Michael Aviles
Ventura,California
Summary
Excited to become part of an innovative team and contribute ideas, a strong work ethic, and years of food & Beverage/Hospitality experience for the betterment of the organization. History of success evolving food service operations through performance and team development. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business opportunities. Over 23 years dedicated to food service and hospitality innovation.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
University Village Thousand Oaks
Thousand Oaks, California
04.2012 - 06.2024
- Organized and conducted regular staff meetings to discuss food safety, customer service, and menu changes.
- Developed new menus in collaboration with the executive chef to ensure quality control standards were met.
- Researched current trends in the food and beverage industry to identify opportunities for growth.
- Implemented strategies to improve cost efficiency of ingredients, labor, and equipment usage.
- Ensured compliance with all local health department regulations regarding food handling, storage, preparation and service.
- Managed relationships with vendors to secure competitive pricing on high-quality products.
- Created training programs for kitchen staff on proper cooking techniques, portion control, and presentation standards.
- Oversaw daily operations of restaurant, bar, catering services including staffing schedules and financial management procedures.
- Developed marketing strategies to promote special events or increase overall revenue.
- Analyzed financial data such as sales figures, profit margins, budgeting reports, to make recommendations for improvement or expansion.
- Supervised employees' performance ensuring they adhere to established policies and procedures while providing excellent customer service.
- Managed guest complaints in a professional manner by resolving issues quickly and efficiently.
- Negotiated contracts with suppliers for purchasing goods and services at discounted rates.
- Provided guidance and mentorship for team members helping them reach their full potential within the organization.
- Coordinated catering services for charity, corporate and community events or private parties according to client specifications.
- Developed annual operational and labor budgets for upcoming projects, speculated wage adjustments and market/industry changes and tracked actual spending against those plans.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Coached staff on strategies to enhance performance and improve customer relations.
- Worked in close collaboration with other department heads to ensure customers received high-quality service.
Executive Chef
Bodees
Ojai, CA
2009 - 2012
- Responsible for all kitchen function and menu development.
- Effective staffing, scheduling, training, purchasing, inventory, KPI reporting, market speculation.
- Upscale dining food production, American, French, Mediterranean, other world cuisine and various fusion.
- Upscale dining food production, ordering, inventory & cost control.
- Created daily specials based on seasonal ingredients and customer feedback.
- Developed and implemented menus for multiple community, catering, weddings and other private events.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
Executive Chef
Nona’s Courtyard Café
Ventura, CA
2008 - 2009
- Developed and implemented menus for multiple community, catering, weddings and private events.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created daily specials based on seasonal ingredients and customer feedback.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
Executive Chef
Amici’s Fine Dining & Spirits
Landenberg, PA
2006 - 2008
- Developed and implemented menus for restaurant, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer feedback data to improve existing practices and future development.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Performed financial analysis and recommended effective methods to cut costs.
- Utilized local, fresh food products to support local economies and showcase community support.
Sous Chef
Iron Hill Brewery
Wilmington, DE
2004 - 2006
Gourmet To-Go/Restaurant Line/ Sous Chef
Back Burner Restaurant
Hockessin, DE
2003 - 2004
Executive Chef
La Dolce Vita di Mare
Port Hueneme, CA
2001 - 2003
Sous Chef
Petrucci’s Ristorante Italiano
Camarillo, CA
Education
Culinary Arts - Culinary Arts in World Cuisine
Art Institute of Los Angeles
Los Angeles, CA12.2000
Skills
- Food and Beverage Operations
- Catering Coordination
- Sanitation Standards
- Cost Control
- Menu development
- Labor Management
- Hospitality Management
- Food presentation
- Wine pairing
- Staff Leadership
- Budget Development
- Inventory Management
- Vendor Negotiations
- Culinary techniques
- Culinary Competitions
- Community/Charity Event Development
- Microsoft Office, POS Systems, ChefTech, OpenTable, TouchTown Portal
Accomplishments
- Selected finalist in LCS Chef of the Year
- Winner of Savory and Sweet awards at Casa Pacifica events
- Four time consecutive Winner of Peoples Choice Award in Thousand Oaks Chili Cook Off
- Positive culinary reviews from various notable food critics in Ventura County and Pennsylvania
Certification
- ServeSafe Manager Certified
- RBS Certified
References
References available upon request.
Timeline
Food & Beverage Director
University Village Thousand Oaks
04.2012 - 06.2024
Executive Chef
Bodees
2009 - 2012
Executive Chef
Nona’s Courtyard Café
2008 - 2009
Executive Chef
Amici’s Fine Dining & Spirits
2006 - 2008
Sous Chef
Iron Hill Brewery
2004 - 2006
Gourmet To-Go/Restaurant Line/ Sous Chef
Back Burner Restaurant
2003 - 2004
Executive Chef
La Dolce Vita di Mare
2001 - 2003
Sous Chef
Petrucci’s Ristorante Italiano
Culinary Arts - Culinary Arts in World Cuisine
Art Institute of Los Angeles
- ServeSafe Manager Certified
- RBS Certified
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