Edgardo Pereda

Unit Closing, due Client decided to go self op, financial reason

• Improved customer satisfaction by implementing innovative menu options and quality control measures.
• Enhanced employee retention through comprehensive training programs and professional development opportunities.

• Led a team of culinary professionals to create memorable dining experiences for guests.
• Managed budgetary constraints effectively, optimizing food costs and minimizing waste.

• Championed adoption of new technologies that streamlined workflows, improving response times without sacrificing quality or accuracy.
• Provided for and satisfied over 120 residents.

• Support GM with all operation support, implement at Sodexo standards with 75% proven success.
• Teach managers and provide measurable goals to achieve success, utilizing tools & programs from Sodexo.
• Implementation of AYR, Gold checks with 98% accuracy, execution of HACCP to fullest with 100%

• Manage all food aspect of 450 daily census, and Retail area.
• Implementation of AYR, Gold checks, execution of HACCP in whole operation, 100% programs executions.
• Manage purchasing over 2.5 M Help strengthen Retail sales of 2 M by 22% sale.

• Health care Food Production National Leader Aramark
• National Start 8.0 Trainer On boarding of new Managers Aramark

• Help build company's business by leading implementation of Room Service model for patients.
• Manage to feed for 3500 + guests for special events.

• Provided technical expertise in troubleshooting issues related to equipment malfunction or process failures within plant operations area.

• Implemented innovative business strategies to drive revenue growth and market expansion.
• Created compelling proposals for potential clients showcasing company''s capabilities and expertise in solving their unique challenges.

• Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
• Knowledgeable of P&L Manage and control budget.