Luis Rodriguez

• Manage labor forecasting to maintain optimal staffing levels during peak business hours while minimizing labor costs.
• Regularly reviewed performance metrics to identify opportunities for continuous improvement in the areas of cost control, productivity, and Guest satisfaction.
• Collaborate with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
• Train KMIT, AKMIT, GMIT, and MIT with tailored learning pathways for each role.
• Mentor two other unit's KM and help with implementing menu changes, daily operations, and cost strategies.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Maximized quality assurance by completing frequent checks of line.

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Purchased food and cultivated strong vendor relationships.

Furloughed due to COVID-19

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies

• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Integrated service and team management strategies to boost business profits.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Verified accurate records and sufficient supplies by conducting weekly inventories of food, beverages, and other materials.
• Orchestrated positive customer experiences at all stages by overseeing every area of daily operations.

• Conducted on-site product demonstrations to highlight features, answer customer questions and redirect concerns toward positive aspects
• Used consultative sales approach to understand customer needs and recommend relevant offerings
• Worked alongside retail representatives to boost sales by enhancing product presentations and advertising collateral
• Increased sales by fostering relationships with customers
• Maintained customer satisfaction score over 90%

• Conducted on-site product demonstrations to highlight features, answer customer questions and redirect concerns toward positive aspects
• Used consultative sales approach to understand customer needs and recommend relevant offerings
• Applied knowledge of market and full range of innovative and unique products to meet customer needs, expanding company's customer base
• Worked alongside retail representatives to boost sales by enhancing product presentations and advertising collateral
• Maintained customer service score over 90%

• Communicated frequently with parents, students and faculty to provide feedback and discuss instructional strategies.
• Met with parents to resolve conflicting educational priorities and issues.
• Created schedules and lesson plans for 120 students to increase student interest and participation.
• Assisted students of all ability levels develop life-long learning skills and good study habits.
• Collaborated with teaching staff to devise and implement coordinated educational strategies and student support networks.
• Modified lessons and curriculum to accommodate diverse learners by using strategies such as peer-assisted learning and group work.