Gary Reyes
Los Angeles,CA
Summary
Customer-oriented General Manager with 6 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
Work History
General Manager
Sweetfin Poke
07.2022 - Current
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Assessed reports to evaluate performance, develop targeted improvements and implement changes.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Food Service Director/Executive Chef Manager
Compass Group USA
04.2014 - 06.2022
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Pitched in to work line during busy periods or in place of sick employees.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Education
High School Diploma -
William J Palmer
Colorado Springs, CO06.1998
Skills
- Vendor Negotiations
- Process Redesign
- Menu Planning
- Risk Management
- Product Costing
- Verbal and Written Communication
- Profit and Loss Accountability
- Food Preparation and Safety
- Market Analysis
- Labor Cost Controls
- Safety Assurance
- Cross-Functional Team Management
- Employee Scheduling
- Staff Training
- Staff Development
- Safety Protocols
- Customer Experience
- Budget Administration
- Facility Management
- Performance Improvement
- Performance Analysis
- Event Management
- Project Management
- Inventory Control
- Purchasing and Planning
- Time Management
- PC Competency
- Leadership
- Marketing
- Purchasing
- Staffing
Timeline
General Manager
Sweetfin Poke
07.2022 - Current
Food Service Director/Executive Chef Manager
Compass Group USA
04.2014 - 06.2022
High School Diploma -
William J Palmer