Jesse Ibarra
Las Vegas,NV
Summary
Over 25 Years of restaurant experience, which includes 15 years of being a cook and gradually moving up to a culinary chef position. After learning the kitchen side of the restaurant business, leaped over to the front of the house and became a restaurant manager. Focused on improving revenue, reducing turnover, and increasing customer satisfaction.
Diligent General Manager with solid background in managing daily operations and driving team performance. Successfully led various projects, ensuring seamless execution and improved operational efficiency. Demonstrated strategic planning and effective communication skills. Diligent General Manager with solid background in managing daily operations and driving team performance. Successfully led various projects, ensuring seamless execution and improved operational efficiency. Demonstrated strategic planning and effective communication skills. Diligent General Manager with solid background in managing daily operations and driving team performance. Successfully led various projects, ensuring seamless execution and improved operational efficiency. Demonstrated strategic planning and effective communication skills.
Overview
12
12
years of professional experience
1
1
Certification
Work History
General Manager
Giordano’s Boca Park
10.2016 - Current
- Led the restaurant through the 2020 re-opening of Giordano’s Boca Park Las Vegas
- Hired, trained, and developed new managers and supervisors
- Oversaw the job fairs, hiring events and onboarding for the opening hourly team that exceeded 60 total employees
- Led the Boca Park location to increased YOY sales each year from 2020-2024
- Restaurant exceeded both sales and RCP budgets from 2021-2024
- 2021 and 2022 were Max-Bonus pay-outs for the management team, hitting the maximum pay-out range based on performance
- Trained the entire new management Summerlin and helped the Las Vegas Strip location with their new manager hires
- Systematically re-zoned the kitchen and storage areas, streamlined prep and ordering systems and modified delivery schedules to eliminate the need for an off-site commissary by 2021
- Implemented the Catering program in 2020
- Deployed marketing strategies that included- local marketing, door-to-door visits with new catering clientele, and cold calling
- Helped Create and implemented the SNHD certified HACCP policy for the Summerlin production facility that produces fresh dough, sauces, and dressing for the Las Vegas Market
- SNHD certified 2021
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
Restaurant Manager
Margaritaville
05.2014 - 10.2016
- Schedule mixture of 30 union employees each week that includes servers, bartenders, bussers, and food runners to maximize productivity
- Consecutively achieve Everclean passing scores of 90 and above
- Helped achieved passing scores of over 90% on Food audits
- Managed inventory and ordering of food, equipment, supplies and ordering for bar
- In charge of inspecting and preparing payroll for final approval bi-weekly
- Provided successful roll outs of all new products
- Monitor food preparation ensuring high levels of safety and quality
- Managed and organize large in-house events and large private parties
- Understanding of P&L management
- In summer of 2019,Was asked to visit and assist in Evanston for GM position and Jackson Il for AGM position, but family decided it wasn't good time to make that switch
- Recently helped in development of Food preparation guidelines for Giordanos to be able to get permits from Health Dept for preparation and transport of food for other location
- Carefully interviewed, selected, trained, and supervised staff.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
Chef Manager
Margaritaville
03.2013 - 05.2014
- Resolve issues with minimal disruption to kitchen flow
- Scheduled Culinary union kitchen staff for every shift
- Assisted kitchen cooks in food preparation
- In charge of Doing monthly inventory count
- Supervised the preparation of food making sure recipes were followed
- Expedited food for delivery guest
- Placed food orders and inspected when the orders came in from vendor
- Recruited and hired employees to build effective culinary team for $15 million annual revenue-producing restaurant.
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
High School Diploma -
Durango High School
Las Vegas NVSome College (No Degree) - F&B
ATTC
Las Vegas NVSkills
- Customer service
- Training Scheduling Management
- Money Handling
- Inventory Control
- Cost Control
- Cost Reduction
- Payroll Management
- P&L Management
- Profit & Loss
- Culinary Experience
- Kitchen Management Experience
- Employee Evaluation
- Restaurant Experience
- Management
- Forecasting
- POS
- Recruiting
- Leadership and team building
- Problem resolution
- Operations management
- Team player
- Kitchen oversight
- Guest experience oversight
- Service standards
- Food service background
- Online ordering management
- Menu development
- Food preparation
- Budget planning
- Restaurant promotion
Accomplishments
- Supervision - Supervised sales team to monitor sales activity and goal achievement.
- Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
- Supervised team of 60-100+ staff members.
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
- CPR/AED Certification
- First Aid Certification
- ServSafe Food Handler's Certification
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
General Manager
Giordano’s Boca Park
10.2016 - Current
Restaurant Manager
Margaritaville
05.2014 - 10.2016
Chef Manager
Margaritaville
03.2013 - 05.2014
Some College (No Degree) - F&B
ATTC
- ServSafe Food Protection Manager Certification - National Restaurant Association.
- CPR/AED Certification
- First Aid Certification
- ServSafe Food Handler's Certification
High School Diploma -
Durango High School
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