JESUS F. MOTTU JR.

• Managed all aspects of business operations, including client consultations, scheduling, and product delivery timelines.
• Developed and executed creative projects for architectural and portrait clients from concept to completion, ensuring timely delivery and adherence to budget constraints.
• Balanced artistic vision with logistical constraints, delivering exceptional results on time and within budget, enhancing overall client experience.

• Designed and implemented engaging curriculum plans aligned with TEKS standards, enhancing analytical thinking and supporting over 100 students in reaching growth targets.
• Founded and led the 'Math & Money' club, planning and executing semester-long programs focused on practical math and financial literacy, reinforcing long-term project planning and student engagement.
• Collaborated with administration and staff to coordinate student data tracking and deliver targeted learning interventions, improving student performance.

• Managed 7 retail food service locations, achieving annual revenue exceeding $10 million, by leading a team of 98 members and 2 assistant managers.
• Coordinated staff schedules, project rollouts, and launch timelines for two new outlets, successfully managing vendors, inventory, and stakeholder communications, resulting in timely and efficient openings.
• Partnered with hospital administration to align food services with patient and staff needs, ensuring delivery excellence and enhancing overall satisfaction rates by ##%.

• Streamlined food production systems, enhancing operational efficiency and ensuring consistent quality by establishing procedures for ordering, receiving, storing, preparing, and serving food.
• Led menu planning and development, aligning offerings with customer preferences and nutritional standards, resulting in increased customer satisfaction rates.
• Developed operational forecasts and monitored budgets, managing expenses and addressing variances to ensure financial accuracy and compliance, achieving budget adherence.

• Led the patient dining program operations, managing a 50-person culinary team, ensuring high-quality service and compliance with nutritional standards.
• Designed and deployed a comprehensive patient room service menu, aligning with operational standards and enhancing patient satisfaction.
• Streamlined kitchen workflows and monitored food safety compliance, achieving consistent high performance during health inspections.

• Established streamlined procedures for ordering, receiving, storing, preparing, and serving food, ensuring consistent quality and operational efficiency.
• Led menu planning and development, creating offerings that align with customer preferences and nutritional standards.
• Developed operational forecasts and monitored budgets, managing expenses and addressing variances to ensure financial accuracy and compliance.

▪ Responsible for prep and execution of Banquet, A La Carte, and Catering events as
well as assisting other departments in preparing for the following day’s services
▪ Responsible for communicating with supervisors to ensure seamless timing and
execution of all events
▪ Prioritize food production based on Banquet Event Order Sheets

▪ Responsible for all mise en place and execution in Garde Manger Station for A La
Carte service
▪ Responsible for all cold food mise en place and execution for Banquet events
▪ Maintain a vigorous FIFO system for all produce in house