DAVID CARDOSO
Conroe,TX
Summary
Passionate, Proactive, Results Oriented, Food & Beverage Professional with 34 years’ experience in leadership, problem solving in financial analysis, business development, process improvement, team building and project management. Diverse industry experience includes private restaurants, resorts, hotels, country clubs, purchasing and hotel openings. Proven track record of improving guest satisfaction scores, cost controls, profitability, turnover.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Executive Steward
Houston Country Club
03.2022 - Current
- Kitchen operations: Managing the daily kitchen stewarding operations, including dish room operations, back dock cleaning, and maintenance
- Excellent communication skills, bi lingual, both verbal and written.
- Collaborated with executive chef to optimize kitchen workflows and improve food quality.
- Inventory and ordering: Managing inventory and food costs, ordering groceries, and ensuring there are adequate supplies
- Personnel management: Training, scheduling, evaluating, and administering time sheets for staff
- Safety: Conducting safety meetings and ensuring employees follow safety rules and procedures
Chief Steward/ Culinary Manager
Margaritaville Lake Resort
03.2021 - 03.2023
- Optimized work schedules to ensure adequate staffing during peak periods while minimizing labor costs.
- Increased staff efficiency through comprehensive training programs and continuous performance evaluations.
- Facilitated smooth operations during large events by effectively delegating tasks and monitoring team progress throughout the function''s duration.
- Spearheaded initiatives aimed at improving employee morale, resulting in improved staff retention rates over time.
Executive Chef
Golden Bell Camp & Conference Center
09.2021 - 03.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations..
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef De Cuisine
Cheyenne Mountain Resort
06.2019 - 08.2021
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Executive Housekeeper
Cheyenne Mountain Resort
03.2016 - 05.2019
- Maintained excellent relationship with cleaning staff while merging lines of communication with front desk employees to achieve timely execution of cleaning duties.
- Increased productivity levels by implementing time-saving strategies such as enhanced scheduling methods or task prioritization techniques.
- Conducted regular inspections of guest rooms and common areas, ensuring adherence to established quality standards.
- Developed and implemented effective training programs for new hires, resulting in a well-prepared and competent staff.
- Managed budgets for labor, supplies, and equipment, optimizing resource allocation while maintaining service excellence.
- Reduced staff turnover by creating an inclusive work environment that fostered teamwork and open communication among employees.
Executive Steward
Cheyenne Mountain Resort
03.2014 - 03.2016
- Implemented innovative solutions to enhance operational efficiency in dishwashing and sanitation processes.
- Ensured timely availability of clean tableware and equipment by coordinating closely with banquet managers during events.
- Upheld cleanliness standards throughout all dining facilities, consistently passing health inspections without issue or concern from regulatory agencies.
- Managed vendor relationships to ensure high-quality products were delivered on-time at competitive pricing.
- Conducted regular performance evaluations for staff members, offering constructive feedback and guidance for improvement.
- Contributed to revenue growth by supporting successful sales initiatives through efficient back-of-house operations management during special events or promotions.
- Improved employee retention rates by creating a positive work environment that fostered teamwork, camaraderie, and professional growth opportunities.
Executive Chef
The Cliffs Club
11.2012 - 03.2014
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Steward
Grove Park Inn by KSL Resorts
06.2012 - 11.2012
- Excellent communication skills, both verbal and written.
- Improved employee retention rates by creating a positive work environment that fostered teamwork, camaraderie, and professional growth opportunities.
- Upheld cleanliness standards throughout all dining facilities, consistently passing health inspections without issue or concern from regulatory agencies.
- Established effective communication channels between stewarding team and other departments for seamless collaboration on events and projects.
- Conducted regular performance evaluations for staff members, offering constructive feedback and guidance for improvement.
- Coordinated logistical aspects of large-scale catering operations, ensuring smooth execution regardless of event size or complexity.
- Championed continuous improvement efforts within the stewarding department, consistently seeking opportunities to enhance service quality and operational efficiency.
Country Club Chef de Cuisine
Rancho Las Palmas Resort & Spa
01.2011 - 01.2012
Banquet Chef/Executive Steward
La Quinta Resort & Club
01.2010 - 01.2011
Executive Steward
La Quinta Resort & Club
01.2008 - 01.2010
Executive Steward
Loews Coronado Bay Resort
01.2005 - 01.2008
Food and Beverage Buyer
Jonathan Club
01.1998 - 01.1999
Education
High School Diploma -
John Marshall Senior High School
Los Angeles, CA06.1986
Skills
- Food safety knowledge
- Team Management
- Sanitation Standards
- Task Delegation
Accomplishments
- Certified CPR American Red Cross
- Serv Safe and Hazardous Material Certified – National Restaurant Association
- Experienced in training and managing highly successful teams
- Best of the Best Award – Benchmark Hospitality 2015
- Fluent in Spanish and English
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or ServSafe.
- First Aid Certification - American Red Cross or St John Ambulance.
- OSHA Certified
- Bi Lingual - Spanish & English
Timeline
Executive Steward
Houston Country Club
03.2022 - Current
Executive Chef
Golden Bell Camp & Conference Center
09.2021 - 03.2022
Chief Steward/ Culinary Manager
Margaritaville Lake Resort
03.2021 - 03.2023
Chef De Cuisine
Cheyenne Mountain Resort
06.2019 - 08.2021
Executive Housekeeper
Cheyenne Mountain Resort
03.2016 - 05.2019
Executive Steward
Cheyenne Mountain Resort
03.2014 - 03.2016
Executive Chef
The Cliffs Club
11.2012 - 03.2014
Executive Steward
Grove Park Inn by KSL Resorts
06.2012 - 11.2012
Country Club Chef de Cuisine
Rancho Las Palmas Resort & Spa
01.2011 - 01.2012
Banquet Chef/Executive Steward
La Quinta Resort & Club
01.2010 - 01.2011
Executive Steward
La Quinta Resort & Club
01.2008 - 01.2010
Executive Steward
Loews Coronado Bay Resort
01.2005 - 01.2008
Food and Beverage Buyer
Jonathan Club
01.1998 - 01.1999
High School Diploma -
John Marshall Senior High School
- Food Safety Manager Certification - National Registry of Food Safety Professionals or ServSafe.
- First Aid Certification - American Red Cross or St John Ambulance.
- OSHA Certified
- Bi Lingual - Spanish & English
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