Sales Customer Service

Eliud O. Cotto Marcano

CAREER HIGHLIGHTS

Food & Beverage

** ***** ** **** *** beverage experience including table service and beverage management.

Oversaw quality control, food preparation, and presentation.

Ensure strict kitchen cleanliness and sanitation policies.

Support the company vision through ownership and accountability for the overall sales, profitability, leadership and management of stores within assigned store. Primary responsibility is to drive Managers and All Team Members to execute their job duties by creating a fun, challenging, and rewarding culture.

Management

Directed activities of all staff engaged in daily restaurant operations.

Supervised staff with the goals of providing exceptional customer service while maximizing efficiency and profitability.

Hired, trained, evaluated, and disciplined employees.

Developed and executed policies and procedures designed to continually improve daily operations.

Spearheaded proper execution of new menu items.

Prepared employee work schedule and assignments.

Managed daily kitchen financials, prep sheets, and codification of all invoices.

Responsible for updating all pricing of the inventory sheets and setup parts on the prep sheets and changing them according to the budget sales and covers.

Established incentive program that increased profit while raising employee moral and performance.

Oversaw operations for all food inventory, liquor inventory, purchasing, and daily production charts.

Successfully managed a restaurant making $8 million per year with over 100 employees and 30 different vendors.

Traveled statewide to develop menu items, worked with managers and employees for opening and/or closing restaurants, and supervised operations of those restaurants.

Trained and developed management staff for FreshMex Corp. statewide.

Handled pre-shift and post-shift meetings for all staff members of each shift to ensure effectiveness of services and full operation provided by all employees.

Supervised staff in front-of-house and back-of-house.

Oversee Restaurant Wide:

• Sales Performance

- Achieve weekly, monthly and annual comp and target goals

- Unit Per Transaction objectives

- Average Dollar Sales objectives

- Payroll and scheduling objectives

- Meet sales contest objectives

• Operational Discipline

- Maintain great looking and functioning stores

- Manage according to standard operating procedures

- Reduce shrink using company tools and resources

Event Planning

Developed and implemented 35 events with attendance ranging from intimate gatherings of 15 to socials in excess of 1,500 people.

Created and designed learning materials and coordinated spring training.

EXPERIENCE

Executive Chef 2004 – August 2012

Chevys Mexican restaurant, Lake Buena Vista, Florida

Executive Chef April 2002 - 2004

Crocodile Reef Bar & Grill, Orlando, Florida

Line Cook (Lead Cook ) 2000-2002

Cheesecake Factory, Orlando, Florida

Line Cook (Lead Cook) 1998-2002

Fridays, Orlando, Florida

Eliud O. Cotto Marcano

CERTIFICATIONS

Certified Food Safety Manager Issued June 28, 2010

The National Registry of Food Safety Professionals

EDUCATION

San Juan Marriott Hotel & Casino

Chief Apprenticeship Program. 1996-1998

University of Puerto Rico

Culinary Arts. Graduated: 1998.

Johnson &Wales University – South Carolina Campus

Hotel and Restaurant Mgnt. Human Relations, Ice Carving, Food Preservation, and Amenity Design, Graduated: 1996.

LANGUAGES

Fluent Spanish

REFERENCES

Available upon request.

Contact this candidate