ARMANDO G. DIAZ
Chicago,IL
Summary
Dynamic Restaurant, Bars, and Events professional recognized for exceptional creativity and strong leadership capabilities. Expertise in both front-of-house (FOH) and back-of-house (BOH) operations encompasses training, food safety compliance, and event coordination. Proven track record in time management and creative problem-solving ensures streamlined F&B operations while delivering outstanding guest experiences. Aiming to leverage these skills to drive innovative strategies in a forward-thinking organization.
Overview
17
17
years of professional experience
Work History
Task Force Executive Chef
Multiple Properties
01.2022 - Current
- Design and implement plans to improve the organizational culture and environment of culinary and F&B operations.
- Institute mentorship programs for junior chefs to assist in growth that benefits the organization.
- Research and develop new menu concepts in collaboration with the corporate team.
- Develop recipe books and front-of-house (FOH) plating guides for the training of all staff.
- Oversee culinary and F&B budgets, managing labor and food costs to hotel specifications.
- Lead and train culinary teams of up to 35 colleagues in outlets, including restaurants, pastries, and banquets.
- Assist and train leaders in proper scheduling based on Olympia guidelines.
- Lead mock EcoSure inspections to review with F&B leaders in preparation for EcoSure inspections.
- Collaborate with other departments on marketing and online social activations within the properties.
Area Executive Chef and Beverage Director
The Confidante/Hyatt Regency Miami
Miami, FL
01.2020 - 01.2022
- Spearheaded the execution of strategic and flexible menu/concept redesign of multiple properties
- Developed and implemented new F&B and Culinary operations to repurpose the operation for maximum profitability
- Proficient in BirchStreet procurement systems to streamline inventories and cross-utilize product
- Managed Culinary and F&B budgets including Labor and Food Cost to hotel specifications
- Collaborate with human resources on recruitment, training and coaching opportunities
- Ensured F&B team upheld strict standards of food safety and health inspection guidelines through consistent training
- Developed multiple Banquet menus to capture the needs of business and wedding groups leading to banquet revenues of $10 million in 2021; a record for The Confidante
Senior Executive Sous Chef
Andaz 5th Ave
New York, NY
01.2016 - 01.2020
- Oversaw two departments of up to 22 union associates
- Contributed to increased food sales in The Bar Downstairs from 2016 to 2017
- Collaborated with Executive Chef to control and improve all culinary outlets within the property
- Scheduled, staff, and execute weekly payroll for culinary and stewarding departments based on union guidelines
- Maintained and aimed to decrease food and labor cost
- Implemented progressive discipline actions within established guidelines
- Designed and developed menus for restaurant, bar, and banquets in coordination with Executive Chef
- Guided team during transition of three outlets to one outlet and redefined Andaz culinary mission
Chef De Cuisine
Antlers Lodge Hyatt Hill Country Resort and Spa
San Antonio, TX
01.2014 - 01.2016
- Designed and developed fresh seasonal menus
- Led team of 5, trained them on cooking techniques and sanitation practices
- Assisted the Executive Chef in preparation and training for EcoSure inspections
- Increased the Restaurants rating on Opentable from 3.3 Stars to 4.1 Stars
- Executed plated banquet dinner events when requested
- Coordinated and executed quarterly wine/whiskey/beer dinners with local producers
- Developed menu and executed offsite catering events
Executive Sous Chef
Noca
Phoenix, AZ
01.2008 - 01.2013
- Set up ordering and manage inventory for all food product for maximum profit and freshness
- Developed a pastry menu based on a collaborative effort with Pastry Chef Kriss Harvey
- Functioned in the role of Kitchen Manager
- Oversaw kitchen operations which included personnel hiring, training, and terminating actions for a 13-member team
- Assisted as a co-team member tasked with opening a 2nd restaurant 'Nocawich,' a Sandwich Shop in the Phoenix airport
- Effectively managed catered events including customer-site cooking, supervising wait staff, and developing specific menus according to customer specifications
Education
Level 1 Sommelier Certification -
American Sommelier Association
01.2018
Associate of Culinary Arts -
Scottsdale Culinary Institute
Scottsdale, AZ01.2005
Skills
- Budgeting and cost control
- Strategic leadership
- Vendor relations
- Extensive wine knowledge
- Culinary expertise
- ServSafe certified
- Employee engagement
- Microsoft Word
- Microsoft Excel and PowerPoint
References
References available upon request.
Timeline
Task Force Executive Chef
Multiple Properties
01.2022 - Current
Area Executive Chef and Beverage Director
The Confidante/Hyatt Regency Miami
01.2020 - 01.2022
Senior Executive Sous Chef
Andaz 5th Ave
01.2016 - 01.2020
Chef De Cuisine
Antlers Lodge Hyatt Hill Country Resort and Spa
01.2014 - 01.2016
Executive Sous Chef
Noca
01.2008 - 01.2013
Level 1 Sommelier Certification -
American Sommelier Association
Associate of Culinary Arts -
Scottsdale Culinary Institute
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