Gerardo Rodriguez
Omni Hotels & Resorts
Austin,TX
1
Certification
12
years of professional experience
Dedicated culinary professional in food and beverage industry with many years of proven experience in streamlining operations and enhancing guest satisfaction. Demonstrates expertise in ensuring high-quality dining experiences. Known for creativity in recipe development and enhancing kitchen collaboration through innovative cooking and plating techniques. Known for strong leadership and ability to foster team collaboration, and adapting swiftly to changing needs and priorities. Expertise includes staff training, inventory management, and ensuring compliance with health and safety standards. Valued for reliability and consistent achievement of results in fast-paced environments. Managed cross-departmental food and beverage procurement and weekly inventory for multiple outlets, ensuring operational readiness while maintaining strict budget, inventory, and quality controls.
Work History
Line Cook
5 Months- Co-created seasonal menus and weekly specials with Head Chef, emphasizing culinary creativity through local, hyper-seasonal ingredients.
- Prepared high-quality dishes according to standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Monitored service flow and collaborated with kitchen and bar teams to ensure efficiency and quality during peak hours.
- Monitor service flow and collaborate with kitchen staff and FOH teams to ensure efficiency and quality during peak hours.
- Execute opening and closing duties, including operational readiness, receiving shipments, and proper storage of products.
Lobby Bar Supervisor
1 Year 11 Months- Orchestrated exceptional guest experiences from arrival to departure, including personalized greetings, efficient seating, and comprehensive menu presentations.
- Proactively resolved guest concerns, transforming potential issues into opportunities for enhanced satisfaction and loyalty.
- Supervised front-of-house staff in high-traffic lobby environment, ensuring high service standards and effective staff scheduling.
- Implemented strict inventory management protocols that reduced waste and optimized costs, consistently maintaining departmental budgets.
- Managed food and beverage procurement for multiple departments, overseeing vendor relations and bulk ordering to maintain seamless 24/7 hotel operations.
- Acted as a central liaison between the bar, kitchen, and banquet departments to synchronize supply needs, ensuring all outlets were fully stocked for high-occupancy periods and special events.
- Negotiated with suppliers & distributors to ensure timely deliveries and quality control, resolving any discrepancies in invoices or shipments immediately.
- Enforced rigorous health code and alcohol safety regulations (TABC/ServSafe), ensuring the safety of guests and the protection of the hotel's liquor license.
- Upheld the highest standards of presentation & hygiene within dining areas, overseeing station readiness and managing inventory of essential dining supplies.
- Supported culinary and service excellence by assisting with menu planning, beverage preparation, and expediting food orders to ensure timely delivery.
- Managed financial transactions accurately, including processing payments and reconciling sales at the close of each shift.
- Contributed to team development and operational efficiency through involvement in talent acquisition, training, scheduling, and performance management.
- Championed culture of empowerment and excellence by recognizing and rewarding associates for exceeding guest expectations.
- Maintained an organized workflow within the kitchen area during rushes; moreover, kept stations stocked and ready for use to maximize productivity.
- Ensured compliance with health safety regulations and sanitation policies while preparing meals and maintaining a sanitary work environment.
- Plated dishes according to restaurant presentation standards before delivering them to customers. Modified recipes to meet dietary restrictions or allergies of customers.
Auto Care Center Team Lead
4 Months- Earned promotion to Team Lead from Team Member within months of hire based on exceptional performance, technical proficiency, and demonstrated leadership potential.
- Supervised team of associates, coordinated daily schedules and provided hands-on training, ensuring adherence to Walmart’s service and safety standards.
- Monitored departmental Key Performance Indicators (KPIs), implementing workflow improvements that reduced vehicle turnaround time and increased daily bay throughput.
- Resolved complex customer inquiries as primary point of contact, addressing service issues to enhance brand loyalty and achieve effective conflict resolution.
- Managed high-value inventory audits and shop supplies, reducing departmental waste and improving margin accuracy.
Main Grill Cook
5 Months- Monitored quality of all cooked items throughout the day to uphold high culinary standards and enhance guest satisfaction.
