Christian Rivera

-Directed all aspects of daily operations, ensuring profitability, food quality, and exceptional guest experiences.

-Recruited, trained, scheduled, and supervised staff while building a strong, team-oriented culture.

-Managed labor and food costs, inventory, vendor orders, and cash handling to meet budget and performance goals.

-Enforced food safety, sanitation, and company standards, maintaining compliance with health regulations.

-Created monthly specials by designing recipes, testing items, and coordinating kitchen execution.

-Trusted to step in at underperforming locations to stabilize operations, support teams, and improve performance.

-Directed operations for two upscale sushi restaurant locations open during summers, ensuring consistent service, food quality, and profitability across both units.

-Managed inventory, vendor relationships, and labor/food costs to maintain premium quality while achieving financial goals.

-Coordinated and hosted private events and VIP parties, providing exceptional service for high-profile clientele.

-Ensured strict compliance with food safety, sanitation, and health regulations.

-Provided hands-on leadership during peak service periods, supporting staff and maintaining seamless operations.

-Managed bar operations in a high-volume restaurant, overseeing staff, inventory, and workflow to ensure fast, efficient service.

-Recruited, trained, and developed bartenders and bar staff, maintaining high standards of service during peak hours.

-Created and implemented seasonal cocktail menus and drink specials to drive sales and enhance guest experience.

-Monitored inventory, controlled costs, and coordinated with vendors to minimize waste and maximize profitability.

-Ensured compliance with alcohol service laws, health regulations, and company policies.

-Advanced from cook to bartender to manager over a 6-year tenure, demonstrating strong leadership, adaptability, and operational expertise.

-Maintained high standards for food quality, customer service, and compliance with health and safety regulations.

-Provided hands-on leadership during peak service periods, ensuring smooth operations across all areas of the restaurant.

-Resolved operational challenges and supported staff development to maintain a positive, high-performing team culture.

-Managed inventory, vendor relationships, and labor/food costs, increasing efficiency and profitability.