Noel Lopez

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Calculate the food cost for new dishes on the menus, as well as keep the food cost below 30%, implementing actions in the kitchen that avoid food waste, as well as the correct portioning for each dish.
• Developed and implemented waste reduction program, significantly lowering operational costs.
• Find and hire team members aligned with the restaurant's goal, finding the people with the best skills.
• Maintain low labor, managing each work shift as efficiently as possible, through the creation of efficient work schedules with people who have developed skills to work in multiple stations, which allows cutting personnel at slow times without affecting the service.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Assist the culinary director by providing ideas for special offers and in the implementation of new menus.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

· Maintained an organized and sanitized working area following safety procedures

· Prepped ingredients and prepared meals for over 20+ customers during shift

· Prepared 50+ orders at the fry, grill and salad station along with team members

· Worked in a fast paced environment to ensure that meals were served to customers in timely manner

• Responsible for managing operations department of over 10 team members
• Ensured compliance with IT projects, sales and resource allocations
• Provided specialized customer service and technical support
• Worked up from entry level position to managerial level position within company
• Provided business consultations to help customers improve current IT systems
• Worked with hospitals, banks and government offices to ensure that proper technology was implemented
• Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
• Implemented CRM systems for better tracking of leads, improving follow-up processes and communication within the team.
• Handled customer relations issues, enabling quick resolution, and client satisfaction.
• Increased sales revenue by developing and implementing effective sales strategies.