Summary
Overview
Work History
Education
Skills
Certification
Languages
Work Availability
Quote
Timeline
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Luiz Da Costa

Director Of Operations
Stoneham,MA

Summary

Versatile Managing Director with proven abilities across all levels of organizational management. Talented in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals. Proven leader with significant background in Project Management.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Director of Operations

Bio-Logical Capital
02.2022 - Current
  • Managed daily team and project operations
  • Created strategic goals focusing on financial performance, ecological impact, equity opportunities, and community engagement
  • Oversaw annual budget planning and ensured alignment with operational goals
  • Responsible for team growth through recruiting, hiring, and onboarding
  • Designed team's organizational structure to support growth and diversity
  • Provided mentorship and feedback to individual team members; fostered an inclusive work environment
  • Implemented operational strategies and policies for organizational growth and productivity
  • Conducted business operation analyses to improve operational cohesiveness
  • Analyzed customer feedback to identify areas for business improvement
    Recruited, hired, and trained team, outlining roles and responsibilities
  • Evaluated and aligned business processes with strategic goals and corporate vision
  • Improved cross-departmental performance and management efficiency
  • Managed day-to-day production activities in line with business objectives

Director of Operations

Bon Appetit - MIT
08.2020 - 02.2022
  • Kept food and labor costs within budget
  • Developed new recipes and safety training protocols for all employees
  • Implemented operational strategies to boost growth and productivity
  • Managed daily production activities aligned with business goals
  • Created systems and procedures for improved quality and efficiency
  • Partnered with senior management to set and execute long-term goals
  • Recruited, hired, and trained initial staff, defining roles and key functions
  • Built and maintained strong client relationships through problem-solving and effective communication

General Manager

Harvard University
01.2008 - 08.2020
  • Managed Distribution and Facilities for daily production of 25,000 meals across multiple locations
  • Led culinary teams during a growth phase, reaching $56 million in annual revenue
  • Implemented cost controls, boosting profits by 20%
  • Developed methods for assessing customer needs to enhance meal quality
  • Acted as senior liaison for Food Safety and Quality with regulatory agencies
  • Created food safety protocols, including the HAACP program
  • Organized mock recalls across manufacturing and distribution locations
  • Established cook chill and distribution facility
  • Reviewed contract performance for bidding, budgeting, and forecasting

Executive Chef

Prezza/Copia Restaurants
01.2004 - 01.2008
  • Created menus while managing food costs, quality, and safety protocols
  • Handled food requisition, recipe development, and standardized production for consistent quality
  • Planned promotional menus based on seasonal availability and pricing
  • Managed business operations, inventory control, and customer service in the restaurant
  • Conducted inventory checks for food and supplies to plan vendor orders
  • Ensured top-notch food quality by tailoring meal prep to customer requests
  • Introduced new recipes and flavor combinations to elevate customer experience
  • Launched cost-saving initiatives targeting food waste reduction
  • Executed cross-marketing strategies, like food and wine pairings, for added value

Kitchen Manager

Chef Louis Food Service
01.2003 - 01.2004
  • Managed food production for over 4,000 employees daily and the catering department with $2 million in annual sales
  • Developed food safety training to all employees
  • Reduced staff turnover.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.

Executive Chef

Todd English Restaurants, Olives and Figs
01.1999 - 01.2003
  • Managed facilities and inventory contracts across multiple sites
  • Kept costs successfully under budget
  • Developed new recipes and employee safety training across all restaurants
  • Created menus while overseeing food costs, quality, and safety protocols
  • Sourced fresh, local ingredients to enhance flavors and reduce costs
  • Handled food requisition, recipe selection, and standardized production for quality consistency
  • Launched food cost and waste reduction initiatives
  • Employed culinary techniques for visually appealing dishes
  • Assisted in menu development and planning
  • Managed kitchen setup and breakdown for service
  • Executed cross-marketing strategies, like food and wine pairings

Education

Associate of Arts - Business Administration And Management

Estácio De Sá University
Rio De Janeiro, Brazil
12.1997

Skills

  • Operational Efficiency and Safety
  • Cardboard Baling
  • Schedule Oversight
  • SIP Trunking
  • Union Negotiations
  • Policy Development and Enforcement
  • Motivational Leadership
  • Strategic Vision
  • Budgetary Reviews
  • Business Management
  • Accounts Payable and Accounts Receivable
  • Strategize Business Plans
  • Business Management and Development
  • Financial Controls Implementation
  • Capital Spending
  • Performance Analysis
  • Overseeing Personnel
  • Process Improvement
  • Cost Control
  • Quarterly Reviews
  • Leadership Training
  • Facility Improvement

Certification

  • Certified Sustainability Business Strategy, Harvard University -2022
  • Certified,Financial Management, Cornell University - 2010
  • Certified, Hospitality Administration/Management, Cornell University - 2011
  • Certified, Organization Leadership - Harvard University- 2013
  • Certified, Facility Management Professional (FMP), Boston University -2021
  • Certified Global Leadership Management, Harvard University - 2009
  • Certified Human Resources, Human Resources Institute -2014

Languages

Portuguese
Native or Bilingual
Spanish
Professional Working

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

The first one gets the oyster, the second gets the shell
Andrew Carnegie

Timeline

Director of Operations

Bio-Logical Capital
02.2022 - Current

Director of Operations

Bon Appetit - MIT
08.2020 - 02.2022

General Manager

Harvard University
01.2008 - 08.2020

Executive Chef

Prezza/Copia Restaurants
01.2004 - 01.2008

Kitchen Manager

Chef Louis Food Service
01.2003 - 01.2004

Executive Chef

Todd English Restaurants, Olives and Figs
01.1999 - 01.2003

Associate of Arts - Business Administration And Management

Estácio De Sá University

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Luiz Da CostaDirector Of Operations