Executive Chef Assistant Manager
Resume:
Adriana Garcia
Chandler, AZ
**************@*****.***
Professional Experience
Stone & Vine Urban Italian; Chandler, AZ 12/2023 – Present Assistant Manager
Hired on into role, working alongside 4 other Assistant Managers, 1 Kitchen Manager, and a BoH Team Lead to run the location; Splitting General Management duties amongst entire team
Oversight of 40 total staff; 180 capacity concept seeing an average of $90k per week
Responsible for overseeing Hosts and Catering Orders; Bi-Weekly consistent coaching sessions for each staff, Inventory Ordering, Scheduling, and Maintenance Brio Tuscan Grille; Gilbert and Scottsdale, AZ 08/2007 – 11/2023 General Manager & Executive Chef 2019 – 2023
Promoted to General Manager 7 months prior to losing Executive Chef, absorbing that role as well; The 3 replacement Exec Chefs only lasting between 2-6 months
Grew average sales from $40k/week once starting to $91k/week upon leaving
Oversight of around 65 total staff; Concept seating 340
Maintained all previously listed duties, particularly in the Executive Chef half of the role; Training management to take over responsibilities and delegating amongst them with a close eye and helpful hands
Assistant Manager & Sous Chef 2017 – 2019
Following closure of Scottsdale location, transferred to original Gilbert location, landing originally back as a Sous Chef before quickly becoming a FoH Assistant Manager as well as maintaining his Sous Chef duties
Oversight of 65 total staff; Responsible for Scheduling, Functioning as Event Coordinator, Bar Ordering, Hiring, and running the floor
Managed bar inventory costs at 1.5%
Executive Chef 2014 – 2017
Transferred to Scottsdale location, Overseeing 4 Sous Chefs and 25-30 BoH staff
Maintained all duties and oversight; Additionally Responsible for Hiring, P&Ls, and Developing weekly specials
Developed weekly 5-course meal for 15 guests, matching dishes to selected wines
Managed Food Costs below 1.5%; Managed total store Labor Costs at 13%, far lower than the 17-19% daily goal
Identifying areas needing cost reduction and process improvement Training Sous Chef 2011 – 2014
Responsible for BoH Scheduling, Inventory Management, Ordering, Training, Maintenance, and Reconciliation of Invoices
Team Lead 2009 – 2011
Host / Line Cook 2007 – 2009
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