- Inspected kitchen equipment regularly to ensure cleanliness and proper functionality, contributing to a safe cooking environment.
- Maintained accurate records of daily production sheets, waste logs, and temperature logs to support operational efficiency and compliance.
Training Coordinator
6 Months- Conducted needs assessments to identify skill and knowledge gaps, informing targeted training initiatives.
- Taught and supported back-of-house training systems while setting goals with other training coordinators that align with the management team’s objectives.
- Trained and organized employees across various positions and locations, evaluating performance and implementing effective training methods.
- Utilize interpersonal and communication skills to lead, influence, and encourage others, while demonstrating honesty and integrity.
- Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
- Collaborated with management team to develop and update recipes, enhancing overall dining experience.
Server
1 Year 7 Months- Delivered excellent customer service, effectively managed high-pressure situations, and operated point-of-sale (POS) systems; communicated clearly with customers and staff; explained menu items, took orders, and relayed them to the kitchen efficiently.
- Delivered exceptional customer service, fostering positive dining experiences.
- Maintained knowledge of menu items, specials, and dietary restrictions to assist guests effectively.
Grocery Stocker
3 Months- Managed high-volume inventory replenishment in fast-paced retail environment, ensuring guest-ready and organized shelves to enhance customer experience.
- Collaborated with store leadership to prioritize tasks based on daily sales trends and promotional events, improving operational effectiveness.
- Maintained a standard for backroom safety and organization, contributing to a quick freight time, streamlining the “truck-to-shelf” process.
- Mentored new seasonal hires on safety protocols, inventory software, and time-management techniques, facilitating smoother onboarding.
Lead Cook
8 Months- Spearheaded opening of second location in Deer Park, Texas, ensuring seamless launch operations.
- Trained and mentored new cooks on food preparation techniques and safety protocols.
- Chopped, mixed, steamed, sautéed, grilled, fried, and roasted ingredients to prepare diverse menu items that enhanced customer satisfaction.
Grill Cook/Team Lead
2 Years 4 Months- Monitored grill temperature to ensure proper cooking times.
- Checked food temperatures to ensure compliance with health code standards for safe dining.
- Executed closing duties, organizing leftovers for safe storage, cleaning grills, and maintaining grease traps for operational readiness.
Cashier/Prep Cook
2 Years 2 Months- Operated cash register, ensuring accurate processing of cash, check, credit card, gift card, and automatic debit payments, enhancing customer transaction experience.
- Greeted customers and addressed inquiries about store products and services, fostering positive customer interactions.
- Processed customer transactions accurately and efficiently at point of sale.
Education
Hotel And Restaurant Management
High School Diploma
- Hospitality
Skills
Recipe preparation
Ingredient inspection
Food cost analysis
Plating techniques
Culinary creativity
Food Styling Expertise
Product Shelf-Life Management
Workflow optimization
Time management
Team collaboration
Service Excellence
Problem-solving
Ingredient knowledge
Attention to detail
Fluent in Spanish and English
Certification
- Servsafe Food Handlers
- TABC
Languages
Spanish: Native / Bilingual
English: Native / Bilingual
Timeline
Line Cook
Omni Hotels & Resorts
03.2026 - CurrentRead More
Lobby Bar Supervisor
Embassy Suites
04.2024 - 03.2026Read More
Auto Care Center Team Lead
Walmart
01.2024 - 05.2024Read More
Main Grill Cook
Chartwells Schools Dining Services
08.2023 - 01.2024Read More
Training Coordinator
Bubba’s 33
01.2023 - 07.2023Read More
Server
IHOP
03.2020 - 10.2021Read More
Grocery Stocker
Target
12.2019 - 03.2020Read More
Lead Cook
Papa Geno’s
11.2018 - 07.2019Read More
Grill Cook/Team Lead
Whataburger
08.2016 - 12.2018Read More
Cashier/Prep Cook
KFC
06.2014 - 08.2016Read More
Pasadena Memorial High School
High School Diploma
Read More
University of Houston
Hotel And Restaurant Management
Read More
San Jacinto College
from Hospitality
Read More