Director of Operations
Resume:
JEREMY
LANCE
CHAVANA
Director of Operations- Restaurant
PROFESSIONAL SUMMARY
Effective leader showcasing strong
administrative, analytical, and
business oversight skills, ensuring
efficiency, growth, and profitability.
Versatile management styles,
capable of adapting and change to
work with all sorts of personalities and
ensuring a memorable experience for
patrons.
CONTACT
PHONE:
EMAIL:
adw1zh@r.postjobfree.com
WEBSITES:
https://www.linkedin.com/in/jeremy-
chavana-6a6203271
https://www.instagram.com/jeremychavana
https://www.facebook.com/jeremy.chavana
HOBBIES
Fishing
Building
Traveling
Family Game nights
EDUCATION
Rochester Institute of Technology
2008 – 2010
Bachelor of Science: Biotechnology, GPA 3.9
Minor in Small Business Administration
Laredo Community College
2005-2008
Major: Biology GPA 4.0 Deans List, Merit Scholarship WORK EXPERIENCE
Mr. Culichi/ Backroom/ Sr. Mostacho – Director of Operations 2018– Present (McAllen, TX & Mission, TX)
- Running a smooth and efficient restaurant is my primary focus.
- Overseeing employees, improving customer satisfaction, developing and conducting training, and other managerial duties such as inventory, budgeting, scheduling, bookkeeping, hiring, administration, evaluations, and branding.
- Develop policies and procedures for customer service and enforce these new goals among all staff to promote more efficient handling of issues.
- Meet regularly with each department head within the restaurant to make sure that employee issues, goals, and standards are being held and handled quickly and
effectively.
- Compile weekly and monthly sales reports for management review.
- Facility Management
- Focus on daily and weekly sales and compare them to previous weeks and prior years of the same week to understand and better our monthly P&L's to ensure maximum profits and maintain cost.
- Conduct market research on surrounding restaurants, providing valuable guidance to execute profitable daily operations of the restaurant.
- Personally deal with vendors and negotiate prices to maintain low cost and maximize profit.
- Office Administration and accounting- pay all utilities, payroll, taxes (Sales & Use Tax, MBST, MBGRT, 941 Liabilities and unemployment taxes), DO & IDO expenses, and
vendors.
- Manage and store daily and monthly sales reports and credit card batches and prepare monthly expense
reports.
- Kitchen and Bar Audits
- Inspect and in charge of several locations.
- Analyze performance, both of individuals and the restaurant.
- Increased sales by 34% by redesigning menu, revamping promos, changing marketing strategies, collaborating with chef to execute new and improved menu, onboard with online ordering platforms (Uber eats, Door Dash, Grub Hub).
- Cut Food and liquor costs by21% by scoping and sourcing new food and produce providers, purchasing from local markets and redesigning and shortening of menu.
- Improved customer rating on social media by 19% establishing Customer service KPIs.
Mariscos El Culichi - General Manager
2016–2018 (McAllen, TX)
- Recruited, interviewed, and hired employees to fill various staffing positions in the FOH and BOH of the restaurant.
- Ensured that all functions and events including corporate parties, reservations, and private parties, were well-staffed and monitored for issues that might arise.
- Met regularly with each department head within the restaurant to make sure that employees' issues were handled quickly and effectively.
- Handled customer complaints and mentored employees on the proper ways to remedy issues with patrons.
- Greeted guests and instructed them to be in contact if there were any issues that needed to be addressed.
- Implemented structure and function to build a proper foundation for the restaurant to run accordingly to plan based on standard variance and deviation.
- Effectively resolved complaints and responded to inquiries in a timely manner.
- Conducted market research on surrounding restaurants, providing valuable guidance to execute profitable daily operations of the restaurant.
- Spearheaded waste and production management to
result in more efficient production and reduced costs by 30%
- File Monthly Sales, Mix Beverage, and Mix Beverage Sales Taxes to Texas comptrollers via Webfile.
- File 94l's and unemployment taxes quarterly to Texas workforce commission and to the state of Texas (IRS).
- Prepared payroll report for all employees and printed out and signed checks through QuickBooks and check
design programs.
- Actively posted and managed posting on Facebook
page with daily specials and events throughout the week.
- Personally delt with vendors and negotiated prices to maintain low cost and maximize profit.
- Prepared and scheduled meetings, new promotions, and new recipes quarterly to keep innovating and keep
people interested in our food.
