Summary
Overview
Work History
Skills
Certification
References
Timeline
Generic

Leonardo Rivillas

Boca Raton,FL

Summary

Seasoned Manager runs smooth day-to-day business operations. Well-versed in overseeing staff members, managing suppliers and taking full control of budget. Brings industry best practices to every area while delivering on operational, financial and strategic goals.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Culinary Services

Mariposa Discovery Village (Atria)
02.2019 - Current
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Trained and regularly mentored associates on performance-oriented strategies and customer service techniques.
  • Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
  • Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
  • Anticipated guest's needs and responds to and acknowledged guests and resolved concerns.
  • Monitored food preparation, production, and plating for quality control.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Planned and executed promotions and special events in close collaboration with management.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.

Owner

Visions by Leo Inc. Production Company
01.2010 - Current
  • Consulted with customers to assess needs and propose optimal solutions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Managed day-to-day business operations.
  • Trained and motivated employees to perform daily business functions.
  • Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Discovered areas of improvement by generating quarterly operational and sales reports.
  • Established, optimized and enforced business policies to maintain consistency across industry operations.
  • Managed large budgets, collaborating with other departments to eliminate redundancies.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Put together realistic budgets based upon costs and fees for successfully operating business.
  • Conducted audit inspections and independent checks to verify parts and materials.
  • Performed statistical analyses to gather data for operational and forecast team needs.
  • Prepared bank deposits and handled business sales, returns and transaction reports.

Event Specialist

Hugh's Catering
05.2009 - 02.2019
  • Oversaw preparation and management of event budgets to deliver at or below projected costs.
  • Fulfilled contractual obligations for rehearsal and day of event coordination.
  • Produced detailed proposals for events to document timelines, suppliers and budgets.
  • Coordinated florists, photographers, and musicians for events.
  • Implemented contingency plans to address last-minute changes or unforeseen events.
  • Created and maintained event expenditures, budgets and timelines in job-related software.
  • Interviewed clients to understand event scopes of work and establish budgets.
  • Brainstormed and implemented creative event concepts and themes.
  • Developed planning strategies while creating and maintaining best practices for budgets, project plans, event timelines, and presentations.
  • Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation, and proposal development for various events.

Head Bartender

The Hillsboro Club
08.2008 - 08.2009
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Trained 10 new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
  • Closed out cash register and prepared cashier report at close of business.
  • Polished glassware, bussed tables, and removed debris to keep customer areas clean.
  • Supervised and trained staff on preparing and delivering drinks, handling food, and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations.
  • Explained daily specials and beverage promotions to exceed daily sales goals.

Restaurant / Night Club Manager

Joseph's and Joey's (Executive Airport)
10.2005 - 06.2006
  • Scheduled staff shifts to meet business demands and coordinate adequate coverage.
  • Maintained up-to-date knowledge of trends and developments in hospitality industry to improve service.
  • Negotiated contracts with vendors, suppliers and entertainment providers to achieve favorable terms.
  • Prepared monthly reports and budgets to track revenue and expenses.
  • Worked with marketing teams to create marketing and promotional content for social media.
  • Conducted regular evaluations of staff to drive quality service and customer satisfaction.
  • Coordinated with local authorities to verify club compliance with all relevant laws and regulations.
  • Monitored budget and expenditures, keeping facility within budget
  • Cultivated strong relationships with customers to build loyalty and repeat business.
  • Recruited, hired, and trained to develop high-performing staff.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Implemented policies and procedures to improve club operations and standards.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Skills

  • Strategic planning
  • Staff Management
  • Negotiation
  • Coaching and mentoring
  • Business Development
  • Financial Management
  • Policies and procedures

Certification

  • Bilingual (English & Spanish - Fluent)
  • Master Bartender Certification
  • Food Health and Safety Training
  • AED Certification
  • Disc Jockey (DJ) /Emcee (MC)
  • Restaurant and Nightclub Operations
  • Miami Film School
  • Videographer & Photographer
  • HD 360 Virtual Tour Designer

References

Available Upon Request

Timeline

Culinary Services

Mariposa Discovery Village (Atria)
02.2019 - Current

Owner

Visions by Leo Inc. Production Company
01.2010 - Current

Event Specialist

Hugh's Catering
05.2009 - 02.2019

Head Bartender

The Hillsboro Club
08.2008 - 08.2009

Restaurant / Night Club Manager

Joseph's and Joey's (Executive Airport)
10.2005 - 06.2006

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Leonardo Rivillas