Jose Aviles
Sunny Isles Beach,FL
Summary
Focused Project Manager adept at planning, directing and maintaining continuous improvement and change management into the operations across various departments. Experienced in directing employees and delivering results in accordance with company standards. Applying creative and analytical approach to operations for continuous process improvement. Skilled at identifying or anticipating problems and providing solutions. Excels through mentoring, training and empowering team to excel in performance.
Overview
18
18
years of professional experience
Work History
WOW Traveling Operations Project Manager
Royal Caribbean International
07.2021 - Current
- Identified plans and resources required to meet project goals and objectives.
- Monitored project performance to identify areas of improvement and make adjustments.
- Provided detailed technical and operational direction in project challenges, consistently meeting deliverables according to deadlines.
- Power BI improvement reports to identify successful outcomes, insights, and future recommendations.
- Coordinated with cross-functional teams to resolve project issues and mitigate risks.
- Developed and implemented strategic project plans to meet business objectives.
- Recruited and oversaw FOEC to achieve performance and quality targets.
- Analyzed project performance data to identify areas of improvement.
- Facilitated workshops to collect project requirements and user feedback.
- Met project deadlines without sacrificing build quality or sustainable results..
- Tracked project and team member performance closely to quickly intervene in mistakes or delays.
- Monitored project progress, identified risks and took corrective action as needed.
Traveling Corporate Executive Chef
Royal Caribbean International
04.2019 - 07.2021
- Developed Win on Waste foundations and pilot of the program onboard Harmony of the Seas.
- Delivered excellent food quality and maximized customer satisfaction by preparing food according to SOP.
- Oversaw business operations, inventory control, and change management.
- Calcmenu recipe project review and input of fleet-wide recipe database.
- Training and development of new position onboard Food and Beverage Operation Excellence Controller. (FOEC)
- Developed FOEC through training, disciplinary action, and performance reviews.
- Modernized work processes to reduce overproduction and boost productivity through data-driven decisions on a daily output basis.
Executive Sous Chef
Royal Caribbean International
10.2017 - 04.2019
- Verified compliance in preparation of menu items and customer special requests.
- Controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to venue SOP.
- Oversaw business operations, inventory control, and customer service for specialty restaurants onboard Harmony of the Seas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed BOH galley staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated BOH schedules and developed staff teams to boost productivity.
- Modernized work processes to develop middle management and and boost daily output.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored food production to verify quality and consistency.
- Inspected galleys to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money and continuous improvement lean methodology.
- Participated in food tastings and taste tests.
Opening Executive Chef
Sonora Grill
01.2017 - 10.2017
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Catering BOH kitchen layout design for new opening location.
- Implementation of brand standards and PAR levels for inventory.
- Continuous improvement lean methodology for digital recipe management system.
Food and Beverage Director
Expotampico
01.2015 - 01.2017
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Created and deployed successful strategies to boost venue performance, streamline food prep processes and reduce waste.
- Worked with qualified chef to diversify menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Coordinated with catering staff to deliver food services for special events and functions.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Corporate Executive Chef
Senate Of Mexico
01.2013 - 01.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for all restaurants.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Executive Chef
Lampuga
01.2012 - 01.2013
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
Executive Sous Chef
Morton's Steakhouse
01.2010 - 01.2012
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef
Italianni's Restaurant
01.2007 - 01.2010
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
BBA - Business Administration
Consejo Hispano De Acreditacion Y Certificacion SC
Mexico City01.2025
Green Belt - Lean Six Sigma Certification
Lean Six Sigma International
Mexico City07.2020
Yellow Belt - Lean Six Sigma Certification
Lean Six Sigma International
Mexico City 01.2020
White Belt - Lean Six Sigma Certification
Lean Six Sigma International
Mexico City Mexico12.2019
Diplomat - Food And Beverage Management
Bocconi University
Online 01.2019
Diplomat - Culinary Arts/Chef Training
Centro Culinario Ambrosia
Mexico City2008
Non Degree - Culinary
Universidad Anahuac Mexico Sur
Mexico City01.2007
High School - Arts
Colegio Mexico Bachillerato
Mexico City06.2006
Skills
- Lean Six Sigma
- Continuous Improvement Planning
- Project Planning
- Workforce Scheduling
- Strategy Implementation
- Project Management
- Business Process Re-Engineering
- Operational Efficiency
- Change Management Process
- Project Scope Evaluation
- Methodology Implementation
- Forecasting
- Testing
- International Business
Accomplishments
- Collaborated with the OPEX team in the development of the Win on Waste Initiative.
- Completed the implementation of Win on Waste through the fleet.
- Mentoring and development of Food Operation Excellence Controller feet wide shipboard position.
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
WOW Traveling Operations Project Manager
Royal Caribbean International
07.2021 - Current
Traveling Corporate Executive Chef
Royal Caribbean International
04.2019 - 07.2021
Executive Sous Chef
Royal Caribbean International
10.2017 - 04.2019
Opening Executive Chef
Sonora Grill
01.2017 - 10.2017
Food and Beverage Director
Expotampico
01.2015 - 01.2017
Corporate Executive Chef
Senate Of Mexico
01.2013 - 01.2015
Executive Chef
Lampuga
01.2012 - 01.2013
Executive Sous Chef
Morton's Steakhouse
01.2010 - 01.2012
Executive Chef
Italianni's Restaurant
01.2007 - 01.2010
BBA - Business Administration
Consejo Hispano De Acreditacion Y Certificacion SC
Green Belt - Lean Six Sigma Certification
Lean Six Sigma International
Yellow Belt - Lean Six Sigma Certification
Lean Six Sigma International
White Belt - Lean Six Sigma Certification
Lean Six Sigma International
Diplomat - Food And Beverage Management
Bocconi University
Diplomat - Culinary Arts/Chef Training
Centro Culinario Ambrosia
Non Degree - Culinary
Universidad Anahuac Mexico Sur
High School - Arts
Colegio Mexico Bachillerato