Jorge Ibarra
Port Richey,Florida
Summary
Experienced Manager, successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities 30 plus years of progressive leadership experience.
Overview
7
7
years of professional experience
Work History
Kitchen Manager
Our Place Restaurant
Dunedin, FL
02.2015 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed restaurant marketing, sales building and community involvement.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maximized quality assurance by completing frequent line checks.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Helped general management develop prices based on inventory costs and portion sizes.
- Developed unique events and special promotions to drive sales.
- Increased kitchen efficiency 100% by streamlining processes, reducing waste and mentoring team members on proper procedures.
Education
Associate of Arts - International Business Management
Everest University - Tampa
Tampa, FL06.2006
Skills
- Database Interface and Query Software
- Shift Scheduling
- Portioning Understanding
- Kitchen Management
- Labor and Overhead Cost Estimation
- Food and Beverage Management
- Vendor Relations
- Staff Training
- Portion Sizes
- Kitchen Equipment Operation
- Supply Ordering and Management
- Food Safety and Sanitation
- Guest Relations
Timeline
Kitchen Manager
Our Place Restaurant
02.2015 - Current
Associate of Arts - International Business Management
Everest University - Tampa
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