Melvin Retana

I worked for Good Company Donuts and Coffee, where I began sharing some of my knowledge and skills.

Good Company Donuts and Coffee started with its first store in Arlington, where I implemented a recipe book for each employee to follow. I was involved in the opening of three consecutive stores within two years: Crystal City, Southwest, and Pennsylvania Ave. in Washington, D.C.

I eventually had four stores under my responsibility, each with a head chef whom I trained to ensure smooth operations and consistent quality in every restaurant.

I shared my knowledge of how to achieve good food cost and labor cost, how to conduct inventory, and how to find solutions to various challenges.

I taught them how to maintain good relationships with food suppliers and how to control food costs in each store.

I also emphasized the importance of maintaining positive relationships with each employee to foster a good work environment.

I’m knowledgeable about systems operational how.

- R365

- Toast

- Slack

- 7 Shift

- Excel

- Outlook

- Word

- Sling

I worked for Bartaco as a Food Runner, where my boss recognized my ability to learn quickly. This led to an opportunity to become a line cook for a period of time. I developed strong team leadership skills and received a rapid promotion to supervisor. After eight months, I was promoted to sous chef, and I began to expand my knowledge, working with operating systems and gaining expertise in food and labor cost management. I focused on providing excellent culinary service and a positive experience for each of our customers, fostering strong relationships with them.

Providing the best service and hospitality to our customers drives our productivity.

I completed a supervisory training program where I had to learn a bit about the work of a sous chef and begin to understand how important the quality of our work is, as well as maintaining a good work environment within the company and providing a positive experience for each of our guests.