Cynthia Ramos Valle
Red Robin
917 Penn St Apt 2,PA
1
Language
2027
years of professional experience
Dynamic Kitchen Manager with proven success at Red Robin, enhancing kitchen efficiency and achieving rapid ticket times. Skilled in inventory management and staff training, I foster team collaboration while ensuring compliance with health standards. Committed to reducing waste and improving profitability through effective cost control strategies.
Work History
Kitchen Manager
6 Years 2 Months- Managed kitchen operations to maintain food quality, speed of service, and safety standards.
- Trained culinary staff on sanitation procedures, station readiness, and recipe execution.
- Monitored inventory levels and ordered supplies to prevent shortages and waste.
- Scheduled kitchen coverage to support peak service demand and labor efficiency.
- Enforced food safety standards and corrected compliance issues during shifts.
- Coordinated prep, line, and expo workflows to improve order accuracy.
- Reviewed equipment condition and arranged maintenance to minimize service disruptions.
- Coached team members on performance expectations, consistency, and service readiness.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Boosted team morale and performance through effective leadership and training programs.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
Shift Leader
- Supervised front-of-house and kitchen teams during shifts to maintain service flow and guest satisfaction. 2. Monitored food quality, plating, and ticket timing to support consistent IHOP standards. 3. Trained new team members on station procedures, guest service, and sanitation expectations. 4. Coordinated opening and closing duties, including cash handling, equipment checks, and side work. 5. Resolved guest concerns promptly to preserve positive dining experiences and repeat business. 6. Managed labor and task assignments to keep shifts organized and efficient. 7. Inspected dining and prep areas for cleanliness, food safety, and compliance with company procedures. 8. Communicated operational updates to managers and teammates to support smooth shift transitions.
- Trained new employees and delegated daily tasks and responsibilities.
- Maintained a clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
- Completed cash and credit card transactions accurately using POS software.
Education
High School Diploma
Skills
Multitasking and organization
Customer service
Food safety
Inventory management
Staff supervision
Food preparation
Staff training and development
Kitchen management
Inventory control
Waste reduction
Problem-solving
Safe food handling
Kitchen equipment operation and maintenance
Ordering supplies
Cleaning and sanitation
Vendor relations
Team collaboration and leadership
Health code compliance
Food production management
Product rotation
Supply ordering
Food and beverage management
Order accuracy
Employee scheduling
High volume dining
Productivity improvement
Cost control
Health inspections
Languages
Spanish
Full Professional
Timeline
Kitchen Manager
Red Robin
08.2020 - CurrentRead More
Shift Leader
IHOP
2016 - 2020Read More
Lino Padron Rivera
High School Diploma
Read More