Joshua Carrillo

• Reset and cleaned tables quickly to prepare for new customers.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Completed side work duties, ensuring that all necessary supplies were stocked for shift success.

At Corazón de Tierra it was continuous learning with chef, front of house manager and sommelier. Daily hard training on the floor and around the garden and the knowledge of the land. vegetables, fruits, flowers, roots, animal proteins and seafood that we served.

• Served food and beverages promptly with focused attention to customer needs.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Cultivated warm relationships with regular customers.

In this restaurant I use to organize reservations and restaurant seating, Bar and servers schedule, payroll, inventories, purchase orders.

I worked at Fauna and the opening of Bruma Wine Garden in 2021.

I was in charge of the operation of both restaurants in different periods. In this restaurants i Managed :

-Reservation control

-Daily activities roll.

- station assignment for waiters

- Menu Test

-Bar Supervision

-Staff training

-Dining room supervision

- Promote the sale and motivate the team to reach the desired goals.

- Provide solutions to guests with any questions or discomfort

- Management of the sale operating system

- Supervision of Hostess, reservation list and distribution of the day.

- Supervision of the pass and food runners

- Cashier and card terminals shift end.

- Monthly sales reports

- Daily log

-Weekly tour of the restaurant and report to maintenance for any repairs

- Preparation of weekly schedules

- Payroll

- inventories

- Purchase order

Having just obtained the michelin star, the chef announced that he was looking for a manager. I took the opportunity to be part of the team.

After a few months I received my green card for the United States and decided to move to California with my wife and children.

For this reason I finished working on Damiana

• Trained new expeditors and food runners according to company policies and standards.
• Assisted preparation of food plates, overseeing quality, and appearance.
• Provided exceptional support to kitchen staff during high-volume periods, enabling faster turnaround times without sacrificing quality or presentation standards.
• Increased order accuracy through effective communication between front-of-house and back-of-house teams.
• Reduced wait times for customers, prioritizing and organizing food orders according to table numbers.
• Demonstrated strong knowledge of menu items, regularly assisting servers with questions regarding ingredients or allergens when needed.