Daniel Tellez
Mill Valley,CA
Summary
Strong leader with 10 years as Executive Chef and Director of Restaurant Operations.
Develop culinary concepts and operations from square one to success, Passionate about hospitality and good food Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
Work History
Director of Restaurant Operations
Frame Ventures
05.2021 - Current
- Analyzed, reviewed and revised P&L reports to improve decision-making.
- Supervised, developed and conducted performance evaluations for 3 location managers.
- Oversaw operations and reviewed performance measures of 3 locations 3 totally different concept restaurants.
- Determined equitable distribution of labor and cost among 3 locations
- Create concept and execution for Napa Yard and Taco Rouge
- Designed strategy and action plans with aggressive timelines for implementation.
- Interacted well with customers to build connections and nurture relationships.
- Trained new employees on proper protocols and customer service standards.
- Assisted in recruiting, hiring and training of team members.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Executive Chef Manager
Copita Tequileria Y Comida
12.2015 - 05.2021
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed and maintained relationships with customers and suppliers through account development.
- Controlled costs to keep business operating within budget and increase profits.
- Supported operations management, sales, and marketing efforts to increase revenue and overall financial health.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Oversaw food preparation and monitored safety protocols.
Executive Chef in Charge of F&B Operations
Westin
08.2010 - 10.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Executive Chef
Richard Sandoval Restaurants / Hotel Brick
01.2009 - 08.2010
- In charge of menu development of a french bistro and a mediterranean terrace
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Associate of Arts - Restaurant And Culinary Management
Centro De Estudios Superiores De San Angel
Bachelor of Arts - Culinary Arts
Cassia Instituto Gastronomico Y De Servicios
San Luis Mexico2010
Culinary
PR Cookery School
Palma De Mallorca SpainCulinary Arts And Chocolate
Scuola Di Arte Culinaria Cordon Bleu
Peruggia Italy11.2005
Bachelor of Science - Avionics Maintenance Technology
Colegio Del Aire
Zapopan Mexico1998
Skills
- Profit and Loss
- Process Development and Streamlining
- Restaurant Operation
- Manager Support
- Operations Improvement
- Business Leadership
- Enforcement of Policies and Procedures
- Capital Expenditures Oversight
- Staff Development
- Culinary Operations
- Multi-Unit Management
- Location Launch
- Food Preparation and Safety
- Employee Training
Accomplishments
Member of the Academie Culinaire du France 2010
Mexico City Chef at the NY Wine food Festival 2014
Nominated as Best New Restaurant 2014 by Food & Travel Magazine
Winner of the National Selection Bocuse d'Or 2015
Diplome d'honour Academie Culinaire du France 2015
Develop, managed and opened 2 different successful concepts in the past year
Affiliations
Academie Culinaire du France
GGRA
Bocuse D'or team Mexico
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Director of Restaurant Operations
Frame Ventures
05.2021 - Current
Executive Chef Manager
Copita Tequileria Y Comida
12.2015 - 05.2021
Executive Chef in Charge of F&B Operations
Westin
08.2010 - 10.2015
Executive Chef
Richard Sandoval Restaurants / Hotel Brick
01.2009 - 08.2010
Associate of Arts - Restaurant And Culinary Management
Centro De Estudios Superiores De San Angel
Bachelor of Arts - Culinary Arts
Cassia Instituto Gastronomico Y De Servicios
Culinary
PR Cookery School
Culinary Arts And Chocolate
Scuola Di Arte Culinaria Cordon Bleu
Bachelor of Science - Avionics Maintenance Technology
Colegio Del Aire