Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
LUIS ACOSTA

LUIS ACOSTA

Somerville,MA

Summary

Dynamic & versatile culinary professional with over 10 years in diverse restaurant operations, encompassing Line Cook and Rest Assistance roles seeking a challenging leadership position at food/restaurant industry. Proven ability to manage and direct back of house operations, ensuring adherence to quality standards, and delivering exceptional guest experiences.

Professional with strong experience in managing restaurant operations, ensuring high standards and exceptional results. Proven ability to lead teams, adapt to changing needs, and optimize both front and back-of-house efficiency. Expertise in customer service, staff training, and inventory management. Known for fostering collaboration and consistently achieving goals.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Assistant Restaurant Manager

Clover Food Lab
08.2024 - Current
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
  • Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
  • Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
  • Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
  • Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
  • Monitored restaurant operations and adjusted schedules to meet peak customer demand.
  • Immediately resolved issues with patrons by employing careful listening and communication skills.
  • Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
  • Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Assisted with menu development, resulting in a diverse and appealing selection for patrons.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Line Cook

Longhorn Steak House
01.2023 - 01.2024
  • Prepared and cooked food items according to company quality and service standards, ensuring timely and accurate completion of orders
  • Demonstrated strong knowledge of menu items and ingredients, maintaining appropriate food temperatures for each item
  • Coordinated orders efficiently to meet customer demand in a fast-paced environment
  • Followed all company safety and sanitation standards to maintain a clean and hygienic work environment
  • Took direction effectively from BOH Manager or Manager on Duty, delegating tasks as needed
  • Promoted a team atmosphere and collaborated effectively with colleagues to ensure smooth operations
  • Exhibited good judgment and performed well under pressure in a high-volume restaurant setting
  • Committed to continuous self-improvement and contributed to the development of team members
  • Utilized effective written and verbal communication skills to coordinate tasks and ensure clear understanding of responsibilities

Assistant culinary manager/ Line Cook

The Casual Gourmet
01.2016 - 01.2022
  • Managed and directed the work of back of house (BOH) associates, including scheduling, training, and performance management
  • Oversaw inventory, variances, and ordering within the BOH Department, contributing to effective cost control
  • Assumed responsibilities of Chef in their absence, effectively managing all BOH departments
  • Exercised discretion and independent judgment in interpreting and enforcing management policies and operating practices
  • Controlled food and labor costs, ensuring optimal efficiency and profitability
  • Ensured compliance with company and restaurant-specific policies and procedures, including food safety and sanitation standards
  • Addressed guest complaints promptly and professionally, striving to enhance overall guest satisfaction
  • Utilized various business systems effectively, including POS, HRIS, and Inventory Management Systems

Line Cook

Minervas Greek Cuisine
01.2011 - 01.2017
  • Led and mentored kitchen team members, inspiring excellence and fostering a culture of growth and development
  • Oversaw day-to-day kitchen operations, ensuring flawless execution and adherence to company standards
  • Managed kitchen functions including food ordering, cost control, and quality assurance to maintain high standards of food production
  • Demonstrated passion for hospitality, providing exceptional service and enhancing the guest experience
  • Cultivated authentic team connections, promoting collaboration and teamwork among kitchen staff
  • Utilized problem-solving skills and effective communication to address challenges and make informed decisions
  • Embraced feedback, coaching, and mentorship to continuously improve performance and leadership abilities

Education

Associate in science - Criminal Justice

Quincy College
01.2017

High school or equivalent -

Plymouth South High School
01.2011

Skills

  • Strong leadership and delegation abilities
  • Effective communication skills
  • Excellent judgment and decision-making capabilities
  • Ability to thrive in a fast-paced environment
  • Commitment to continuous improvement and teamwork
  • Maintaining proper personal hygiene and positive attitude
  • Working efficiently under pressure in high-volume settings
  • Leadership and team management
  • Strong communication and interpersonal skills
  • Problem-solving and decision-making abilities
  • Guest service excellence
  • Proficiency in various business systems
  • Shift management
  • Employee scheduling
  • Food safety compliance
  • Restaurant operations
  • Inventory control
  • Scheduling and labor control
  • Budget administration
  • Schedule coordination
  • POS system
  • Kitchen oversight

Certification

  • ServSafe Certification
  • Culinary Foundations & Business Management I

Languages

Spanish
Full Professional
Portuguese
Limited Working

Timeline

Assistant Restaurant Manager - Clover Food Lab
08.2024 - Current
Line Cook - Longhorn Steak House
01.2023 - 01.2024
Assistant culinary manager/ Line Cook - The Casual Gourmet
01.2016 - 01.2022
Line Cook - Minervas Greek Cuisine
01.2011 - 01.2017
Plymouth South High School - High school or equivalent,
Quincy College - Associate in science, Criminal Justice

Similar Profiles

CREATE PROFILE
LUIS ACOSTA