Daniel Flores

Senior/Kitchen Manager

cap rock cafe

Lubbock, TX

03.2023 - Current

Maximized team performance by training new employees on proper food handling and restaurant protocols.
Oversaw meal preparation and monitored food handling to encourage safety.
Trained employees on cooking techniques, safety standards and performance strategies.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Received, organized and rotated paper goods and food ingredients.
Maintained budgeted food costs using tools within inventory management system.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Worked in close collaboration with team members to ensure customers received high-quality service.
Trained new employees to perform duties.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Oversaw food preparation, production and presentation according to quality standards.
Delegated work to staff, setting priorities and goals.
Resolved problems or concerns to satisfaction of involved parties.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Promoted safe working conditions by monitoring safety procedures and equipment.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Assisted staff by serving food and beverages or bussing tables.
Explained goals and expectations required of trainees.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Inspected dining and serving areas for cleanliness and proper setup.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Coached staff on strategies to enhance performance and improve customer relations.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Distributed food to service staff for prompt delivery to customers.
Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.