Summary
Overview
Work History
Skills
Languages
Timeline
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Christian Valdez

Plainfield,IL

Summary

Experienced Food Service Manager with a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.

Overview

15
15
years of professional experience

Work History

Assistant Restaurant General Manager

Portillo’s
Bolingbrook, IL
07.2010 - Current
  • Explained goals and expectations required of trainees.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Performed cost control activities such as ordering supplies within budget limits and monitoring labor costs against sales projections.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Delegated work to staff, setting priorities and goals.
  • Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
  • Assisted staff by serving food and beverages or bussing tables.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Assisted in the hiring process for new employees and conducted orientation sessions.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Conducted regular performance reviews with staff members to identify areas of improvement.
  • Managed day-to-day operations including scheduling shifts, ordering supplies, overseeing inventory levels, and ensuring compliance with health codes.
  • Provided guidance and support to front-of-house staff during busy periods.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Resolved customer complaints in a timely manner by listening to their concerns and finding solutions that best fit their needs.
  • Maintained records of all transactions taking place at the restaurant including cash register receipts.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Assessed product stock and monitored monthly inventory control for corrective action planning to eliminate expenses.
  • Created monthly financial reports to track sales goals and profit margins.
  • Calculated inventory and ordered appropriate supplies to meet expected demands.
  • Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Trained kitchen staff on proper sanitation techniques, safe food handling procedures, menu items, cooking times.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Produced detailed documentation to outline potential worker issues.
  • Monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food was prepared and presented in an acceptable manner.
  • Assisted personnel with duties and tasks during high-volume periods.
  • Trained new employees to perform duties.
  • Ensured that all customers received prompt, friendly, and courteous service.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.

Skills

  • Sanitation standards
  • Menu pricing
  • Labor cost control
  • Recruitment and hiring
  • Operational efficiency
  • Guest satisfaction tracking
  • Food safety compliance
  • POS system
  • Scheduling coordination
  • Facility maintenance
  • Staff training and development
  • Budgeting and financial management
  • Inventory control
  • Food and beverage sales
  • Guest relations
  • Shift management
  • Hospitality and accommodation
  • Schedule coordination
  • Budget administration
  • Employee scheduling
  • Restaurant operations

Languages

English
Professional
Spanish
Professional

Timeline

Assistant Restaurant General Manager

Portillo’s
07.2010 - Current

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Christian Valdez