Banquet Server Candidate - Hospitality Professional

LUIS FERNANDO MACÍAS UREÑA

Raleigh, North Carolina, U.S.A.

Phone: 512-***-****

Email: ************@*****.***

PROFESSIONAL SUMMARY

Senior hospitality professional with extensive experience in restaurant operations, culinary leadership, and business development. Proven track record in opening, designing, and managing restaurant concepts, while overseeing administrative, financial, and cost-control strategies. Strong leader with a collaborative mindset, focused on operational excellence, quality standards, and sustainable business growth. Adaptable professional open to operational, culinary, and leadership roles aligned with performance improvement and business objectives.

CORE COMPETENCIES

Restaurant Operations Management

Culinary Leadership & Menu Development

Cost Control, Budgeting & Inventory Management

Administrative & Strategic Planning

Team Leadership & Staff Development

Vendor & Purchasing Management

Quality Control & Guest Experience

Food Safety, Hygiene & Workplace Safety

Problem-Solving & Decision-Makin

PROFESSIONAL EXPERIENCE

La Casa del Rock Restaurant

Guadalajara, Jalisco, Mexico

Director of Operations Executive Chef

August 2024 – December 2025

Planned and executed administrative, financial, and accounting strategies to support operational efficiency.

Oversaw full restaurant operations, including financial performance, cost control, and compliance.

Directed daily culinary operations while maintaining quality standards and consistency.

Coordinated special events and managed corporate client relationships.

Developed, costed, and updated menus aligned with concept identity and profitability goals.

Controlled budgets, food costs, inventory systems, and purchasing processes.

Led and supervised kitchen, service, and food & beverage teams.

Managed strategic vendors and ensured ingredient quality standards.

Supervised cooking methods, culinary processes, and operational workflows.

Organized tastings, pairings, and curated dining experiences for guests.

Coyote Cave – Wood-Fired Grill Restaurant

Guadalajara, Jalisco, Mexico

Director of Operations Executive Chef

June 2022 – November 2025

Led the restaurant’s full operation from concept development through opening and growth stages.

Designed and consolidated the culinary concept and operational model.

Recruited, trained, and managed kitchen and service teams.

Developed and evolved menus focused on wood-fired cooking techniques.

Implemented cost-control systems for food, supplies, and key operational inputs.

Managed supplier relationships and purchasing strategies.

Ensured consistent service quality, operational standards, and guest satisfaction.

EDUCATION

Bachelor’s Degree in Public Accounting (Coursework Completed)

University of Guadalajara – Guadalajara, Jalisco, Mexico

CERTIFICATIONS & SPECIALIZED TRAINING

Specialization in Gastronomy

International Culinary School – Guadalajara, Jalisco, Mexico

Sommelier Specialization

International Culinary School – Guadalajara, Jalisco, Mexico

LANGUAGES

Spanish: Native

English: Intermediate

REFERENCES

Available upon request.

Contact this candidate