Summary
Work History
Education
Skills
Languages
Work Availability
Timeline
Hi, I’m

Edgar Cora Rivera

Delray Beach,FL
Where you stumble and fall, there you discover the gold.
Joseph Campbell

Summary

Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities. Talented kitchen leader offer over 17 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.

Work History

Sonata Senior Living Community

Food and Beverage Director
01.2022 - Current

Job overview

  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Worked with a qualified Team to diversify menu with new offerings.
  • Created and deployed successful strategies to boost performance, streamline food prep processes and reduce waste.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Purchased food and cultivated strong vendor relationships.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Chipotle

General Manager
10.2020 - 11.2021

Job overview

  • Developed and implemented strategies to increase sales and profitability.
  • Managed budget implementations, employee reviews, training, schedules.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Managed budget implementations, employee evaluations, and contract details.
  • Formulated policies and procedures to streamline operations.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.

The Good Place Retirement Home

Food and Beverage Director
02.2018 - 09.2020

Job overview

  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maximized quality assurance by completing frequent line checks.
  • Verified prepared food met standards for quality and quantity before serving to Residents.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Handled escalated Residents concerns with speed and knowledgeable support to achieve optimal satisfaction.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.


Radisson Hotel

Sous Chef
02.2016 - 01.2018

Job overview

  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored food and labor costs to verify budget targets were met.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Education

Culinary Art
San Juan P.R

Associate of Arts

Miguel Such
Puerto Rico

High School Diploma
08.2006

Skills

  • Distributing Merchandise
  • Customer Experience
  • Front of House Management
  • Critical Thinking
  • Cooking Procedures
  • Monitoring Food Preparation
  • Work Assignments
  • Performance Strategies
  • Catering Events
  • Food Safety and Sanitation
  • Staff Scheduling
  • Managing Reservations and Large Parties
  • Portion Sizes
  • Counting Money
  • Anticipating Problems
  • Customer Service Standards
  • Serve Customers
  • Maintain Food Safety
  • Fire Safety Regulations
  • Member Retention
  • Food and Beverage Orders
  • Menu Pricing and Writing
  • POS Terminal Operation
  • Customer Service Best Practices
  • Equipment Maintenance
  • Cook Foods
  • Waste Reduction
  • Developing Special Dishes and Recipes
  • Teamwork and Collaboration
  • Delegating Assignments and Tasks
  • Control Inventory Costs
  • Investigating Complaints
  • Inventory Accuracy
  • Supply Ordering and Management
  • Schedule Crew Members
  • Employee Performance Evaluations
  • Creative Strategies
  • Microsoft and Excel knowledge

Languages

English
Full Professional
Spanish
Native or Bilingual
Availability
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Timeline

Food and Beverage Director

Sonata Senior Living Community
01.2022 - Current

General Manager

Chipotle
10.2020 - 11.2021

Food and Beverage Director

The Good Place Retirement Home
02.2018 - 09.2020

Sous Chef

Radisson Hotel
02.2016 - 01.2018

Culinary Art

Associate of Arts

Miguel Such

High School Diploma

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Edgar Cora Rivera