Edgar Dolz
Alvin,Tx
Summary
Dynamic culinary professional with a proven track record at Main Street Steakhouse & Bar, excelling in kitchen management and food cost control. Achieved a 25% increase in food quality ratings while enhancing staff performance through effective training. Adept at menu price structuring and fostering a collaborative kitchen environment.
Overview
14
14
years of professional experience
Work History
Owner Operator
Self Employed
Dickinson, Texas
01.2018 - 07.2025
- Predator and Prey Grill and Domex Fusion Food Truck
- Developed mobile dining experience with owner, emphasizing food creation and delivery that fulfills customer needs and showcases unique dining concept across multiple locations.
Head Chef
Main Street Steakhouse & Bar
03.2015 - 12.2017
- Designed and introduced innovative menu items, increasing customer satisfaction by 20% and boosting overall sales by 15%.
- Supervised all culinary operations, implementing new cooking techniques and presentation standards, increasing food quality ratings by 25%.
- Developed and conducted comprehensive training programs for new cooks, resulting in a 30% improvement in kitchen staff performance and efficiency.
- Managed inventory and cost control processes, reducing food waste by 25% and maintaining food cost percentage under 30% to enhance profitability.
- Optimized staff scheduling to align with labor goals, achieving 10% reduction in labor costs while ensuring high-quality service standards.
- Ensured compliance with local health department guidelines, achieving 100% health inspection score and maintaining safe, sanitary kitchen environment.
General Manager
Chula’s Sports Cantina
Houston, Texas
03.2011 - 02.2015
- Developed and executed promotional campaigns, resulting in a 30% increase in bar revenue over six months.
- Managed logistics for major sporting events, optimizing bar operations and customer flow, resulting in a 20% increase in sales during event days.
- Coordinated security and DJs for special events, ensuring smooth operations and enhancing customer experiences, contributing to 25% increase in event attendance.
- Supervised daily bar operations, managing opening and closing procedures, inventory, and staff, resulting in 10% increase in operational efficiency and 20% reduction in customer complaints.
- Cultivated supplier relationships, negotiating contracts that reduced supply costs by 15%.
- Trained and developed new managers, enhancing leadership skills and operational knowledge, reducing staff turnover by 15%.
- Managed bar inventory, ordering liquor, beer, and wine, maintaining optimal stock levels, and reducing waste by 10%.
Skills
- Food cost control
- Food cost analysis
- Menu price structuring
- Kitchen management
- Back of house operations
- Kitchen productivity
- Food standards enforcement
Languages
Spanish
Languages
Spanish
Full Professional
Timeline
Owner Operator
Self Employed
01.2018 - 07.2025
Head Chef
Main Street Steakhouse & Bar
03.2015 - 12.2017
General Manager
Chula’s Sports Cantina
03.2011 - 02.2015