Luis Calle

• Manage comprehensive daily service activities.

• Oversee monthly stock assessments.

• Led HOH meetings addressing concerns.

• Conducted weekly inventory checks for food, lbw and prepared detailed reports on labor, food cost and waste.
• Executed daily open-up and shut-down procedures as per schedule.
• Designed staff rosters for efficient operations within allotted budgets.
• Performed daily evaluations to ensure adherence to quality standards.
• Oversaw procurement processes for all necessary restaurant materials.
• Conducted recruitment and onboarding processes for restaurant staff.

• Created detailed prep schedules to avoid over-preparation by team.
• Coordinated vendor orders based on requirements.
• Ensured seamless operations through effective scheduling.
• Ensured compliance with company's food and sauce quality guidelines.
• Conducted regular briefings to update management and staff on shift logistics.
• Monitored workplace operations to guarantee optimal working conditions.
• Directed operations for 30-member team.
• Proficient in Microsoft, Excel, Ctuit, Hotschedules and POS systems.

• Designed festive culinary options for Thanksgiving and Rosh Hashanah.
• Optimized food costs through strategic ordering and regular line checks.
• Managed workforce by mentoring employees and monitoring efficiency.
• Enhanced guest satisfaction by ensuring timely and presentable food delivery.
• Utilized Microsoft tools, Excel, POS systems, and software like HotSchedules and Ctuit effectively.
• Supervise staff of 40 during assigned shifts.
• Conducted comprehensive inspections to ensure full readiness for staff and guests.

• Supervised daily operations across kitchen and occasionally in Front of the House.
• Conducted weekly inventory to ensure accurate stock levels.
• Ensured efficient delivery of food in adherence to restaurant expectations.
• Coordinated rollout processes between Back of the House and Front of the House teams.
• Performed daily line-checks to ensure compliance with cleanliness standards.
• Expertly handled ordering food and restaurant supplies.
• Lead group consisting of 20 employees.

• Manage comprehensive daily service activities.

• Oversee monthly stock assessments.

• Led HOH meetings addressing concerns.