Summary
Overview
Work History
Education
Skills
Languages
Timeline

David Hernandez Castillo

Beaumont,TX

Summary

Customer service-focused hospitality Beverage Director with strong expertise and content knowledge of beer, fine wines and spirits. Built career of 20 years of experience improving restaurant standards in providing quality beverages and service. Highly skilled in managing employees through entire hiring, training and scheduling areas.



Overview

23
23
years of professional experience

Work History

Assistant Food & Beverage Manager

Modelos Sport Cantina
12.2020 - Current
  • Spearheaded promotional events to boost restaurant visibility and attract new clientele.
  • Developed unique events and special promotions to drive sales.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Used toast to record ordering data and created organization and room storage system.
  • Managed bar and wait staff and directed hiring program.
  • Resolved problems, improved operations and provided exceptional service.
  • Gained strong leadership skills by managing projects from start to finish.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Applied effective time management techniques to meet tight deadlines.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed daily operations, ensuring smooth workflow and optimal productivity levels.

General Manager of Food Service

La Plaza Garibaldi
02.2018 - 11.2020
  • Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
  • Negotiated pricing agreements with suppliers to secure cost-effective products without compromising quality or availability.
  • Formulated and implemented marketing strategies to increase sales and customer loyalty.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Reduced food waste through better inventory management and portion control, leading to increased profitability.
  • Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
  • Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
  • Collaborated with other departments to coordinate events and promotions.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Developed strong relationships with local suppliers for fresh ingredients, resulting in higher quality dishes and improved customer feedback.
  • Implemented effective marketing campaigns to increase brand awareness and attract new customers to the establishment.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Reviewed and approved employee schedules and timesheets.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Oversaw food preparation and monitored safety protocols.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
  • Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Demonstrated respect, friendliness and willingness to help wherever needed.

Cook Manager

La Cantina
09.2017 - 01.2018
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Collaborated with other kitchen staff to ensure smooth operations during peak meal times.
  • Oversaw food preparation and monitored safety protocols.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Maximized flavor profiles by expertly pairing ingredients, experimenting with various cooking techniques, and adjusting seasoning as needed.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Project Manager

Aramark
08.2015 - 07.2017
  • Managed risk assessments and implemented mitigation strategies to minimize potential issues during project execution.
  • Created accurate budgets based on resource requirements, allowing for optimal allocation of funds across all aspects of the projects.
  • Developed and implemented project plans and budgets to ensure successful execution.
  • Planned, designed, and scheduled phases for large projects.
  • Effectively managed scope creep by establishing clear boundaries on requested changes while keeping projects aligned with original objectives and budgets.
  • Monitored project performance to identify areas of improvement and make adjustments.
  • Prepared and submitted project invoices for review and approval.
  • Fostered a culture of innovation and creativity within the project team, leading to improved problem-solving capabilities and enhanced outcomes.
  • Recruited and oversaw personnel to achieve performance and quality targets.
  • Collaborated closely with senior management to align project objectives with strategic company initiatives, ensuring that efforts contributed to overall business growth.
  • Developed and initiated projects, managed costs, and monitored performance.

Food Service Manager

Sodexo Food Service
09.2009 - 04.2015
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Purchased food and cultivated strong vendor relationships.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
  • Tracked food production levels, meal counts, and supply costs.
  • Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
  • Reviewed and approved employee schedules and timesheets.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Managed budgetary constraints effectively, allocating funds appropriately across various departments based on prioritized needs assessment.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Collaborated with other departments to coordinate events and promotions.
  • Oversaw food preparation and monitored safety protocols.
  • Oversaw training of more than 40 team members.

Restaurant Owner/Operator

Balance Lounge
01.2005 - 07.2009
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
  • Negotiated favorable lease terms for the restaurant location resulting in reduced overhead costs and increased profitability.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Optimized menu offerings based on market research analysis leading to increased popularity among target demographics.
  • Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Chef De Partie

Four Seasons Hotel
02.2003 - 05.2006
  • Assisted with menu development and planning.
  • Complied with portion and serving sizes as per restaurant standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Planned and directed high-volume food preparation in fast-paced environment.

Cook Shift Leader

Radisson
06.2001 - 01.2003
  • Prepared and served various food items in fast-paced [Type] environment.
  • Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
  • Developed strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
  • Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.

Education

Chef Title - Hospitality Administration And Management

Corbuse, Mexico City
07.2008

Skills

  • Employee Performance Evaluations
  • Purchasing
  • Critical Thinking
  • Profitability Optimization
  • Anticipating Problems
  • Recruitment
  • Food plating and presentation
  • Inventory Management
  • Relationship Building
  • Collaboration and Teamwork
  • Scheduling
  • Employee Supervision
  • Menu development
  • Conflict Resolution
  • Team Leadership
  • Event Coordination
  • Back of House Management
  • Payroll Administration
  • Food and Beverage Operations
  • Front of House Management
  • Customer Service
  • Budget Administration
  • Contract Negotiation
  • Safe Food Handling
  • Employee Scheduling
  • Monitoring Food Preparation
  • Kitchen staff coordination
  • Scheduling Staff
  • POS Terminal Operation
  • Labor Management
  • Coaching and Mentoring
  • Portion Control
  • Recipes and menu planning
  • Staff Supervision
  • Catering Services
  • Recruitment and hiring
  • Problem-Solving
  • Multitasking
  • Time Management
  • Microsoft Office

Languages

Spanish
Native or Bilingual
English
Professional Working

Timeline

Assistant Food & Beverage Manager - Modelos Sport Cantina
12.2020 - Current
General Manager of Food Service - La Plaza Garibaldi
02.2018 - 11.2020
Cook Manager - La Cantina
09.2017 - 01.2018
Project Manager - Aramark
08.2015 - 07.2017
Food Service Manager - Sodexo Food Service
09.2009 - 04.2015
Restaurant Owner/Operator - Balance Lounge
01.2005 - 07.2009
Chef De Partie - Four Seasons Hotel
02.2003 - 05.2006
Cook Shift Leader - Radisson
06.2001 - 01.2003
Corbuse - Chef Title, Hospitality Administration And Management

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