Executive Chef Service Director
Resume:
Juan Mojica
***********@***.***
Driven leader with proven record of operations, guiding diverse teams in delivering exceptional service, and optimizing performance by introducing process improvements. Nearly 26 years of experience delivering on revenue growth goals, maximizing profit margins, and introducing cost controls while sustaining the same level of customer-centric quality. Creative problem-solver and collaborative coach skilled at cultivating a culture of accountability that encourages employee retention and engagement. Expertise in EHS and regulatory compliance.
Core Competencies
Multi-Unit Operations Management Strategic Planning Market & Territory Expansion Continuous Improvement
Employee Engagement Team Building & Coaching Performance Metrics Guest/Customer Experience
Budget Administration Revenue Growth Cost Controls Payroll Accounts Payable & Receivable Forecasting
Sales & Marketing Public Relations New Business Development Regulatory Compliance Purchasing
Project Management Event Planning & Execution Hospitality Leadership Food & Beverage Operations
Facility Maintenance Safety Protocols Menu Development Inventory Management
Professional Experience
Unidine, California and Oklahoma 2020–Present
Dining Service Director / Executive Chef
Guide strategic planning and operations for multi-unit with 850+ members, including monitor several banquet facilities. Support banquet and catering teams with event planning for up to 800 guests. Administer annual budget, as well as develop budgets for each area/facility on the property. Mentor, coach, and train six direct reports and more than 100 seasonal employees. Facilitate daily meetings with team leaders and communicate KPIs, changes to operational guidelines, and service standards and expectations. Negotiate contracts and manage vendor relationships, as well as oversee purchasing, inventory control, and stock rotation. Maintain compliance with all Environmental, Health, & Safety (EHS) regulations. Prepare RFQs/RFPs for capital projects.
Nurtured brand presence within the region, building relationships with vendors, local businesses, competitors, media outlets, and community partners.
Managed planning and execution of a variety of events, including 20-30 weddings each year.
Navigated COVID-19 by sustaining employee morale and communicating frequently with members.
Lockheed Martin and Charles Schwab 2013 - 2020
Executive chef
Oversaw 5 kitchens daily operations
Served as core member of senior leadership team, communicating directly with General Manage strategies for improving operational excellence and maximizing the guest experience.
Reduced overhead and introduced cost controls for bar food ordering process, contributing to sales growth.
Created a culture committed to continuous improvement and built club-wide commitment to sustainable, long-term results.
Redesigned hiring processes and training programs to create consistency and clarity for all staff.
BJ’S RESTAURANT Executive Chef 2008 – 2013
Directed operations, service delivery, and compliance for Food & Beverage division, maintaining profitability within fast-paced, high-volume environment. Recruited, hired, and managed team. Negotiated vendor contracts.
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