Marcos Aguilar

• Improved production efficiency by streamlining processes and implementing effective scheduling techniques.
• Managed a team of production workers, ensuring timely completion of tasks and adherence to safety protocols.
• Increased overall product quality by closely monitoring production processes and providing constructive feedback.
• Coordinated with other departments for seamless integration of cross-functional tasks, resulting in smoother operations.
• Trained new hires on production procedures, ensuring a quick ramp-up time and consistent performance levels across the team.
• Ergonomic and Safety Team Member

* Feed fresh pork bellies on a conveyer belt so they will be pumped with curing pickle.

* Pin pumped pork bellies and hang them for the smoking process.

• Leveled, smoothed and finished surfaces of poured concrete for construction projects.
• Assisted Foreman with positioning of truck and moved discharge chute to guide concrete into forms.
• Measured precise amounts of concrete and verified levelness to improve quality of finished product.
• Set forming materials such as 2x4 to prepare for pouring of concrete.
• Installed rebar and molded expansion joints and edges for concrete projects.
• Used broom to form rough surface to create good finish on poured concrete.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Oversaw food preparation and monitored safety protocols.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
• Coordinated and organized all restaurant inventory.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Checked and tested foods to verify quality and temperature.

• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Self Marketing to increase sales
• Correctly calculated inventory and ordered appropriate supplies.
• Achieved highest sales in region