Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Noel Navalo

Fort Myers

Summary

A versatile professional skilled in both back-of-house and front-of-house operations, seamlessly bridging kitchen efficiency with exceptional guest service. Adept at managing food preparation, inventory, and cost control while ensuring dining experiences meet the highest standards. Demonstrates strong leadership, clear communication, and a collaborative approach to align team efforts and deliver operational excellence. Experienced in training staff, optimizing workflows, and fostering a culture of continuous improvement. Committed to creating a cohesive environment that enhances both employee satisfaction and customer delight.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Senior Sous Chef

South Seas Island Resort
03.2025 - Current
  • Multiple Concepts: Tiki Bar, Redfish Grill, scoops Pizza Shop & Ice Cream Parlor
  • Results-driven Senior Kitchen Manager overseeing the daily culinary and operational functions of three diverse food and beverage establishments, including a high-volume Tarpon Bar, a casual coastal Redfish Grill restaurant, a family-friendly Pizza Shop, and an Ice Cream Parlor. Accountable for maintaining quality standards, financial performance, and exceptional guest satisfaction across all locations.
  • Key Responsibilities:
  • Directed and coordinated all kitchen operations across multiple venues, ensuring consistency in food quality, presentation, and service standards tailored to each unique concept.
  • Developed and implemented standard operating procedures, recipe guidelines, and training programs to optimize kitchen efficiency and maintain brand integrity across all units.
  • Oversaw staffing needs, recruitment, training, and scheduling for over 20 back-of-house team members to ensure proper coverage, labor cost control, and a positive work environment.
  • Managed food purchasing, inventory control, and vendor relations to maintain cost of goods within budget while ensuring product quality and availability.
  • Analyzed and controlled operational costs, including food and labor, resulting in increased kitchen profitability across all locations.
  • Ensured strict adherence to health, sanitation, and safety regulations in compliance with local and federal standards, leading to successful health inspections at all venues.
  • Collaborated closely with front-of-house managers and ownership to develop seasonal menus, promotional offerings, and special event packages aligned with each concept’s target market.
  • Mentored and developed kitchen leadership teams to foster accountability, professional growth, and succession planning within the organization.
  • Spearheaded kitchen equipment maintenance, upgrades, and repairs to minimize downtime and ensure smooth operations.
  • Summary:

Kitchen Manager

Doc Fords
05.2023 - 03.2023
  • Operational Leadership:
  • Led and managed kitchen staff to ensure seamless operations and efficient workflow.
  • Oversaw all aspects of food preparation, cooking, and presentation to uphold exceptional quality standards.
  • Staff Management:
  • Recruited, trained, and scheduled team members, assigning roles to optimize performance.
  • Provided ongoing coaching and performance evaluations to build a motivated, high-performing team.
  • Inventory and Cost Control:
  • Managed inventory by monitoring stock levels, streamlining ordering processes, and reducing waste.
  • Controlled food and supply costs through strategic budgeting and implementation of cost-saving initiatives.
  • Vendor Relations:
  • Cultivated strong partnerships with suppliers to ensure timely, reliable deliveries at competitive rates.
  • Negotiated contracts to secure the best value while maintaining consistent quality.
  • Training and Development:
  • Conducted training programs on culinary techniques, safety protocols, and company standards.
  • Fostered a culture of continuous learning to enhance team expertise and overall performance.
  • Communication and Collaboration:
  • Coordinated with front-of-house staff to synchronize kitchen operations with dining service goals.
  • Maintained clear and effective communication to ensure exceptional guest experiences.

Assistant General Manager

Shuckers Oyster Bar and Grill
06.2019 - 10.2022
  • Managed daily operations for a high-volume, multi-unit establishment, providing strategic support to the General Manager and overseeing diverse responsibilities.
  • Developed employee schedules aligned with forecasted demands, implementing strategies to boost sales and drive profitability.
  • Mentored team members to foster professional growth, accountability, and a collaborative work environment.
  • Analyzed and compiled financial data to ensure budget compliance and support informed decision-making.
  • Optimized operational efficiency by maintaining cost-effective practices without compromising service quality.
  • Resolved technical issues related to handheld devices, computers, routers, and bar equipment to ensure seamless operations.
  • Ensured all office tasks and administrative duties were completed by shift’s end, consistently meeting deadlines.

Assistant Kitchen Manager

flippers on the bay
02.2017 - 06.2019
  • Oversaw daily kitchen operations, including food ordering, inventory management, scheduling, preparation, and cooking.
  • Ensured compliance with health and safety standards by creating cleaning schedules, restocking supplies, and sanitizing equipment to meet health department requirements.
  • Improved kitchen efficiency by streamlining workflows, minimizing waste, and mentoring team members on best practices and proper procedures.

General Manager

La Linterna
05.2013 - 02.2017
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances
  • Set clear expectations and created positive working environment for employees
  • Built and leveraged community relationships to drive business and maximize catering programs.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Orchestrated positive customer experiences by overseeing every area of operations.

Delivery Driver (logistics Manager)

coastal beverage ( budweiser)
08.2010 - 05.2013
  • Managed customer service issues with professionalism and analytical approaches to maintain satisfaction and promote continued brand loyalty
  • Completed on-time deliveries by choosing best and most efficient routes
  • Maintained upbeat, positive attitude in busy, customer- focused environment.
  • Operated vehicle safely in highly congested areas with no traffic violations.

Education

High School Diploma -

New Town High School
Queens, NY
06-2003

Skills

  • Change Management
  • Performance Management
  • Food Safety
  • Hospitality
  • Marketing
  • Catering (10 years)
  • Leadership (10 years)
  • Team management
  • Labor Cost Analysis
  • Budgeting
  • Contract Negotiation
  • Restaurant experience
  • Kitchen Experience
  • Supervising experience (10 years)
  • Strategic Planning
  • Restaurant Management
  • Kitchen Management Experience
  • Financial acumen
  • Profit & loss (6 years)
  • Culinary Experience
  • Succession planning (10 years)
  • Recruiting
  • Events management
  • Management
  • Cooking (10 years)
  • Cash handling
  • Interviewing
  • POS
  • Operations management
  • Event Planning
  • Cost control

Certification

  • ServSafe
  • November 2023 to November 2028

Timeline

Senior Sous Chef

South Seas Island Resort
03.2025 - Current

Kitchen Manager

Doc Fords
05.2023 - 03.2023

Assistant General Manager

Shuckers Oyster Bar and Grill
06.2019 - 10.2022

Assistant Kitchen Manager

flippers on the bay
02.2017 - 06.2019

General Manager

La Linterna
05.2013 - 02.2017

Delivery Driver (logistics Manager)

coastal beverage ( budweiser)
08.2010 - 05.2013

High School Diploma -

New Town High School

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