Jorge A. Bautista

**** ******* ***** ****: 210-***-**** San.Antonio,Texas zip code 78233 ad3lj6@r.postjobfree.com

OBJECTIVE:

Seeking a position in RESTAURANT MANAGEMENT where my extensive experience, education, background, skills and abilities will be used effectively.

SUMMARY OF QUALIFICATIONS:

*Provide a professional level of culinary management, personnel supervision and

Customer service expertise via a combination of formal education, continued training

And years of practical hands-on experience.

*Coordinate all daily operations and evaluate administrative procedure to ensure

Proper food preparation and total quality management.

*Supervise a front or back house team, routinely monitoring their job performance

And adjusting necessary to assure efficient courteous service while maintaining integrity under pressure at all times.

*Train and motivate staff or management personnel in menu /liquor information,

Company policies, customer service, sanitation safety procedures and specific job related

Duties, thereby generating highly skilled and enthusiastic employees.

*EXECUTE BUDGETS, PREPARE REVENUE PROJECTIONS, PURCHASE INVENTORY AND SUPPLIES, analyzing the cost and quality of all items acquired to

Ensure a genuine saving is achieved and that established company standards are met or exceeded

*INTRODUCE AND IMPLEMENT INNOVATE IDEAS concerning menu and wine selection, culinary creation, labor material cost, managements techniques, employee

Incentive and training programs, which enhance overall operations as well as ultimately

Increase annual profits.

resolving problems and tactfully diffusing sensitive or volatile situations.

PERSONAL PROFILE:

Over 28 years combined experience in kitchen, food and beverage operations, management, personnel supervision, training and motivation, purchasing, budgeting, inventory/quality control, customer service, gourmet cuisine, wine selection, computer applications and international communications.

PROFESSIIONAL EXPERIENCE:

2020- Present Sagora :Executive Chef Specialist.

*Plans and directs the operationof the assigned accounts in support the key performance Indicators

*Trains motives and develops management personnel to achive high level of morale and efficient.

* Monitors Financial reports of the accounts to ensure budgetary compliance with Regional and corporate.

* Develops recommends and implements new menus, and best practices,

*2017 – 2020 Outback Steak House/Executive Kitchen Manage

Coordinated All daily From and Back operations and management functions

Supervise all staff provided training for all new hires and Mentor as needed

Monitor quality and Inventory control Food, and LBW control P&L

2018 -2017 BJ’s Executive Kitchen Manager coordinated all daily back houses

Operations and management functions

Supervise training all kitchen staff and management personnel

Provided training for all new hires and mentor management as needed

Order foods and supplies monitor quality and inventory control and P&l

2013-2018 Maint Event: San Antonio Texas Executive Kitchen Manager

* Coordinate all daily back house operations and management functions.

* Supervise over 200 staff and management personnel.

* Provide training for all new hires and mentor management as needed

* Order foods and supplies monitor quality and inventory control.

* Maintaining good food cost 25% and B.O.H. labor 6% per year.

* Opened 7 New NCO seperate locations .

2000-2011 J. ALEXANDER ‘S; San Antonio, Texas Executive Chef

* Coordinate all daily back house operations and management functions.

* Supervise over 40 staff and 5 management personnel.

* Provide training for all new hires and mentor management as needed.

* Order foods and supplies monitor quality and inventory control.

* Cut food costs by 18% and labor costs by more than5% per annum under budget.

* Opened 5 separate locations with over 50 menu items representing traditional

American food.

1995-2000 THE CHEESECAKE FACTORY/ GRAND LUX CAFÉ; Las Vegas, NV Kitchen Manager

* Coordinate all daily back house operations and management functions.

* Supervise over 200 staff and 11 management personnel.

* Provide training for all new hires and mentor management as needed.

* Order foods and supplies monitor quality and inventory control.

* Maintaining good food cost 25% and B.O.H. labor 6% per year.

* Opened 5seperate locations with over 225 menu items representing world cuisine.

FORMAL EDUCATION:

FACULTAD de CIENCIAS de la ADMINISTRACION COAHUILA MEXICO

MAJOR BUSINESS ADMINISTRATION.

AWARDS:

BEST RECIPES KNOWLEDGE

BEST QUALITY AND COST CONTROL

ALLWAYS RUN THE CLEANES RESTAURANT.

OTHER LANGUAGES:

READ, WRITE AND SPEAK FLUENT SPANISH.

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