David Delgadillo

• Current sales week spring break 2025: 3600 guest counts, 300,000 restaurant sales, 9% kitchen labor. Consistent 28% food cost.
• Pull weekly sales and guest counts compared to previous year to update order guides.
• Daily orders on fresh fish and produce along with multiple weekly ordering.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Maintained high standards of food presentation by supervising plating techniques.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Evaluated food products to verify freshness and quality.

Part of a 4 kitchen manager team, my responsibilities include FQM (food quality manager) touching every plate that hits the window, making food calls good, bad and always coaching. Bail support on any line station getting impacted. Making line adjustments as needed to support all kitchen including dish and prep.

Impact food cost daily with prep validation, ensuring proper recipe yields along with quality taste of all prepped items from sauces to mixes. Minimizing any waste and ensure proper food rotation.

Currently responsible for line cooks schedule, evals and development including cross training. Interview and hiring.

Compliant with health department and Everclean regulations. Safety, sanitation, and proper food handling. Including line checks and cooling logs.

Responsibilities include foods cost, food quality, all ordering (groomers oysters, Sysco, spices, bores head local meat market and eco lab). Order guide set pars and sheet to shelf ordering and inventory.

Interviewing, hiring, kitchen training, coaching and developing. Schedules.

Restaurant safety and sanitation comply with all health department regulations. Restaurant cleanliness and organization.

• Responsibilities are to maintaining food cost, ordering (all food, produce, and fresh seafood), setting pars, new food rollouts, beer dinners, quality control, food presentation, interviewing, hiring, training, development of kitchen and management teams, scheduling, controlling labor hours
• Also responsible to maintain restaurant and kitchen organization, cleanliness, safety, and sanitation standards
• Coaching good habits to maintain gold standard and be compliant to city health department inspections and ever clean inspections every period.

• Supervision and support of kitchen team members in the preparation and service of food to ensure guests satisfaction
• Performed purchasing and inventory control duties to include ordering, pars, receiving and product quality and control
• Traveled to Arizona on assist in openings of two restaurants; trained all kitchen team and monitored work performance
• Accountable for staffing levels work schedules for kitchen team members
• Managed catering services for private and corporate clients that ranged in size from 50 to 300 individuals
• Created monthly five-course menus and coordinated with wine representative to pair meals with appropriate wines.

• Supervision and support to all kitchen team members in the preparation and service of food to ensure guest satisfaction
• Received and validated all shipments: operated kitchen in compliance with health department rules and regulation
• Managed all deli operations in an exclusive country club area during the work week; performed kitchen management duties at the main restaurant on the weekends.