Summary
Overview
Work History
Education
Skills
Timeline
Generic

Bryant Lopez

Wichita,Kansas

Summary

Energetic and reliable individual looking to expand my knowledge and experience in multiple fields. With close to 18 years of experience in both auto and food industries, all while working in high pressure environments where timing, presentation and customer service are key. Dynamic individual that works well in stand alone situations or within a team setting in order to provide the best service possible to our customers and guests. Pursuing a position in an established organization where focus, dedication and the love for field is always demonstrated. Highly skilled in diferent environments and always staying true to set procedures and established company protocol. Bilingual abilities have helped me throughout my career to communicate with everyone efectively in many professional settings as well as my outside of work life. Very passionate about the automotive industry and providing an awesome experience to every guest that walks through the doors of the establishment.

Overview

21
21
years of professional experience

Work History

Service Manager/Parts Manager

Luxury Import Specialists
07.2023 - 05.2025
  • -Setting up appointments for customers in reference to potential service maintenance and overall vehicle repairs.
  • -Daily parts orders from various purveyors, parts departments, and representatives, including parts returns and reimbursement.
  • -Maintaining steady communication between myself, the shop owner, and technicians in order to establish proper diagnostic notes and be able to relay the correct information back to customers about the status of their vehicle.
  • -Contacting and establishing a relationship with extended warranty companies in order to file claims accordingly and get approvals depending on policy coverage in a desired time frame.
  • -Closing out vehicle orders and receiving payment all while discussing and informing customers of any potential future services or maintenance necessary for their vehicles.

Line Chef

FioRito Ristorante
03.2023 - 07.2023
  • -Seasonal ideas varying Italian contemporary to wine dinners and collaborations with other chefs and restaurants around the city.
  • -Working closely with local farmers and representatives bringing in sprouts, fruits, vegetables and proteins.
  • -Chef driven menu & specials that change 2-3 times a week depending on what items we have on hand

Executive Chef

Dōma
03.2022 - 01.2023
  • -Responsible for day to day operations. Ranging from daily orders, speaking with different purveyors, scheduling, menu writing, hiring, training, etc.
  • -In charge of accepting and rolling out caterings and events that are booked through our catering department.
  • -Inventory, food cost, labor percentage, profit/declining budgets are accounted for in a timely manner. All kept at great percentages and margins.

Driver

FedEx
02.2021 - 03.2022
  • Took care of various routes throughout the week. Dropping off packages throughout Wichita and the outer cities. Up 100-200 packages a day spread out through various neighborhoods and areas.

Sauté, Grill, Pastries, Fish

Chester's Chophouse
06.2021 - 03.2022
  • Responsibilities include working multiple stations across the board. From grill, sauté, fish, pastries and the occasional garm shift. Keeping true to recipes and steak temps when on grill. 7 different cuts of steak in house and an ever changing special on 3 stations. Within this period I have learned and progressed on every new station I've been handed to me.

Executive Sous Chef

Ramen Tatsu-Ya
03.2017 - 08.2020
  • -Maintain food quality and day to day operations.
  • -Trained numerous kitchen and FOH personnel to learn recipes and techniques that apply to this specific type of Japanese cuisine.
  • -Have built strong relationships with different food purveyors and our commissary to maintain balance across the board.
  • -Inventory, food cost, labor percentage, profit/declining budgets are accounted for in a timely manner. All kept at great percentages and margins.
  • -Place all orders for incoming product/food numerous times throughout the week.
  • -Have helped with numerous seasonal ramen specials and worked closely with the executive corporate chefs to make sure those specials are fluid for fast paced service.
  • -Numerous off site caterings throughout the city for music events and private events.

Personal Chef

Personal Chef
09.2016 - 02.2017
  • -Created different recipes weekly and provided custom meal planning to clients twice a week.
  • -Recipes consisted of a protein, starch and a vegetable for quick on the go meals.
  • -All meals were weighed, prepared individually boxed and delivered throughout the Houston area.
  • -At my busiest times, had between 15-20 different clients.

