Installation Manager Executive Chef
Resume:
Luis Geovanni Alvarado
**** ********* **** ******** ***** VA.
Objective
I am seeking a position as a manager where I can use my leadership and team-building skills to improve companies' operations and revenues.
Qualifications
BS in Business Management (graduation date 2022)
AAS in Culinary Arts
Serve safe certificate
Purchasing Certificate
Nutrition for foodservice certified
Wine and beverage management certified
Supervision and Management Certified
Fluent in the Spanish language
Achievements
Schultz Customer Satisfaction Award for The Hampton Roads area.
Tucanos Brazilian Grill General Manager of the year 2019
Gold medal people’s choice award For “Hampton Roads Magazine” Tucanos Brazilian Grill
Tucanos Brazilian Grill Most improve restaurant for 2018
Manager of the year for Golden Corral in 2015
Winner team member of the March of dimes in 2012, dish feature in
Hampton roads magazine cover page as a dish of the year.
Assisted the Swan Terrace Restaurant to become the number five best
restaurant in Hampton Roads. (By Hampton Roads Magazine.)
Gold medal people’s choice award For “Hampton Roads Magazine” Golden Corral
Magazine” Best Brunch in the South. As wells Gold medal winner for Banquets in
the Southside.
Work Experience
Schultz Landscapes 2020-2022
Territory Director
As a Territory Director, I manage a territory from Henrico County to Virginia Beach. To include 75 sites, 2 operations managers, 1 enhancement and installation manager, 8 maintenance crews, and 2 enhancement crews. Achieve companies record customer satisfaction awards for the Hampton Roads area. Increase area revenue by 25% by lowering labor costs, improving daily maintenance operations, and increasing enhancement sales by increasing customer satisfaction and building relationships with current customers. Duties would include meeting with current, and future clients, creating maintenance, installations, and enhancement proposals, Contract writing, working with vendors and suppliers to ensure the lowest cost possible, and securing supplies, and equipment during the supply shortage crisis.
Rebuild, the entire team within the first 3 months, train and develop three managers 10 crew leaders, and continue development of the team to ensure proper staff levels, during all seasons.
Tucanos Brazilian Grill 2017- March 2020
As Tucanos Brazilian Grill GM I managed a 5.5 million dollar restaurant. I hire and train my management team. Two hospitality managers, one Executive Chef, three hourly managers and, a team of 80 team members for the front and back of the house. I took over a failing restaurant with sales, labor, food cost, and expense issues. When I took over the restaurant food cost was 34.8% and labor was 18.5% sales were on decreased by 10% year after year since opening. Expenses in the P&L were high compared to the budget. The restaurant was losing 30,000 to 60,000 monthly. I was able to lower food costs to 31.5 and I was able to get the labor in line to 13.5% in the first six months and lower the restaurant expenses by 6% by a period after the first three months. This earned me “Most Improve Restaurant” for 2018. In 2019 I continue the trend, I also become a training restaurant and a multi-unit manager. I am currently managing Tucanos Greenville in SC. And Tucanos Oyster point in Newport News Virginia. Tucanos Oyster Point ended 2018 with 19% up on sales from the prior year. And 2019 was up by 10% on sales compared to 2018 I receive GM of the year 2019. I am very knowledgeable of all P&L aspects and EBIDAT always looking for more efficient ways to accomplish a task while maintaining the highest standards.
Golden Corral 2013- 2017
General Manager
Kitchen manager level III move up to General Manager.
I began Golden corral as a level III manager work my way up to the level I kitchen manager and eventually General Manager. I have been a GM for three years with a 4.5 million dollars on yearly sales restaurant Took a failing restaurant 19 out of 20 into the top 5 restaurants in the company; by controlling food cost from a 35% to a 29% and labor from a 29% to 19%. Overall guest satisfaction from 45% to 86% By training and developing staff. Develop 2 KM and 2 Hospitality managers.
Christopher Newport University May 2012- 2013
Catering Sous Chef
In charge of three kitchens, Ferguson center for the arts, David Student
Union Catering kitchen, as well as the Presidential kitchen. Run a total staff of 15
Members; develop menus for all University's presidential evens. As well as
personal dinners for visiting artist and performers at the Ferguson Center for the
Arts. My continue drive for success and customer satisfaction is making us hit
new marks in our annual budgets including a 5% drop in food cost and a 6% drop
in labor cost. Have held many events of great volume brunches for 1100, plated
dinners for 800 and many buffet-style lunches and dinners for well over 1000
guest.
The Founders Inn Hotel Mar 2010- May 2012
(Property manage by Capella luxury hotels)
Banquet Chef.
Develop and execute tastings menus for weddings, reunions, private
parties, and all occasions held at the Founders Inn Hotel. Train and develop new
crew members in the banquet department as wells the fine dining restaurant
The Swan Terrace.
Swan Terrace
Sauté Chef
Responsible for culinary operations for the Swan Terrace Restaurant and
Hunt room Café with a combined capacity of 200 guests (ala carte & banquet
Fine dining style), which include high volume line cooking, product
presentation, menu creation/costing, and implementation cost control and
purchasing support (including inventory and auditing food storeroom items),
Cut, trimmed and boned meats, seafood, and poultry for cooking. Portion cooked
Foods according to the size of portions and methods of garnishing. Prepared and
Maintain the station used for prep cooks. Assisted Sous Chef in the creation of
Daily specials, soups, etc.
Holiday Inn and Suites Feb 2009- March 2010
Expediter
Expediter took the orders from the dining room and relay them to the
stations in the kitchen. Place the finishing touches on the dish before it goes to
the dining room. Experience Banquet works for weddings and reunions, plated
and buffet-style events. Experience in the linework Fryer station, Grill station,
Pizza station and Garde Manger. Experience in preparing and setting up the Breakfast
buffet, with to order egg station, maintaining product and cleanliness of the line.
U.S.N
Leading Logistic Control Financial Officer 2000-2007
Purchasing, contracting, inventory cost control accounting and
storage of materials to support naval aviation and ship movement.
Management and track operations of up to twenty million dollars annually
consistently saving time and money by procuring the proper levels of
materials and achieved the highest scores on inspections and evaluations.
References
Mike Davis 757-***-****
Kenny Newman 757-***-****
Richard Mason 334-***-****
Marisela Andinolaboy 757-***-****
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