Jose E. Rios
Chicago,IL
Summary
Experienced Food Industry Manager with over 10 years of expertise in overseeing operations and driving efficiency within fast-paced environments. Adept at scheduling, food preparation, and managing documentation and paperwork to ensure smooth day-to-day operations. Proven ability to lead teams, optimize workflows, and maintain high standards of food safety and quality. Known for delivering consistent results by balancing cost control with exceptional customer service. A well-developed leader focused on streamlining processes and fostering a productive, organized work environment.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Operating Manager
Red Lobster
04.2025 - Current
- Evaluated operational processes regularly, identifying areas for improvement or optimization.
- Coordinated facilities maintenance to ensure a safe, clean working environment conducive to productivity.
- Oversaw quality control efforts, ensuring products met or exceeded customer expectations.
- Assess daily prep counts, assign duties, conduct line checks for food quality, temperature, labeling, and expiration dates, and prioritize catering orders for driver assignments.
- Facilitate a monthly Safety and Health Inspections checklist, including Health Department codes, restrictions, and regulations.
- Place weekly orders for restaurant products, non-alcoholic beverages, and supplies, enter invoices, and analyze inventory for weekly, monthly, and end-of-period (EOP) reports.
- Plan and implement bi-weekly FOH schedules for all staff, incorporating mandatory shifts, time-off requests, vacations, and any upcoming schedule changes for each employee.
- Forecast weekly and monthly sales, accounting for holiday trends, and manage profit and loss (PNL) as well as actual versus theoretical (AVT)
- Reduced employee turnover with effective hiring practices and strong team-building initiatives.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
Carryout Manager
Lou Malnati’s Pizzeria
04.2024 - 04.2025
- Forecast weekly and monthly sales, accounting for holiday trends, and manage profit and loss (PNL) as well as actual versus theoretical (AVT) to ensure restaurant sustainability and consistent sales performance
- Plan and implement bi-weekly BOH and FOH schedules for all staff, incorporating mandatory shifts, time-off requests, vacations, and any upcoming schedule changes for each employee.
- Assess daily prep counts, assign duties, conduct line checks for food quality, temperature, labeling, and expiration dates, monitor dough consistency and temperature, and prioritize catering orders for drivers assignments.
- Conduct interview for new employees with discussing expectations and the job requirements for all FOH,BOH and Drivers, go over payroll, process paperwork and create orientation schedule, training schedule and by-weekly schedule.
- Facilitate monthly Safety and Health Inspections checklist including Health Department codes and restrictions and regulations
- Coach and train BOH, FOH, and drivers on procedures, menu updates, delivery processes, system changes, and performance expectations, while conducting weekly staff meetings for ongoing development.
- Place weekly orders for restaurant products, non-alcoholic beverages, and supplies, enter invoices, and analyze inventory for weekly, monthly, and end-of-period (EOP) reports.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
Operating Manager
Chili’s Bar and Grill
08.2016 - 03.2024
- Started as an active server in November 2015 and advanced to a leadership role as a manager within less than a year due to strong performance and dedication.
- Evaluate daily prep counts, assign duties, conduct line checks for food quality, temperature, labeling, and expiration dates, and perform the same checks for bar inventory to ensure consistent standards.
- Coordinate and implement weekly BOH and FOH schedules for all staff, efficiently incorporating vacation requests and any upcoming changes to individual availability
- Coordinated facilities maintenance to ensure a safe, clean working environment conducive to productivity.
- Forecast sales on a weekly and monthly basis and factoring in management profit and loss (PNL) as well as actual versus theoretical (AVT) for restaurant sustainability
- Conduct interviews for new employees with discussing expectations and the job requirements, go over payroll, process new employee’s paperwork and create orientation schedule
- Coach and implement existing new recipes to the back of the house staff and new procedures and menu items for the front of the house staff
- Facilitate monthly safety and security checklists to the entire restaurant including Health Department codes, expectations and COVID-19 regulations
- Place weekly orders for produce, non-alcoholic beverages, liquor, and restaurant supplies, while also conducting and analyzing mid-month and end-of-period (EOP) inventory reports to ensure accurate stock levels and efficient resource management.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
Dietary Aid
Norwegian American Hospital
04.2013 - 11.2015
- Engaged with 500+ hospital patients and staff each day taking and prepping food orders in the cafeteria
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Designated shift leader coordinating employee responsibilities and procedures to create a more adhesive work environment
- Ensured food safety compliance through continuous inventory, proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Utilized the hospitals computer system, while maintaining integrity and confidentiality, to track dietary restrictions and needs for each patient depending on their doctors’ orders and suggestions
Head Trainer and Server
Gino’s East Restaurant
08.2006 - 02.2013
- Accommodated and aided 125+ customers on multiple floors with their food selections servicing tourists and Chicagoan’s needs while providing a superb, enjoyable atmosphere
- Coached new and existing employees on company policies, procedures and menus while creating a new “side-work” instructional manual for the staff
- Entering and completing orders through the restaurants complex computer and KIOSK POS systems
- Championed professional development initiatives among staff, fostering a culture of continuous growth and improvement through weekly meetings
- Implemented an evaluation system to assess the effectiveness of training programs, leading to continuous improvements.
- Mentored junior trainers, providing guidance on effective teaching techniques and professional development strategies.
Education
Associate Degree - Liberal Arts
Black Hawk College
04.2002
General Educational Development (GED) -
Schaumburg College
06.1999
Skills
- Time management
- Decision-making
- Staff training and development
- Complex Problem-solving
- Documentation and reporting through complex POS systems
- Operations management
- Customer relationship management (CRM)
- Shift scheduling
- Staff development
- Conflict resolution
- Performance evaluations
- Recruiting and interviewing
Certification
- Illinois BASSETT Alcohol License Certification July 22, 2022
- Manager Food Handlers Certificate March 14, 2022
- Illinois Allergens Certificate August 1, 2024
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Operating Manager
Red Lobster
04.2025 - Current
Carryout Manager
Lou Malnati’s Pizzeria
04.2024 - 04.2025
Operating Manager
Chili’s Bar and Grill
08.2016 - 03.2024
Dietary Aid
Norwegian American Hospital
04.2013 - 11.2015
Head Trainer and Server
Gino’s East Restaurant
08.2006 - 02.2013
General Educational Development (GED) -
Schaumburg College
Associate Degree - Liberal Arts
Black Hawk College
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