Restaurant Management, Consultant
Resume:
Larry Escobedo *** E.**th Houston Heights, Texas *7018 ***********@*****.***
Focused on business in hospitality 13 years of experience of casual, High volume restaurants. Career objective is a successful business.
Staff development talent Customer-oriented
Strong leader,
Full service
restaurant background Honed marketing skills Supervisory skills
Bilingual in English, Spanish Employee recruitment expertise, recruiter experienced
Proven sales record,
Point of Sale (POS) Works well under pressure,
interpersonal skills Extensive hospitality background Serv Safe Manager Certified Inventory Management TA.B.C trained in liquor, wine and food service Food Handlers Certificate Upbeat and P
positive Master of sales techniques Excellent communication skills Social media savvy
Energetic Kill Floor Knife experience Baker Wok Master Superior Accurate/Abbatoir Skills
El Picante 2 Project Manager Owner Juan Carlos Amaya May 2011- August 2011
Strengths include:
Project Manager Interior, Menu, Visual and Art designed worked in conjunction with senior designers, architects and engineers to execute a high-end hospitality and restaurant interior. Responsible for obtaining Permits and Serv safe Certified Restaurant.
Objective Statements – Applied myself to Itawamba Community College to obtain SERVSAFE Management Certificate. Exercised and executed for the grand opening in 94 days.
Selected Initiatives:
Created social media platform to advertise, and target market future clientele.
Utilized community for free advertisement
Responsible for increasing sales through Visual display, utilizing family for to cut cost.
Responsible for Kitchen Structure, utilizing self-experience, by having the kitchen centered, having nothing touch the wall.
Key Functions:
Managed different areas of restaurant operations such as future vendors relations and inventory control.
1.Estimated the future daily food consumption due to El Picante 1 and placed orders with suppliers accordingly – Ordered and contacted merchants regarding their supplies on a regular interval.
Made sure the building is up to code with Fire Marshall and the City of Iuka M.S.
Created a similar yet more tropical Menu to match the restaurants interior.
Jus Mac Heights General Manger Owner Kimberly Alvarez Nov. 1, 2014- May 29, 2017
Strengths include:
Attention to detail Business acumen Communication and customer handling skills
Employee motivation/retention Creating dynamic environment
Objective Statements – Applying my leadership skills to motivate restaurant staff to perform at their best abilities to produce solid, continued growth of the restaurant clientele.
Staffing:
Hired staff for various departments according to skills required.
Trained new staff; delineated their responsibilities and restaurant work ethics.
Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety.
Maintained a friendly environment for staff and customers.
Scheduled working hours of staff and rotation of shifts.
Selected Initiatives:
Assisted the customers in answering their queries regarding food quality and service.
Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by staff
Made Kitchen Serv Safe, including cooks at both locations Certified.
Cooked when necessary, and prepped for production to cut labor.
Restructured all the sanitary dispensaries with rules and Serv Safe
Searched the market regarding new recipes in restaurants that could help improve business, and succeeded in sells.
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Key Functions:
2.Supervised all in-house aspects of the restaurant, from in-house decorations.
3.Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control.
4.Specialized in training and motivating new staff regarding their work and responsibilities.
5.Controlled the overall cash flow on a daily basis to meet the weekly expenditures.
6.Helped in promoting business through social interaction.
7.Estimated the daily food consumption and placed orders with suppliers accordingly – Ordered and contacted merchants regarding their supplies on a regular interval.
Work Experience
Waiter, Host/ Cashier, Bartender, Project Manager
El Picante 1&2 Nuevo Vallarta // Oct. 2010 – Nov.2011
Memorized restaurant menus, wine and liquor stock and appropriate entrée pairing, initiated in training techniques, leading to weekly sales to rise.
Support other areas of the restaurant as requested, such as answering telephones, completing financial transactions, stock work, cleanup and documentation
Ability to deal with problems involving several concrete variables in standardized situations, and use judgment to resolve issues.
I managed to run a project on opening a restaurant due to the fact I was always next to the owner every day. From night to day I would either be a waiter at night and run the project in the morning.
Chef
Big Mamou // Dec. 2011- Jan 2012
Prepared learned all Cajun style foods, with strict guidelines from a family friend named Brenda.
Was an opened restaurant and communication with customer was expected with manners.
Due to her knee injury and spending time with family she closed the location.
Kitchen Manager / Chef
Café Luxor // May 2012 – Nov. 2013
Made sure Mediterranean recipe is consistent, temps are up to par.
Responsible for food sales to rise 33% above Alcohol sales.
Utilized my Serv safe knowledge for hygiene and strict food guidelines.
Created a structure for BOH, to keep kitchen afloat.
Cook
Shepherd Park // Nov. 2013 – Nov. 2014
Help certain dishes be more creative. Taught others kitchen hygiene and proper storing. Kitchen education
Trained many who came in on how to execute dishes the proper way.
Cedar Creek // June 2017- Nov 2018
Responsible for creating the proper code structure on boiling crawfish.
Dropped labor and man power hours, with time management, and helping other properly shut kitchen down.
Retail Salesman / Shopkeeper
Paradise Glass Gallery // Nov. 2018- April 2019
Increased customer following and brand awareness through design and management of social media.
Creates sales quotes and purchase orders,negotiating price with vendors to increase our profit margin.
Restructured 3 Stores, 2 in Houston Texas, one in Boulder, Colorado, within 5 months, in my own vision to help sales after my departure, utilizing a platform of no ma'am for the consumer.
Chef
Down house // April 2019 – Dec 2019
Responsible for dropping hours for Boh Staff, cutting labor and making sure everyone leaves at the proper time, with my production speed.
Helping establishment Boh communicate and mesh together to deliver food at proper temp.
Server
City Orchard // Jan. 2020 April 01 2020
Pass the testing to become a team member based on owners and place where the apples come from New York
During times I helped established a structure with the former Managers in sanitation
Until April I remained as a Server, was top in sales in Grand Opening Family only night, based on top in tips over 1000. This information is with the former manager foh Eric Kliechmidt 9
Pandemic/ Omnipotent Edibles March 2020- Present
Created my inventory, monthly menu, deliver
Cooking Styles
American, Mexican, Southern Country, Creole, Tropical, Malaysian, Chinese, Indian, Vietnamese, Thai, Singaporean. Hawaiian Japanese Fusion.
Personal References
Anahita Ghanean /Business Owner/ Café Luxor, My Business Mentor, Former Boss
281-***-**** Houston Texas
Robin / General Manager / Shepherd Park
713-***-**** Houston Texas
713-***-**** Houston Texas
Juan Carlos Amaya/ Business Owner/ El Picante 1&2
662-***-**** Iuka, Mississippi
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