- Order and monitor inventory of weekly product.
- Focus on daily and weekly sales and compare them to previous weeks and prior years of the same week to understand and better our monthly P&L's to ensure
maximum profits and maintain costs.
- Prepare schedules for Servers, Bartenders, Bussers, Host, Kitchen, and Managers.
- Office Administration and accounting- pay all utilities, vendors, DO expenses, manage and store daily and
monthly sales reports and credit card batches and
prepare monthly expense reports.
Olive Garden – Service Manager & Regional Train the Trainer Manager 2012–2016 (McAllen, TX)
- Partnered with co- managers and service crew members to plan, develop, and implement strategies to provide exceptional customer service.
- Prepared server schedules.
- Startup and End of day Reports.
- Daily Inventory of Kitchen product to control waste.
- Order Produce and Wine for Restaurant.
- Opening duties consisting of restaurant walk- throughs, taking beginning inventory of high-cost products, and foreseeing production task sheets being completed
within specific time frame to maintain Labor% cost.
- Focused on Daily Labor% Cost (Kitchen, Service, To-Go, and standard variance) and made cuts, when
necessary, based on restaurant performance volume.
- Managed the floor while on duty and ran the kitchen line foreseeing out going food [Presentation and
proper garnishment) and enforcing food runners.
- Managed Par Pulls, food rotation, and labeling during shift.
- Host scheduled meetings with the crew to prepare for new promotions and menu changes.
- Enforce policies to ensure rules are being followed and our promises to our guest are 100% Hospitaliano!
- Meetings with GM and DO to understand our P&L and our overall ranking within the corporation based on sales and guest satisfaction.
- Managing welcome excellence to monitor proper
guest count, prompted guest seating, minimizing
waiting time, and ensuring restaurant maximum seating capacity.
- Traveling manager, facilitating restaurants in need of management assistance in the Valley (Laredo, Corpus Christy, McAllen, Harlingen, and Weslaco).
- Corporate Training on new technical advances added to the restaurant [KDS, online catering and ordering, and Kiosk table software).
- Trained newly hired managers and trained managers and restaurant crew with new technical software.
- Managed daily payouts, pay ins, daily cash drops, and prepared weekly accounts payable packets to send
out to corporate office.
- Managed and controlled guest complaints and recovery in person or by phone. Focused on GSS ratings.
- Managed performance reviews and PDRs of the service crew.
- Experienced in all positions of the restaurant.
Safari Pediatrics – Office Manager
2010–2012 (Laredo, TX)
- Oversaw more than 15 administrative employees in a medical office setting.
- Medical Billing and coding to insurances
- Administered immunizations.
- Ear piercings
- Reported immunizations to the state of Texas and sent out Newborn screenings.
- Revised and sealed patient medical records
- Patient referrals to specialists
- Sent documentation and records of selected patients to Insurance audits
- Sent medications to pharmacy via electronic portal.
- Insurance Verification and co payments
- Managed Patient Scheduled appointments.
- Employee Schedule
RITZ Sports Zone – Cashier & Food line
2008–2010 (Rochester, NY)
- Food Court Cashier
- Reconcile and balance register at end of shift.
- Food Prep on 4 different Food Stations
- Storage stocker
- Expo Line Cook
- Concession Food Stand at RIT Hockey Stadium
Red Lobster – Service Professional
2005–2008 (Laredo, TX)
- Provided exceptional customer service to ensure continued loyalty, retention, and satisfaction of our guests.
- Trained in different positions (Server, Host, Bartender, and Line Cook).
- Versatile, quick, and worked with urgency.
- Cashed out servers.
- Signed out servers after clean -up task and silverware were completed.
- Assistant Manager.
- End of Day Reporting
- Guest communication
SKILLS
- Employee Recruitment
- Safety Regulations and Procedures
- Budget Management
- Customer Relations
- Computer Skills (Word, Excel, Publisher, Power Point)
- POS Systems- (Focus, Clover, and Square)
- Guest Services
- Marketing & Sales
- Conflict Resolution
- Team Management & Leadership
- Bilingual (English and Spanish)
- Bookkeeping
- Record Keeping
- Administration
- Payroll & Accounting
CERTIFICATES
- ServSafe Food Management Certification (Exp. 12/2025)
- TABC Certified
- CPR Certified
Contact this candidate