Carlos M. Espinosa

**** **** ******, *** *****, CA 94806 Phone: 415-***-**** E-Mail: ad36b1@r.postjobfree.com

Objective

I am looking for a position as a Kitchen Manager or Assistant Kitchen Manager in the restaurant business in which I can grow, develop my skills, and advance my career, giving constant attention to guest satisfaction, company standards and systems, and employee accountability.

Qualifications

Seven years of experience as a Kitchen Manager, with seven years as a KSL and Line Cook with some FOH management knowledge. Bilingual Spanish – English. I have solid communication skills and am well organized and focused as a coordinator of all aspects of restaurant operations . Basic knowledge of MS Word and Aloha Systems.

Education: GED obtained at CET, San Francisco ~ High School Degree, Yucatan, Mexico

Experience

Mi Pueblo Foods Center. Vallejo, CA (11-2012 to 01-2014). Assistant Kitchen Manager.

Was in charge of developing 45 BOH employees. Weekly sales ranged from $60K to $70K. Managed opening/closing procedures, ordering and receiving supplies of daily food items, small wares and small equipment, invoicing. Managed scheduling for BOH employees, benefits, insurance, risk management, external and internal marketing, HR and personnel, labor and food cost control, interviewing, training, coaching, weekly inventories, guest relations, and general customer service.

Specialty’s Café and Bakery. Pleasanton CA.{06-2011 to 11-2012}. Assistant Kitchen Manager. Was in charge of developing 12 to 17 BOH employees. Weekly sales ranged from 30K to 35K week.

Managed scheduling for BOH employees, benefits, insurance, risk management, external and internal marketing, HR and personnel, labor and food cost control, interviewing, training, coaching, weekly inventories, guest relations, and general customer service.

Chevy’s Fresh Mex San Francisco/South San Francisco, CA (05/09-01/10)

Kitchen Manager: Was in charge of developing 20 BOH employees. Weekly sales ranged from $50K to $70K. Managed opening/closing procedures, ordering and receiving supplies of daily food items, small wares and small equipment, invoicing. Managed scheduling for BOH employees, benefits, insurance, risk management, external and internal marketing, HR and personnel, labor and food cost control, interviewing, training, coaching, weekly inventories, guest relations, and general customer service.

Sodexo Food Services. San Francisco, CA (01/10-10/10

Line Cook-Assistant Chef ~ Was in charge of preparing and maintaining food standards following executive chef’s instructions for up to 300 art students at the Academy of Art University.

California Pizza Kitchen. Corte Madera, Walnut Creek, San Francisco, CA (14 years)

Line Cook (06/95 -11/97). Kitchen Shift Leader (11/97-07/02). Kitchen Manager (07/02-09/09).

* Trained, developed and cross-trained employees. Put systems in place and assured compliance with company standards. Was in charge of developing up to 25 BOH employees.

* Hired dishwashers and promoted them to prep cooks, then to line cooks, building cross training, self- trust & pride.

* Utilized store and company reports and evaluated store strengths and weaknesses, in order to make improvements and try out new ideas. Weekly sales ranged from $50K to $90K.

* Conducted food and liquor inventories with constant focus on daily invoicing, daily waste bin counts, variance reports, and daily and weekly sales reports.

Resume of Carlos M. Espinoza

April 29, 2014

Page two

* Daily preparation of a weekly food focus item with BOH, following company standards and cooking techniques, with an open recipe book & reviewed it in pre-shift meetings with FOH crew to increase menu knowledge and sales.

* Daily and weekly review of line pars to minimize waste and increase productivity. Set up pars for food, liquor and paper ordering system.

* Followed up on daily waste logs and line checks, focusing on assuring high food quality and reducing food waste, following FIFO procedures, and compliance with correct cooking temperatures for meats, sauces and certain produce, as specified by health department and company standards.

* Daily and weekly review of variances, paper cost & food cost issues with BOH & FOH employees.

* Ordering and taking delivery of produce, small wares and small equipment.

Bon Appétit Management Co. San Francisco, CA (2 years)

Line Cook-Assistant Chef (09/92-12/94) ~ Responsible for daily preparation of food items at the pantry and fryer stations. Coordinated and managed BOH staff for catering, facilitating proper execution, and ensuring high customer satisfaction.

Marriot Hotels. San Francisco, CA (2 years)

Prep and line cook (01/89-09/92) ~ Responsible for daily preparation of food items.

Cliff House Restaurant: San Francisco, CA (1985-1992). Prep Cook

References

Rev. Rolando J. Leiva, Pastor MINISTERIOS BELEN of the Evangelical Covenat Church. 415-***-****

Frank Calero GM CPK 305-***-****

Ricardo Malagon KM OF CPK. 520-***-****

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