Executive Chef

The Dogwood Midtown
02.2013 - 07.2016
  • -Created different seasonal menus along the Cajun/Americana cuisines which varied every 4-5 months in rotation.
  • -Prepared schedules weekly, prep lists, and discussed financials such as raises, budgets, profit/deficit margins with applicable employees.
  • -Worked closely with my event coordinator to establish set menus for caterings and many events. Priced and rang up invoices according to cost and market price on various items.
  • -Monthly meetings with all of BOH & FOH, chefs, managers and owners from Austin to discuss major menu, service and bar decisions and changes.
  • -At which time food cost, labor percentages, profit margins, were also brought up and were handled appropriately.
  • -Was in charge of all ordering and receiving for incoming product as well as inventory numbers which were sent to corporate offices in Austin, Tx.
  • -Kept up with all health department standards and routine check ups.
  • -Oversaw hiring, training and development of kitchen employees as well as FOH employees on the new dishes and roll out protocol.

Line Cook

Kim Son Restaurant Woodlands
01.2012 - 02.2013
  • -Worked side by side with many older chefs from Vietnam and Hong Kong China on many dishes they had incorporated into the menu.
  • -Maintained all recipes and techniques as they were shown to me as well as training incoming employees.
  • -Learned the different cuisines of both countries and regions while making sure all exiting dishes were up to par and playing specs.

Dishwasher, Garde Manger, Line Cook

Yia Yia's Eurobistro
03.2004 - 06.2010
  • -Worked under the guidance of my father who was a chef at the time as well as the other chefs and staff.
  • -Started off in the dish area and worked my way up the ladder throughout those 6 years.
  • -Garde manger duties consisted of a shared station with the wood brick oven pizza chef.
  • -Fresh salads varying from Cobb salads to salmon salads and different vinaigrettes made daily all from scratch.
  • -Wood brick oven roasted chickens from that station would also be passed down to the main line for entree plating.
  • -Graduated to sauté cook where I learned to make different stocks, sauces, pastas and reductions. As well as cleaning rib eyes, calamari, trout and swordfish.
  • -Daily prep list consisted of 20-30 items that all needed to be completed for an effective and fluid service.
  • -Participated in our Sunday brunch service where I ran the production side, as well as the omelette station/prime rib carving station on rotating shifts.
  • -Monthly beer and wine dinners were organized and paired. Along with wedding banquets, bar mitzvahs and birthdays all seated in our 250+ seat banquet room in addition to our normal service.
  • -Off site caterings and events were also worked weekly where we also held an extensive rotating menu.

Education

Auto Engineering, Trade School - Auto Engineering

Universal Technical Institute
Houston, Texas
12-2011

High School Diploma -

Southeast High School
Wichita, KS
05-2008

Skills

  • Culture development
  • Supply procurement
  • Fluent in Spanish Written, read and spoken
  • Strategic business planning
  • 40-50wpm
  • Excel, Word, Office proficient

Timeline

Service Manager/Parts Manager

Luxury Import Specialists
07.2023 - 05.2025

Line Chef

FioRito Ristorante
03.2023 - 07.2023

Executive Chef

Dōma
03.2022 - 01.2023

Sauté, Grill, Pastries, Fish

Chester's Chophouse
06.2021 - 03.2022

Driver

FedEx
02.2021 - 03.2022

Executive Sous Chef

Ramen Tatsu-Ya
03.2017 - 08.2020

Personal Chef

Personal Chef
09.2016 - 02.2017

Executive Chef

The Dogwood Midtown
02.2013 - 07.2016

Line Cook

Kim Son Restaurant Woodlands
01.2012 - 02.2013

Dishwasher, Garde Manger, Line Cook

Yia Yia's Eurobistro
03.2004 - 06.2010

Auto Engineering, Trade School - Auto Engineering

Universal Technical Institute

High School Diploma -

Southeast High School

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