Summary
Overview
Work History
Skills
Timeline
Generic
Luis Dejesus

Luis Dejesus

Food and Beverage Industry
Waterbury,United States of America

Summary

24 years of food service experience. I have worked all positions in the business. Started as prep/short order cook at the age of 16, working my way up the ranks reaching my peek as A General Manager. My Goals are to excel at any position that I am in and to continue to further my work experience and career, as well as to give everything I can oer for the prosperity of the restaurant. I strive for perfection and for the satisfaction of every guest walking through the doors of the establishment.

Overview

24
24
years of professional experience

Work History

Manager

Applebee's Grill + Bar
04.2024 - Current
  • Lead successful, productive shifts accomplishing daily tasks within established timeframes.
  • Promoting great guest satisfaction by resolving any complaints promptly, maintaining a fun and enjoyable guest & team member atmosphere while providing the highest quality food standards possible.
  • Keeping a clean and safe working environments.

General Manager

TGIFridays Inc
11.2019 - 04.2024
  • At TgiFridays I currently manage the entire operation of the establishment
  • I directly oversee A management team of 5 managers including myself, a team member sta of 30+ employees , I create schedules for both the back of the house, front of the house and the management team
  • I am in charge of ordering all the food & beverage, LBW, all supplies, paper goods and chemicals
  • My responsibilities include but are not limited to meeting budget demands, managing labor, controlling food & beverage cost, reducing waste, taking weekly inventory, the satifaction of the guest and much more

Kitchen Manager / Head Chef

Crystal Bees
03.2018 - 03.2019
  • At Crystal Bees I was able to bring their food cost down by 9% in a 9 month time frame
  • I was responsible for creating weekly schedules for the B.O.H sta, I was in charge of making all the food ordering for the entire restaurant on a biweekly basis as well as all the paper goods and chemical ordering
  • My responsibilities at Crystal Bees also included a monthly but very detailed inventory
  • I created recipe books from scratch and also recreated the entire menu we oered at the time I was with them
  • I over saw the entire kitchen operation ensuring that every dish leaving the kitchen was up to the restaurant standards
  • I successfully oversaw the execution of many events Involving hundreds of guest in the establishment at one time and was able to successfully balance all of my time making sure all my administrative work and hands on kitchen work was always completed.

Sous Chef

Victorian House Restaurant
06.2015 - 03.2018
  • At the Victorian House Restaurant I assisted the Executive Chef with finding great candidates that made a great fit into our sta
  • I scheduled and directed the sta in daily work assignments to maximize our productivity
  • Occasionally I made the food orders
  • I was responsible for all kitchen activity when the Executive Chef was not in
  • I ensured the satisfaction of every guest by making sure every app, small plate, entree, and dessert le the kitchen nothing less than perfect
  • I was trusted in overseeing all kitchen employees and made sure their work was nothing less than perfect as well
  • I exhibited thorough knowledge of the food, beverages, supervisory duties, service techniques and guest interactions
  • I continually monitored the restaurant and took the appropriate actions to ensure that the food qualities and the service standards were consistently met.

Kitchen Manager

Buffalo Wild Wings
02.2010 - 03.2013
  • I started as a simple line cook earning employee of the year in 2011
  • I worked my way up to Assistant Kitchen Manager and then got promoted to the Kitchen Manager position
  • My rolls as the KM included, but were not limited to, creating schedules for the kitchen sta, completing a weekly inventory for all the food and paper goods, overseeing all kitchen operations, maintaining a low food and labor cost, made all food and paper good orders, handled all invoices dealing with any of my orders, carried out disciplinary actions needed dealing with any FOH or BOH sta
  • On any given shi I oversaw the entire restaurant sta
  • I conducted daily preshi and weekly department meetings to ensure organizational eiciency

1st Cook / Chef Opener

99 Restaurant
06.2002 - 12.2010
  • I began in the 99 Restaurant as a dishwasher and worked to becoming the Chef Opening First Cook
  • I helped the management sta with overseeing the kitchen sta, created prep list for daily completion
  • Ensured we were all set up for success, watched the labor cost and cut sta down to a minimum when business called for it without disrupting the flow of the business
  • I took daily meat and fish counts as a way to keep track of our inventory and food cost
  • Also, as part of my daily responsibilities was to ensure that all food coming out of the kitchen was up to par and picture perfect to restaurant standards

Skills

  • Greatly detailed and always seeking perfection
  • Clean and organized
  • Able to adjust to any situation having quick reactions for any heat of the moment decision making
  • Great customer service & hospitality
  • Demonstrate leadership and give incentive to motivate others to do well
  • Greatly disciplined, great at following and giving directions

Timeline

Manager

Applebee's Grill + Bar
04.2024 - Current

General Manager

TGIFridays Inc
11.2019 - 04.2024

Kitchen Manager / Head Chef

Crystal Bees
03.2018 - 03.2019

Sous Chef

Victorian House Restaurant
06.2015 - 03.2018

Kitchen Manager

Buffalo Wild Wings
02.2010 - 03.2013

1st Cook / Chef Opener

99 Restaurant
06.2002 - 12.2010

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Luis DejesusFood and Beverage Industry