Hayden Felipez

• Developed innovative Cuban menu items to enhance customer dining experience.
• Managed kitchen staff schedules to ensure efficient service during peak hours.
• Oversaw food safety protocols and sanitation practices in kitchen operations.

Owned restaurant, built community presence by sourcing local ingredients and specializing in gluten-free foods.

Sourced, developed and maintained relationships with purveyors to maximize profitability.

Hold multiple certifications in Food Beverage and labor management and control.

• Trained new chefs on cooking techniques and menu standards for quality consistency.
• Collaborated with suppliers to source fresh ingredients for daily specials.
• Implemented inventory management systems to reduce waste and control costs.
• Conducted regular kitchen inspections to maintain high operational standards.
• Coordinated catering services for special events, ensuring timely delivery and presentation.
• Resolved customer complaints promptly while maintaining excellent customer service standards.
• Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
• Ensured that all meals were prepared according to health code standards and regulations.
• Implemented standardized recipes to maintain consistency among dishes served in different locations within the restaurant chain.
• Developed and implemented new recipes and menu items to increase customer satisfaction.
• Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
• Assisted in developing strategies for marketing campaigns aimed at increasing sales volume from existing customers or attracting new ones.
• Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
• Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
• Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
• Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
• Ordered food supplies and monitored inventory levels to avoid shortages.
• Participated actively in industry events such as trade shows or conferences in order to stay up-to-date with current trends and best practices.
• Created daily specials based on seasonal availability of ingredients.
• Developed strategies for reducing food spoilage while maintaining quality standards.
• Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
• Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
• Reviewed customer feedback surveys regularly in order to identify areas needing improvement or potential opportunities for growth.
• Provided guidance and support to junior chefs regarding recipe development techniques or presentation ideas.
• Directed preparation, delivery and service of catering and special meal requests.
• Trained kitchen staff on safe operation and handling of kitchen equipment and machinery.
• Prepared recipes, menu cycles and portion sizes within restaurant budgets.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Inspected dining and serving areas for cleanliness and proper setup.
• Coached staff on strategies to enhance performance and foster customer relations.
• Managed daily operations of a Cuban cafe to ensure smooth service.
• Maintained quality control for food preparation and presentation standards.
• Handled supplier negotiations to secure quality ingredients at competitive prices.
• Created marketing strategies to promote the cafe within the local community.
• Ensured compliance with health and safety regulations in food service operations.
• Fostered a welcoming environment for customers to enhance dining experience.
• Managed daily operations of business, including hiring and training staff.

• Developed comprehensive HR strategies aligned with organizational goals.
• Developed and implemented human resources policies, procedures, and best practices.
• Ensured compliance with federal, state, and local employment laws by monitoring changes in regulations related to human resources management.
• Facilitated recruitment processes to attract top talent for various positions.
• Counseled managers on disciplinary actions.
• Managed employee benefits programs, such as health insurance, retirement plans, and vacation time.
• Oversaw benefits administration ensuring compliance with regulations and policies.
• Counseled managers on disciplinary actions when necessary.
• Investigated incidents of workplace harassment or discrimination complaints.