MIKE CRISTOBAL
Sacramento,US
Summary
Results-driven Restaurant Service Manager with over a decades of comprehensive experience in the hospitality industry, specifically in upscale and casual dining environments. Proven track record of enhancing operational efficiency and financial performance through strategic management of profitability, staffing, and customer service standards. Highly skilled in recruiting, training, and mentoring teams to deliver exceptional service while maintaining a commitment to community and environmental stewardship. Dedicated to building a positive working culture and delivering superior guest experiences that align with organizational values.
Overview
30
30
years of professional experience
Work History
Service Manager/Bar
JOE'S CRAB SHACK
Sacramento, US
04.2022 - 06.2025
- Created and managed forecasting schedules and ordering for china and liquor supplies to maintain ideal inventory levels.
- Oversaw recruitment and onboarding of team members while promptly addressing guest complaints to increase customer satisfaction.
- Applied insights from Profit & Loss (P&L) statements to streamline operations and enhance financial outcomes.
- Examined sales trends to guide informed strategic decisions and optimize staffing strategies.
Service Manager/Bar
CHEVY'S
Sacramento, US
04.2020 - 03.2022
- Forecasted schedules and managed ordering of china and liquor supplies to maintain optimal inventory levels.
- Recruited and onboarded team members while effectively addressing and resolving guest complaints to enhance customer satisfaction.
- Applied knowledge of Profit & Loss (P&L) statements to streamline operations and improve financial performance.
- Analyzed sales trends to inform strategic decision-making and optimize staffing levels.
Manager
MIMI'S CAFE SACRAMENTO
Sacramento, US
06.2013 - 04.2020
- Executed opening and closing responsibilities to ensure smooth operation of restaurant.
- Conducted weekly inventory assessments of food and beverage supplies to maintain optimal stock levels.
- Created production sheets for prep cooks and submitted daily end-of-day reports to the Director of Operations.
- Utilized knowledge of Point of Sale (POS) systems to enhance operational efficiency.
- Forecasted daily records, strategically positioning staff across various sections of the restaurant.
Manager
KM, LOGAN'S ROADHOUSE
Sacramento, US
07.2010 - 02.2013
- Oversaw full kitchen operations, ensuring high standards of food quality and safety were met.
- Managed Front of House (FOH) and Back of House (BOH) employees to optimize service delivery.
- Leveraged knowledge of POS systems to improve transaction efficiency.
- Controlled food and labor costs in line with budget allocations, analyzing weekly P&L statements for necessary adjustments.
- Conducted thorough interviews, selected, trained, and supervised staff for operational effectiveness.
- Effectively managed payroll and timekeeping, completing all necessary paperwork for new hires and terminations while ensuring guest recovery.
Sous Chef
RED HAWK CASINO
SHINGLE SPRINGS, US
05.2008 - 06.2010
- Supervised all kitchen staff, fostering a collaborative and productive working environment.
- Managed the mass production of dishes for the buffet line, ensuring consistency and quality.
- Assigned production tasks to team members based on skill and experience.
- Performed monthly inventory assessments and reviewed P&L statements to maintain budgetary control.
- Accurately calculated inventory needs and placed supply orders to prevent shortages.
- Conducted timely performance evaluations for all BOH staff to promote professional growth.
Chef
BLACK ANGUS STEAKHOUSE
SACRAMENTO, US
08.1998 - 03.2008
- Directed all kitchen operations, ensuring a consistent standard of food quality and safety.
- Controlled food and labor costs within budget guidelines, regularly reviewing P&L statements to achieve theoretical cost targets.
- Managed the procurement of all food products and supplies to ensure efficient kitchen operations.
- Supervised the sous chef and BOH team members to enhance operational productivity.
- Conducted timely performance evaluations for all BOH team members to support staff development.
Sous Chef
YOLO FLIERS COUNTRY CLUB
WOODLAND, US
02.1995 - 05.1998
- Crafted daily soups and specials to diversify the menu offerings.
- Established kitchen protocols for menu item preparation to ensure consistency in quality.
- Developed menus for special events and banquets, collaborating with the event planning team.
- Executed the implementation of new menu items, ensuring all staff were trained appropriately.
- Coordinated special restaurant events, including receptions, promotions, and corporate luncheons.
Education
High School Diploma -
John F. Kennedy
Sacramento01.1987
Skills
- POS and point of sale systems
- Front of house operations
- Back of house operations
- Food costing and inventory management
- Liquor and china ordering
- Profit and loss management
- Sales trend and analysis
- Staff scheduling and training
- Team leadership and management
- Service orientation and guest recovery
- Guest satisfaction strategies
- Performance evaluations and interviewing
- Payroll administration and timekeeping
- Strong work ethic and teamwork
- Restaurant management expertise
- Financial accountability in operations
- Menu development and marketing strategies
- High volume service experience
- Mentorship and team building skills
- Operational efficiency and conflict resolution
References
- Ruben Liquigan, DO, Black Angus, 916-296-5061
- Jennifer Miller, GM, Logan's Road House, 209-352-8472
- Eric Hudson, GM, Black Angus, 916-879-1679
- Chris Willard, DO, Black Angus/Mimi's Cafe, 916-367-2538
- Alain Alvarez, AGM, Landry's, 408-329-2819
- Alvin Prekash, GM, Landry's, 510-507-2230
Accomplishments
-2006/07 Chef of the 2nd & 3rd Quarter- Injury free last 2 years
-2012 Manger of the year
Timeline
Service Manager/Bar
JOE'S CRAB SHACK
04.2022 - 06.2025
Service Manager/Bar
CHEVY'S
04.2020 - 03.2022
Manager
MIMI'S CAFE SACRAMENTO
06.2013 - 04.2020
Manager
KM, LOGAN'S ROADHOUSE
07.2010 - 02.2013
Sous Chef
RED HAWK CASINO
05.2008 - 06.2010
Chef
BLACK ANGUS STEAKHOUSE
08.1998 - 03.2008
Sous Chef
YOLO FLIERS COUNTRY CLUB
02.1995 - 05.1998
High School Diploma -
John F. Kennedy
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