Juan Rodríguez
Bradenton
Summary
Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.
Overview
12
12
years of professional experience
1
1
Certification
Work History
General Manager
Bristol Culinary Management and Facility Services
Sarasota, FL
01.2026 - Current
- Directed operational strategies to enhance efficiency across multiple culinary facilities.
- Implemented cost-saving measures resulting in improved budget management and resource allocation.
- Oversaw staff training programs, fostering skill development and team cohesion.
- Developed performance metrics to track service quality and operational effectiveness.
District Chef
Compass Group USA
Chattanooga, TN
08.2025 - 01.2026
Director of Dining
FISD - Compass Group
Colorado Springs, CO
06.2014 - 08.2025
- Advanced to Director of Dining position after serving as Executive Chef for three years.
- Provided comprehensive culinary support to various locations.
- Streamlined budgeting processes with accurate forecasting methods.
- Enhanced team capabilities through targeted training initiatives.
- Maintained strong commitment to ensuring positive customer experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided training for new employees on job duties, safety protocols, and sanitation procedures.
- Maintained updated knowledge through continuing education and advanced training.
- Coordinated catering services for large events or meetings held on-site or off-site locations.
- Worked effectively in team environments to make the workplace more productive.
- Scheduled shifts for staff members based on business needs.
- Established quality control standards that are consistently met throughout the dining facility operations.
- Directed a staff ensemble of 21 members.
- Supervised financial oversight for $2.5 million budget.
Executive Chef
Compass Group USA
Colorado Springs, CO
07.2014 - 06.2017
- Progressed from Sous Chef position to Executive Chef role in just two months.
- Developed and implemented menus for multiple units, and high-end catering events.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
Education
Associate of Science - Culinary Arts
AGM UNIVERSITY
Skills
- Food safety
- Creative thinking
- Safe food handling
- Catering and events
- Coaching and mentoring
- Operations management
- Recruitment and onboarding
- Staff training
- Food plating and presentation
- Banquets and catering
- Teamwork and collaboration
- Strong work ethic
Certification
- ServSafe
Languages
Spanish
English
Timeline
General Manager
Bristol Culinary Management and Facility Services
01.2026 - Current
District Chef
Compass Group USA
08.2025 - 01.2026
Executive Chef
Compass Group USA
07.2014 - 06.2017
Director of Dining
FISD - Compass Group
06.2014 - 08.2025
Associate of Science - Culinary Arts
AGM UNIVERSITY