Joel Ramos

• Implemented cost control measures to ensure budget compliance.
• Cultivated relationships with local suppliers for fresh produce and products.
• Ensured adherence to state and federal regulations.
• Oversaw financial management and budgeting processes.
• Developed strategies to enhance customer satisfaction and loyalty.
• Designed promotional activities to attract new customers and improve visibility.

• Oversaw kitchen functions, including food preparation and quality control.
• Managed recruitment and training of all kitchen staff while ensuring health and safety compliance.
• Controlled food costs, labor budgets, and vendor relations at flagship location.
• Implemented workflow improvements to enhance service and consistency.
• Achieved $14 in sales through efficient kitchen operations.

Directed backhouse operations for high-volume full-service restaurant, achieving top ranking company-wide.

• Managed food inventory ordering and vendor relations to minimize waste.
• Trained, supervised, and developed kitchen staff, fostering high morale and operational efficiency.
• Recognized for outstanding kitchen execution and leadership, contributing to 9.5 in sales.

• Directed all kitchen operations, including inventory management, staffing, budgeting, and food cost analysis.
• Executed banquets and buffets while overseeing a team of 35 kitchen employees.
• Trained kitchen managers to enhance operational efficiency across multiple locations.
• Restored store profitability within six months, achieving $7.5 million in sales.

• Managed banquet and a la carte kitchen operations in large waterfront dining venue.
• Developed custom and seasonal menus for events, buffets, and private functions.
• Oversaw staff recruitment, training, and food cost management to optimize resources.
• Generated $12 in sales through strategic menu offerings.

• Directed 25-person kitchen team, coordinating activities from preparation through service line.
• Designed lunch and dinner menus, boosting guest satisfaction and sales.