Mustafa Peralta

Working in the capacity of a General Manager/ Chef Manager supporting multiple accounts in Universities and Health Care.

• Having strong experience leading food operations in a complex, and high volume with strong P&L experience.
• Working in high volume and multi-unit management environment with a strong P&L background
• Ensuring the facility’s product offerings/solutions and lead/motivate the management team
• Inspire strategic direction; secure and deploy resources; cultivate relationships with clients and other teams within Sodexo; ensure the fulfillment of all contract commitments; sustain client satisfaction and retention; and maintain strong employee relations
• Having a strong focus on food quality and presentation as well as high end catering experience
• Displaying strong leadership skills, computer skills, culinary knowledge and food/beverage cost controls
• Being well versed in culinary functions, food and labor cost control, food safety and sanitation
• Being technically competent in unit financial management, pricing, menu development and will be responsible for the training and development of front-line hourly employees and managers.
• Superior interpersonal skills and can develop and maintain professional, positive working relationships with multiple clients, liaisons, customers, employees, supervisors and vendors.
• Strong communication skills and will be able to articulate ideas, thoughts, opinions, professionally and clearly within all levels of client.
• Strong time management skills and will be able to juggle multiple priorities. and controls;

• Supervised daily store operations and ensured compliance with company policies.
• Trained and mentored staff on customer service excellence and product knowledge.
• Managed inventory levels and organized stock to maintain an efficient sales floor.
• Developed schedules to optimize team performance during peak hours.
• Resolved customer issues promptly, ensuring a positive shopping experience for all guests.
• Recruited, trained and supervised new employees.

• Oversaw daily operations to ensure smooth service and product delivery.
• Managed staff scheduling to optimize workforce efficiency and coverage.
• Implemented inventory management practices to maintain product availability.
• Coordinated marketing efforts to promote seasonal menu items effectively.
• Enforced health and safety standards to maintain a safe working environment.
• Monitored customer feedback to improve service and product offerings.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.

Personally overseeing a SUNY University Account in Culinary operations that grosses 2 million a year having a direct relationship with the client and Union Affiliates

• Monitored quality, presentation and quantities of plated food across line
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
• Oversaw hiring, training and development of kitchen employees
• Created exciting dishes to draw in clientele and increase revenues
• Taught kitchen staff about proper nutrition, food allergies and dietary issues
• Discussing and Implementing New Concepts and Exhibiting them to the Client
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Trained kitchen workers on culinary techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Utilized local, fresh food products to support local economies and showcase community support.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.

Personally Supervising one of the most busiest retail food units . And assists in co-managing 19 neighboring retail units that grossed 27 million a year on UAlbany Campus Center.

• Managing daily food production,food costing,controls,&inventory
• Ensuring Culinary Standards in recipe compliance
• Overseeing and ensuring high expectations for customer service and quality of food
• Teaching and Training of Staff on HACCP,Safety,&Food Etiquette
• Assists in scheduling and labor costs
• Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel