Juan Zepeda

Hotel AKA Brickell (Formally Conrad Miami)

Omni Fort Worth Hotel

Grand Bay San Francisco

Four Seasons Baltimore

Omni Royal Orleans

The Guest House at Graceland

• Monitored company inventory to keep stock levels and databases updated.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Maintained energy and enthusiasm in fast-paced environment.
• Offered friendly and efficient service to customers, handled challenging situations with ease.
• Worked flexible hours; night, weekend, and holiday shifts.
• Exceeded goals through effective task prioritization and great work ethic.
• Resolved problems, improved operations and provided exceptional service.
• Used coordination and planning skills to achieve results according to schedule.
• Led projects and analyzed data to identify opportunities for improvement.
• Created plans and communicated deadlines to ensure projects were completed on time.
• Developed and implemented performance improvement strategies and plans to promote continuous improvement.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Carried out day-to-day duties accurately and efficiently.
• Delivered services to customer locations within specific timeframes.
• Proved successful working within tight deadlines and fast-paced atmosphere.

• Resolved recipe guidelines problems, improved operations and provided exceptional client support.
• Increased patient/client satisfaction by resolving retail, patient and catering issues.
• Maintained excellent attendance record, consistently arriving to work on time.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• Acted as head chef when required to maintain continuity of service and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Mentored kitchen staff at all levels to prepare each for demanding roles.
• Overseen catering department which consisted of 6 catering captains, 4 cooks and a catering coordinator.
• Planned and organized for Hospital Week twice a year which consisted of catering for 13,000 people.
• Catered for all sizes of banquets from 25-1000 people.

• Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
• Chopped vegetables, butchered meat and made sauces to prepare food for service.
• Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Yard House

• Maintained well-organized mise en place to keep work efficient and consistent.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Acted as head chef when required to maintain continuity of service and quality.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Planned and directed high-volume food preparation in fast-paced environment.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Disciplined and dedicated to meeting high-quality standards.
• Kept labor at or below required guest count to support business profit targets.

Cheddars

• Maintained compliance with company policies and procedures for food safety, sanitation and quality.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Oversaw training of new team members.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Resolved escalated customer issues and boosted retention rates
• Set schedules for staff by planning and designating shifts and hours.
• Tracked food production levels, meal counts and supply costs.
• Investigated and integrated enhanced service and team management strategies to boost business profits.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Scheduled kitchen staff including, chefs, sous chefs, chefs de partie, chefs de garde, manager and pastry chefs.

Longhorn Steakhouse

• Drove operational improvements which resulted in savings and improved profit margins.
• Implementing cost-saving initiatives that addressed long-standing problems.
• Maintained excellent attendance record, consistently arriving to work on time.
• Increased customer satisfaction by resolving product or service issues.
• Led and directed team members on effective methods, operations and procedures.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Managed 50+ -person team of cooks and back of house staff
• Achieved Employee of the Quarter in region.

Red Lobster

• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Suggested actionable improvements to streamline training procedures.
• Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
• Trained and managed all kitchen staff.
• Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.