Irvin Alejandro Sánchez Alvarado
Manor,TX
Summary
Experienced food and beverage manager with a strong track record in menu innovation and team leadership at White Lodging. Demonstrated ability to improve guest experiences and ensure compliance with health standards. Expert in kitchen management, quality assurance, and staff training, driving day-to-day success in high-pressure setting.
Overview
10
10
years of professional experience
Work History
Executive Banquet Chef
White Lodging
Austin, Texas
03.2025 - Current
- Created innovative banquet menus that elevated guest dining experiences.
- Developed menus for high-end banquets, catering events and private parties.
- Collaborated with event planners to customize catering options for diverse events.
- Managed production of food for catered corporate and private events.
- Supervised kitchen staff to ensure efficient meal preparation and presentation.
- Coordinated with front-of-house staff for seamless service during high-volume events.
- Trained new culinary team members on cooking techniques and service standards.
- Implemented waste reduction strategies and optimized stock rotation to support kitchen budgeting.
- Ensured compliance with food safety standards and sanitation practices in the kitchen.
- Supervised food preparation, cooking and presentation of large-scale banquets.
Sous Chef
White Lodging
Austin, TX
08.2022 - 02.2025
- Led kitchen staff during peak hours, ensuring efficient service and customer satisfaction.
- Prepared daily specials and menu items using fresh, local ingredients.
- Collaborated with the head chef on menu development and recipe testing.
- Oversaw daily kitchen operations, coordinating food production, sanitation, safety practices, and personnel management to maintain high standards.
- Trained new kitchen staff on food preparation and safety standards, fostering a knowledgeable and compliant team.
- Monitored food quality and presentation to meet company standards.
- Implemented food safety protocols to ensure compliance with health regulations.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted in inventory management and ordering supplies for the kitchen.
- Established standard procedures for plating presentations.
- Created a positive work environment by encouraging teamwork among staff members.
- Contributed to the successful execution of catered events from start to finish.
- Executed Coyle audits, achieving 100% compliance throughout 2024
- Tracked GSS metrics and refined strategies to achieve top 10% performance
- Conducted training sessions for new employees on food safety and cooking techniques.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Food and Beverage Manager
Christus Muguerza Hospital Alta Especialidad
Monterrey, México
02.2018 - 06.2022
- Managing the duties of the executive chef, supervisors, and service team of over 80 to provide stellar experiences to high-profile patrons.
- Directed the department of nutrition services, the restaurant, and the employee cafeteria.
- Oversaw administrative tasks, including bookkeeping, training, equipment and food ordering, and maintenance to ensure seamless operations.
- Ensured cost control objectives remained under 30% through diligent financial management.
- Maintained communication with hospital management staff and corporate directors to align service goals and operational strategies.
- Prepare annual and monthly budgets, cost analysis, employee performance reviews, and additional quarterly reports.
- Managed daily food and beverage operations for patient and staff dining.
- Oversaw inventory management for food supplies and kitchen equipment.
- Trained and supervised staff on food safety and sanitation practices.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Managed payroll records for employees working within the food and beverage department.
Hotel F & B management training
The Broadmoor
Colorado Spring, United States of America
02.2016 - 02.2017
- Ensure staff provides quality service to all guests at all times.
- Ensure guest contact for all to have an excellent dining experience.
- Supervised restaurant staff during shifts to ensure efficient service.
- Assisted in training the new staff and directing work to employees.
- Maintained food service and safety standards in kitchen to ensure compliance and guest satisfaction.
- Reviewed food sales receipts with manager, reconciling and tracking guest attendance and table turns daily for operational insights.
- Learn how to manage the inventory counts and prepare schedules for food and restaurant suppliers.
- Assisted chef by preparing purchase requests, statements, and invoices for kitchen supplies.
- Planned and coordinated logistics and materials for board meetings, and staff events.
Assistant General Manager
Los Bísquets de Obregón
Monterrey, México
02.2016 - 02.2017
- Hiring, training, and developing new employees.
- Providing leadership and direction to all employees.
- Resolving customer issues to their overall satisfaction.
- Ensuring a consistent standard of customer service.
- Optimizing profits by controlling costs.
- Enforced company policies to maintain operational integrity.
- Cultivated management style aligned with company best practices to enhance team performance.
- Working closely with the store manager to lead staff.
- Organizing employee schedules.
- Taking disciplinary action when necessary.
- Ensuring that health, safety, and security rules are followed.
- Ensuring product quality and availability.
- Overseeing retail inventory.
- Preparing and presenting employee reviews.
- Inspired employees to align with the mission and foster a positive work environment.
- Maintaining merchandise and a visual plan.
- Assisted the store manager with daily operational tasks.
Education
Bachelor - Culinary Arts
Instituto Culinario de México
Monterrey, Nuevo León, México08-2015
Food Technician -
Instituto Mexicano de Gastronomía
Monterrey, Nuevo León, México11-2011
Tourism Technician -
Cbtis #258
Monterrey, Nuevo Leon, México08-2011
Skills
- Menu innovation and development
- Staff training and development
- High-volume kitchen management
- Guest service optimization
- Food safety management
- Culinary operations management
- Culinary trend analysis
- Culinary decision-making
- Operational efficiency
- Kitchen inventory management
- Shift scheduling
- Visual presentation tools
- Microsoft Office and Google Workspace proficiency
- Culinary software expertise
- Team leadership and dynamics management
- Guest experience enhancement
- Problem solving
Personal Information
- Date of Birth: 06/24/93
- Nationality: Mexican
References
Available Upon Request
Training And Certificates
- Certified Personnel Management Instructor, 06/01/21
- Advance Leadership in the hospitality industry, 10/01/19
- International program training (J1 VISA), 02/01/17
- Keeping the stars (Guest relations training), 07/01/16
- DELF B1 (Diploma of French language), 11/01/16
- I-lead, U.S. Department of State's Bureau of Educational and Cultural Affairs and the Council for International Educational Exchange (CIEE), 08/01/16
Qualifications And Skills
Emailing, Typing, Scan, Graphic editing, Internet research, Executive presentations, MS office, Google drive, Oracle, Kronos, Ki-REST, Adobe, Spanish (Mother Tongue), English, French, Active listening, Public speaking, Mentoring, Conflict management, Analytic, Multi-tasking, Customer service, Problem solving, Decision making
Timeline
Executive Banquet Chef
White Lodging
03.2025 - Current
Sous Chef
White Lodging
08.2022 - 02.2025
Food and Beverage Manager
Christus Muguerza Hospital Alta Especialidad
02.2018 - 06.2022
Hotel F & B management training
The Broadmoor
02.2016 - 02.2017
Assistant General Manager
Los Bísquets de Obregón
02.2016 - 02.2017
Bachelor - Culinary Arts
Instituto Culinario de México
Food Technician -
Instituto Mexicano de Gastronomía
Tourism Technician -
Cbtis #258