving and inventory, monitoring portion control, better training for FOH and BOH and better relationships with vendors

Reduced Labor costs by 37% to 24% by limiting overtime, better hiring/ training and cross training staff

Increased Sales by 15% through new innovative marketing ideas, additional and more diverse menus and increasing the quality of all products across the board

Serving as troubleshooter for other stores. Have brought food and labor costs within company standards for 5 different locations in only a weeks’ time at each

Mentored, developed and promoted numerous staff from being brand new in the service industry into management positions

Consistently leads Company with the #1 store for costs, profit, sales, turnover and shopper scores

Develops policies and procedures to enhance and measure quality; continually updates written policies and provides training and professional development opportunities for all kitchen staff.

Responsible for all food production including that used for restaurants, banquet functions and other outlets

09/2010 – 01/2013 Ledan Boston, MA

General Manager/ Partner

Annual Sales Volume: $2.6 Million

Reduced Labor by 5%

Maintained food cost at 2% better than budget

Increased revenue by 10% year after year

Reduced turnover by 15%-20% by hiring the right people, proper training and understanding cultures

Developed all the requirements needed to do the grand opening of the restaurant.

Responsible for all the hiring for the front of the house and back of the house staff.

In charge of all ordering, scheduling, marketing, payroll, customer services and board of Health inspections

(Reason for leaving: Business was sold)

11/2009 – 09/2010 Cheesecake Factory Boston, MA

Kitchen Manager

Annual Sales Volume: $20 Million

Consistently kept Labor costs .5% better than budget

Reduced food costs by 1.5% from prior year and .8% below budget

Handled all aspects of food service management, including food costing, pricing, inventory management and vendor relationships

Played an integral role in Managing food costing activities including establishing ingredient costs, estimating Purchasing amounts, and determining serving sizes.

(Reason for leaving: Left to help run Family business)

Additional Experience:

04/2008 – 04/2009 Strike Miami FL

Executive Chef

11/2005 – 04/2008 Croma Boston, MA

Executive Chef/ General Manager

EDUCATION:

Some College Bunker Hill Community College Boston, MA

Culinary Certification Johnson & Wales Providence, RI

LANGUAGES:

English, Spanish and Portuguese

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