Summary
Overview
Work History
Education
Skills
Timeline
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Jonathan Tovar

Miami

Summary

Director of Operations / Management Highly accomplished, self-motivated team leader with over 18 years of experience in the Restaurant & Bar industry. Strong background demonstrating passion towards the industry together with business savy, customer service, and strong ability to direct operations for various entities. Knowledgeable in POS systems, data entry, scheduling, budgeting, P&L, industry standards and liquor safety regulations. History of increasing profits while reducing costs.

Overview

23
23
years of professional experience

Work History

Server

Mr. Hospitality Group (Marion Miami)
03.2019 - Current
  • Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
  • Maximized table turnover rate by efficiently managing reservations and seating arrangements.
  • Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.
  • Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.

Director of Operations

Mojito Club LLC
05.2011 - 03.2019
  • Mojitobar Miami, Mojitobar Sawgrass, and Mojitobar Onboard, As director of operations for the Miami location my main focus was to strengthen and develop a self-operating work system that would reflect successful in increased profits allowing the opportunity for growth in opening other locations
  • This was accomplished over a period of time by establishing effective team training, protocols, and team mentorship through weekly meetings
  • These practices built a strong effective team, increased profits, and allowed for the expansion of the Mojitobar Sawgrass & Mojitobar Onboard
  • I personally oversaw the project management, development, and training for the additional entities

Partner Manager

Satoro Corp.
08.2009 - 05.2011
  • Strengthened product branding initiatives and coordinated effective marketing campaigns
  • Reviewed employee performance every week and delivered constructive feedback to improve weaknesses
  • Inputted customer data into POS system, safeguarding financial and personal information to avoid breaches
  • Met with each associate to establish realistic monthly sales goals
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications
  • Increased overall team efficiency and productivity
  • Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations
  • Recruited, hired and trained new employees, including monitoring and review of individual performance

FOH Manager

Brio Bistro Mediterranean
01.2007 - 08.2009
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Controlled food costs and managed inventory.

Lead Line Cook

Capital Grill
01.2007 - 09.2008
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Distributed food to wait staff quickly to provide excellent customer satisfaction.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Identified inefficiencies leading to improved productivity.

Lead Line Cook

Jackson Steak House
11.2004 - 09.2007
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Identified inefficiencies leading to improved productivity.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
  • Trained and assisted new kitchen staff members.

Lead Line Cook

Burt & Jack Steak House
01.2001 - 09.2002
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to prevent cross-contamination from raw meat and other items.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

Education

Associate of Arts - Restaurant And Culinary Management

The Art Institute of Fort Lauderdale Inc
Fort Lauderdale, FL
03.2005

Skills

  • Scheduling
  • P & L
  • Hiring all employee personnel
  • Bar Receiving and ordering
  • Bar Inventory
  • Creating Menu's with descriptions and recipes for inventory
  • 15-year relationship with liquor vendors in Broward and Dade County, such as Republic National, Southern Wines & Spirits, Breakthrough, etc
  • Fluent in English and Spanish, and some Portuguese
  • Fluent in Microsoft, Excel, and Word
  • Budgeting
  • Performance analysis
  • Team oversight
  • Effective communication
  • Safety and compliance
  • POS system operation

Timeline

Server

Mr. Hospitality Group (Marion Miami)
03.2019 - Current

Director of Operations

Mojito Club LLC
05.2011 - 03.2019

Partner Manager

Satoro Corp.
08.2009 - 05.2011

FOH Manager

Brio Bistro Mediterranean
01.2007 - 08.2009

Lead Line Cook

Capital Grill
01.2007 - 09.2008

Lead Line Cook

Jackson Steak House
11.2004 - 09.2007

Lead Line Cook

Burt & Jack Steak House
01.2001 - 09.2002

Associate of Arts - Restaurant And Culinary Management

The Art Institute of Fort Lauderdale Inc
Jonathan Tovar