Food service professional with 20 years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.Thirteen years of experience working in the Food and Beverage industry with 8 years serving in the United States Army. Maintained a clean and professional work environment, performed daily food quality and portion control. Maintain records of food inventory, and large batch cooking in accordance with the policies and procedures of the company and receiving agency. Maintained proper food temperature, controlling or eliminating cross contamination through the use of proper food handling by upholding a sanitary work station and equipment. Experienced in many aspects of the Food and Beverage Industry to include but not limited to (Bussing, Running food, Changing kegs, Bartender, Server, Barback, Cooking, Kitchen Manager, Restaurant and Bar Manager)
Hospitality Focused and Driven
Bilingual in English / Spanish
Culinary arts education
Staff development talent
Hiring and training
Stable work history
Played a key role in obtaining restaurant's liquor license and expanding the bar area, thereby increasing overall sales by 20% from previous year.
Maintained inventory of over $10,000,000 of food and military supplies.
Hospitality and Restaurant Management
Restaurant and Hotel Management
Catering and Event Management
Facilities Management and Design
F&B Operations Management
Beverage Purchasing and Ordering
Quality Service Management
Management By Menu
Management and Supervision
Club Operations Management
American Regional Cuisine
SKILLS AND ACCOMPLISHMENTS
Served in many restaurant venues, including, bar, restaurant, and banquets. Provide tableside food and beverage service to include, breakfast, lunch, dinner, cocktails, buffet, banquets and high volume bartending in sports bar and club settings, dealing with many personality types. Conducted Opening and Closing Procedure (bar set up, cleaning all aspects of bar, closing and locking up the bar); Garnishes preparation; Aided in the preparation of new menus (Food/Beverage).
Sautéing, soups and stocks, reduction, roasting, grilling, poaching, simmering, knife skills, meat and poultry fabrication, garnishing and plate presentation, large batch cooking, and guard manger.
Baked goods preparation, chocolate making, plate garnishing and plate presentation, bread and dessert baking.
Word, Excel, Power Point, Outlook, Windows
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