Worked for the Olive Garden for 11 years started as a line cook and became a certified trainer, Culinary Assistant, and was promoted to management. Worked all fields in the restaurant, line cook, prep cook, dish washer. Worked as a busser, server, host and bartender. Have also worked for carrabbas as a line cook and prep cook , Friday's as a line cook and prep cook, Red Lobster as a line cook and prep cook and publix as a stock person in the past. I am a hard working, high energy, motivating kind of person, who loves the hospitality industry.
In charge of writing the schedule for the culinary team, focusing on AvsT being below 10% a month and a Total Quility score of 8 or below, and the best guest satisfaction as possible for taste and temperature of food, and P.A.C.E of meal.
In charge of writing the schedule for the whole restaurant, and hiring new team members, doing all paper work, and conducting orientation, and filing their I-9 as well and running operations.
Was in charge of writing a schedule for the host staff, bartenders, and bussers. Focused on a clean dining room, lobby area, and cleanliness in the bar. Worked on controlling alcohol waste, 15% or below. for wine, beer and liquor.
In charge of cross trainer team members, in culinary from, Saute, grill, appetizer, assemble, and prep cook, dish washers.
The right hand man for the culinary manager, focused on a clean kitchen and low food cost for AvsT, Also trained saute at two new restaurant openings
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