Axel (Alex) Arriaga

• Managed inventory effectively, reducing waste and optimizing stock levels.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained highest standards for beverage quality and service.
• Oversaw the hiring process for new employees, selecting top talent to join our team.
• Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
• Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
• Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
• Managed bar and wait staff and directed hiring program.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Facilitated cross-training among staff members to ensure operational continuity and flexibility, improving overall team effectiveness.

• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Monitored food production to verify quality and consistency.

• Placed orders to restock items before supplies ran out.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Reduced food waste significantly, introducing composting program and revising portion sizes.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Monitored food production to verify quality and consistency.

While working for Ark , l had the wonderful experience of

managing different kitchen themes:

Fat Anthonys - ltalian Cuisine , 300 seats

America Restaurant ; very high volume , 700 seats

Gallagher's Steak House ; 12 million a year sales

Food Courts

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
• Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.

• Streamlined order-taking processes by effectively communicating with both guests and kitchen staff, minimizing errors and wait times.
• Maintained clean and organized table settings, ensuring a comfortable and inviting atmosphere for guests.
• Collaborated with kitchen staff to accommodate special dietary requests, resulting in positive guest feedback.
• Enhanced guest satisfaction by providing exceptional dining experiences through attentive service and timely delivery of orders.
• Addressed customer concerns promptly and professionally, resolving issues effectively to maintain positive relationships with patrons.
• Promoted upselling efforts by highlighting daily specials and suggesting complementary menu items, contributing to an increase in overall sales.

• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.