MIKE CRISTOBAL
Sacramento,CA
Summary
Dedicated restaurant management professional with extensive experience in daily operations, staff training, and team leadership. Demonstrates a strong commitment to guest satisfaction and effective cost management, leveraging skills in P&L analysis and inventory control to enhance financial outcomes.
Overview
2027
2027
years of professional experience
Work History
AGM/GM
CHEVY'S
- Current
- Executed opening and closing responsibilities to ensure operation of restaurant. Conducted weekly inventory assessments of food and beverage supplies to maintain optimal stock levels. Forecasted daily records, strategically positioning staff across various sections. Guest recovery, P&L statements to streamline operations and enhance financial outcomes.
Service manager/bar
JOE'S CRAB SHACK
01.2022 - 01.2026
- Forecasting scheduling and ordering of china and liquor. Hiring of team members and guest recovery and responding to guest complaints. Knowledge of P & L etc. Sales trend summary.
Service manager/bar
CHEVY'S
01.2020 - 01.2022
- Forecasting scheduling and ordering of china and liquor. Hiring of team members and guest recovery and responding to guest complaints. Knowledge of P & L etc. Sales trend summary.
MANAGER
MIMIS CAFE
SACRAMENTO
01.2013 - 01.2020
- Opening and closing manager. Weekly inventory of food and beverage. Production sheets for prep cooks and report daily end of day reports to director of operations. Knowledge of POS systems. Forecasting daily records for the day and positioning staff in sections of the restaurant.
MANAGER/KM
LOGAN'S ROADHOUSE
01.2010 - 01.2013
- Responsible for full operations of the kitchen. Managed FOH/BOH employees. Knowledge of POS systems. Control food cost & labor to budget. View weekly P&L and make necessary adjustments. Carefully interview, selected, trained and supervised staff. Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations including guest recovery.
SOUS CHEF
RED HAWK CASINO
SHINGLE SPRINGS
01.2008 - 01.2010
- Supervision of all kitchen members. Responsible for mass production of product and dishes on the buffet line. Assigned production list to team members. Monthly inventory and review P&L. Correctly calculated inventory and ordered appropriate supplies. Conducted timely performance evaluations for all BOH staff.
CHEF
BLACK ANGUS STEAKHOUSE
SACRAMENTO
01.1998 - 01.2008
- Full operations of the kitchen. Control food cost & labor cost to budget. View weekly P&L ad make the necessary adjustments to hit theoretical cost. Purchase of all product and supplies. Direct supervision of sous chef and BOH team members. Conducted timely performance evaluations for all BOH team members.
SOUS CHEF
YOLO FLIERS COUNTRY CLUB
WOODLAND
01.1995 - 01.1998
- Created daily soups and specials. Established kitchen protocols for each menu items. Preparing menu for special events and banquets. Prepared for and executed new menu implementations. Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Education
John F. Kennedy
01-1987
Skills
- Proven ability to produce quickly under pressure without sacrificing quality Basic master of cooking philosophy and technique Understanding of all key health and sanitation concerns Safe serv certified Service-oriented Trained in performance and wage reviews Knowledge of point of sale (POS) system operations Strong work ethic in food service background Passion for guest satisfaction and to exceed their expectation
HONORS
-2005 Chef of the 2nd & 3rd quarter. - Injury free kitchen last 2 years. 06-07, -2012 Manager/KM manager of the quarter.
Timeline
Service manager/bar
JOE'S CRAB SHACK
01.2022 - 01.2026
Service manager/bar
CHEVY'S
01.2020 - 01.2022
MANAGER
MIMIS CAFE
01.2013 - 01.2020
MANAGER/KM
LOGAN'S ROADHOUSE
01.2010 - 01.2013
SOUS CHEF
RED HAWK CASINO
01.2008 - 01.2010
CHEF
BLACK ANGUS STEAKHOUSE
01.1998 - 01.2008
SOUS CHEF
YOLO FLIERS COUNTRY CLUB
01.1995 - 01.1998
AGM/GM
CHEVY'S
- Current
John F. Kennedy