Eric Ramirez
Team Lead
Round Rock,TX
Summary
Supportive Team Lead with 10 years of experience leading teams. Expert in following and executing detailed production schedules, plans and training. I don't stop till the job is done correctly and safely. Even in leadership, I still work shoulder to shoulder with my employees to ensure that every task is completed correctly and on time.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Team Lead
Build-A-Sign
Austin, Texas
03.2019 - Current
- Updated lineup board to be more efficient for my shift and sections that I was in charge of.
- 3 years experience (2 years as a seasonal) leadership.
- Covered shifts and duties when supervisor was out.
- Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions.
- Mentored newly hired employees on operating equipment and safety.
- Trained new team members by relaying information on company procedures and safety requirements.
- Conducted frequent equipment inspections and basic repair actions to keep machinery operating at peak levels.
- Worked different stations to provide optimal coverage and meet production goals.
- Continuously checked products for quality assurance according to strict guidelines.
- Identified stock imperfections and noted production concerns based on regular inspections.
- Evaluated employee skills and knowledge regularly, training and mentoring individuals with lagging skills.
- Operated production machinery safely to reduce workplace accidents.
- Coached/ trained team members in techniques necessary to complete job tasks.
- Participated in cross training, to train and be trained.
Chef/Executive Kitchen Manager
COA: PARD: Dove Springs
Austin, TX
03.2016 - 08.2022
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw food preparation and monitored safety protocols.
- Created and deployed successful strategies to boost kitchen performance, streamline food prep processes and reduce waste.
- Purchased food and cultivated strong vendor relationships.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated and organized inventory.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Interim General Manager
Five Guys Burger And Fries
Austin, Texas
03.2014 - 08.2015
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Assessed reports to evaluate performance, develop targeted improvements and implement changes.
- Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
- Within 8 months of my start date, I helped the store from closing down, and brought in more customers.
- Trained 2 General Managers
- Operated in 3 different stores
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Designed modern employee recognition program which boosted productivity and improved morale.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
Food Service Specialist
United States Marine Corps
Marine Corps Base Camp Lejeune, NC
07.2006 - 03.2009
- Managed menu planning, food and supply purchases and inventory coordination.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept surfaces, tools and equipment clean and sanitized.
- Maintained proper temperatures during storage, cooking and serving.
- Prepared components for foods such as soups, entrees and side dishes.
- Utilized standard recipes to bake, fry, steam or otherwise prepare dishes.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cooked batches of food according to standard recipes.
- Greeted customers at counter to fulfill requests and answer questions.
- Created appealing food arrangements for party trays and specialized orders.
- Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Learned other teammates' work tasks to train as backup.
- Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
- Circulated kitchen area to receive work assignments and identify support tasks.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Prepared recipe ingredients by washing, peeling, cutting and measuring.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Maintained the barracks.
- Issued barracks rooms.
- Resolved issues with maintainance, keys, and room assignments.
- Trained with infantry.
Education
High School Diploma -
W. Charles Akins High School
Austin, TX 08.2002 - 06.2006
No Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TX 09.2014 - 02.2015
Skills
Production monitoring
Equipment Maintenance
Performance improvement
Employee Evaluation
Workplace safety
Quality control
Daily workflow improvement
Staff education and training
Fast learner
Hard working till the job is done correctly
Certification
Austin Regional Manufacturers Association (ARMA)
Timeline
Austin Regional Manufacturers Association (ARMA)
05-2022
Team Lead
Build-A-Sign
03.2019 - Current
Chef/Executive Kitchen Manager
COA: PARD: Dove Springs
03.2016 - 08.2022
No Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
09.2014 - 02.2015
Interim General Manager
Five Guys Burger And Fries
03.2014 - 08.2015
Food Service Specialist
United States Marine Corps
07.2006 - 03.2009
High School Diploma -
W. Charles Akins High School
08.2002 - 06.2006