Executive Assistant

Lorenzo Gabriel. Rueda

**** ******* *** - *** *****, NV 89121

Home 702-***-**** Cell 702-***-****

********@******.***

HIGHLIGHTS OF QUALIFICATIONS

* 20 years’ experience in Kitchen environments, including customer service.

Streamlined departmental finances, labor, supplies, budget preparation, personnel issues and opportunities Developed cleaning schedules and projects to improve sanitation and organization.

Responsible for personnel training in the areas of Fire Drills, Risk Management, OSHA regulations, Board of Health Standards and Regulations, chemical use, and cleaning of kitchen equipment.

Researched and sourced for the most cost-effective products for china-glass-silverware, ovens, grills, steamers, dish machines and other commercial products. - Ensured there was Banquet/Catering and Culinary support to execute plated and buffet meals.

Obtained & Ensured that the proper Board of Health permits were being used for each food outlet

Monthly Inventories of C, G, & Maintained monthly check books for supplies and sent out weekly updates. Overseen capital expenditures ordering and implementation. Interviewed and hired managers and hourly employees. Created dynamic employee engagement programs for the overall well-being of the department.

WORK HISTORY

2020- Present

Luxor Hotel & Casino Executive Steward

2019- 2019 Senior Executive Steward

Luxor Hotel & Casino

2017- 2019

Paris, Bally’s & Planet Hollywood Assistant Executive Banquets & Operation

2014-2017

Cosmopolitan Assistant Executive Steward

Of Las Vegas

2010-2014

Palace Station Executive Steward

Casino, Las Vegas, NV

2007-2010 Room Chef Colorado Belle and Edgewater

Casino, Laughlin, NV

2006-2007 Sous Chef Palms’ Resorts and Casino

2003-2006 Sous Chef and Executive Steward Cannery Hotel and

Casino, Las Vegas, NV

1998-2003 Master Cook and Saucier Rio Hotel and Casino

Casino Las Vegas, NV

SPECIALIZED TRAINING

Culinary Training Academy Restaurant Operations

Serve Safe Certification National Restaurant Association

Training Program

I grew up in a restaurant environment. My family had me helping since I was a teenager. Through the years I have had the opportunity to work with great chef which has greatly increased my Knowledge of the food industry. This experience has developed my passion and skills for my continued success in this field.

My computer skills have been beneficial in creating spreadsheets and budgets. I am also proficient in Spanish and English.

OBJECTIVE: An Executive Steward / Room Chef Management Position in the Main Kitchen at a Casino Resort with supervisor responsibilities in the Buffet and the Team Member's Employee Dining Room

(E.D.R).

• Responsible for supervising 100-114 staff members to service restaurants, production kitchens and banquet events.

• Responsible for actively building and retaining customer relations and acts as a mentor to employees in order to provide superior customer service

• Follows and maintains department objectives, standards, and guidelines to ensure proper operation of department, make sure all kitchens and front of the house outlets are not violating any Health Department regulations.

• Assists in ordering and receiving all non-food items within the Food and Beverage Department, ensuring adequate par levels of inventory.

• Inspects equipment and ensures all equipment is in working order and up to Luxor Hotel and Casino’s safety and cleanliness standards; authorizes replacement parts for equipment in the food departments.

• Set up, tear down and service banquets events ranging from 1 to 1500 people.

• In charge of ongoing daily functions in 20,000 square feet of meeting/convention space on an average day.

• Coordinated CG&S equipment delivery for daily events.

• Trained, supervised and evaluated team members..

• Worked with AS400 casino product ordering system and with Coupa direct product ordering system.

• Updated excel ordering sheets, updating excel labor and revenue spread sheets.

• Trained all new Kitchen Workers and Kitchen Utilities, Lead Shifts.

• Make sure that we stay within budget in all outlets for CG&S, operating supplies and Labor.

• Set up, tear down and service banquets events ranging from 1 to 1500 people.

• In charge of ongoing daily functions in 20,000 square feet of meeting/convention space on an average day.

• Coordinated CG&S equipment delivery for daily events.

• Trained, supervised and evaluated team members..

• Worked with AS400 casino product ordering system and with Coupa direct product ordering system.

• Updated excel ordering sheets, updating excel labor and revenue spread sheets.

• Trained all new Kitchen Workers and Kitchen Utilities, Lead Shifts.

• Make sure that we stay within budget in all outlets for CG&S, operating supplies and Labor

Contact this candidate