Manager Sales
Resume:
Juan A Torres
**** ***** **** ****** #*** Orlando Fl.32821
*******@*****.***
Overview
Goals
Education & Qualification More than fifteen years of cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Positive and productive team oriented work environment and encourages open communication
Specializing in Italian, French, Mexican and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited.
While Building on my experience and utilizing my strengths, I plan on obtain a position offering room for professional development and continual enhancement of my skills.
To become part of a successful team and continue growing professionally in the Food and Beverage Area.
. All Windows applications/ Microsoft office
. State Manager Certification.
. Leadership Certification
. Universidad Autonomy of Mexico – Survey Engineering
. Culinary School of Mexico – Institute of Spain – Garden mangier – Saucier
Areas of Expertise .Languages, English and Spanish. Read, Write and Speak.
• Sous-Chef. experience with million-dollar, upscale establishments
• Trained by Stephen Komives Institute Culinary of America New York, Phellip Cuening Cordon Blue French, Glen Rice Institute Culinary of America California.
• Training and development specialist; teaching instructor
• Successful catering experience (6,000+ people)
• Maximizing kitchen productivity and staff performance
• Control Labor and Food Cost
• Seek input from customers to determine needs.
• Takes appropriate action to meet and exceed customer’s satisfaction.
Professional Experience Areas USA. Ruby Tuesday Orlando International Airport
Executive Chef /Kitchen Manager
Managed staff and oversaw production of high-volume establishment over half a Million sales
* Manage an F&B operation with multiple concepts for a worldwide corporation in airports and highways plazas (Orlando International Airport, Florida Turnpike)
* Support, train and coordinate opening of multiple concepts nationwide
* Responsible of day-to-day administrative and operational duties for the MCO operation with 80+ employees with management team.
Reunion Ginn Resort 2011-Present
2004 - 2011
Chef Partie
• Supervising food operation of Reunion Water Park. Forte Fine Dinning, Eleven and Seven Eagle Restaurant
• Train and direct cooks/servers.
• Plan menu, assure quality control, and minimize waste.
Ramada Plaza/Westgate Resorts- Smokehouse Grill 2003 - 2004
Executive Sous Chef
• Supervised cooks/chefs.
• Managed back house operations.
• Performed purchasing function for this $2 million upscale establishment specializing in Western American cuisine.
• Hire, train and direct kitchen staff
• Generated and develop new ideas to improve existing and future conditions to improve revenues
•
Coronado Spring at Disney World- Maya Grill 2003 - 2004
Area Chef- Food Production Facility
• Managed staff and oversaw production of high-volume establishment for this $6 million upscale Pavilion specializing in Italian, Chinese, and Mexican cuisine.
Westgate lakes Resort Smokehouse Grill
Cook/ Sous Chef
. Responsible for Restaurant Kitchen and Banquets. operation
on a daily Basis Control of Purchasing for the entire
Department needs.
. Develop Menus for special event on different states, include
David Siegel Foundation
Top Ten Sales Timeshare Dinner for Westgate Properties
and private Events for Jude Community
1994-2003
Key Largo-Francesco and Venetian Italian Restaurant 1990-1994
Lead Cook/ Sous-Chef
• Sous-Chef for restaurant serving Italian and French Cuisine, producing $2.4 million in revenues.
• Hire, train, and direct cooks/chefs.
• Plan menu, star project to make significant contribution to the company.
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