Oliver Felix
Miami,FL
Summary
EXECUTIVE KITCHEN MARKET MANAGER
Specializing in unique American Cuisine ~Dynamic, Results-Oriented, and Team-Spirited
Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. More than twenty years of professional cooking and kitchen management experience. Quality driven with a passion for food, amazing flavor and impeccable presentation. Excellent communication skills; maintain positive relations with staff, management team, and corporate management in high-volume, fast paced operations. Great leadership in managing multiple restaurants in a corporate setting.
Overview
27
27
years of professional experience
1
1
Certification
Work History
EXECUTIVE KITCHEN MARKET MANAGER
BJ's Restaurant and Brewhouse
01.2019 - Current
- Daily Management and Execution for kitchen and all BOH operations for Multiple Restaurants producing $10- 15 million in revenues
- Analyze, and control purchasing of food and kitchen supplies to appropriate volume in multiple restaurants
- Maintain food, labor and various expenses at budget to budgeted goals.
- Completes financial analysis and reports weekly to insure goal metrics are met.
- Visit the restaurants to lead the culinary team through skills building and execution.
- Achieved sales goals and service targets by cultivating quality goals per restaurant.
- Collaborated with upper management and team members in each restaurant to implement continuous improvements and exceed team goals and great food quality.
- Responsible for multiple Restaurants in a region
- Lead weekly zoom meetings to sync the region with any issues and SOP changes
- Lead region in sanitation guidelines and practices with restaurant leaders and team members
- Lead new menu rollout meetings with all restaurants focusing on recipe adherence, ordering and implementation with each restaurant
- Visited all restaurants to ensure all SOP were being held to our Company standards and help support as needed in the region
- Kept communication between the corporate culinary team, executive team, and the restaurants to keep everyone synced.
EXECUTIVE KITCHEN MANAGER
BJ's Restaurant and Brewhouse
01.2012 - 01.2019
- Oversaw food preparation and monitored safety protocols.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized quality assurance by completing frequent line checks.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired and managed entire kitchen staff.
Executive Chef Partner
J. Alexander's Corporation
01.2011 - 01.2012
- Managed BOH and FOH shift operations
- Assisted Executive Chef with daily production and execution
- Worked with the Executive Kitchen Manager to choose daily features.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
Assistant Executive Chef
J. Alexander's Corporation
01.2010 - 01.2011
- Manage weekly inventory, par levels, and efficiencies
- Responsible for cost-effective food and equipment purchasing with numerous vendors and suppliers.
EXECUTIVE KITCHEN MANAGER
The Cheesecake Factory, Inc.
01.2004 - 01.2010
- Daily Management and Execution for all BOH operations producing $7 million in revenues
- Assure quality control to corporate recipe specs and minimize waste
- Execute labor costs as low as 15%
- Consistently run food costs at 22%-25%
- Perform inventory control and maintain product freshness and presentation.
KITCHEN MANAGER
The Cheesecake Factory, Inc.
01.2001 - 01.2004
- Managed staffs up to 200 and oversaw production of high-volume units
- Producing $7 million to $15 million.
CORPORATE TRAINER/ LINE COOK
01.1997 - 01.2001
- Effectively trained and supervised new employees in food quality standards and preparation
- All Station Line Cook.
Education
Skills
- Executive Chef experience with multi-million dollar, upscale and casual establishments
- Training and development oriented, focus on one-on-one coaching and goals
- Maximize kitchen productivity and staff performance
- Successful banquet/catering experience (1,200 people)
- Extensive background in FOH and BOH operations and business development, including sales and cost control
References
Bruce Lawrence, General Manager, Don Shulas Steakhouse, 3054799172 Alonso Rodriguez, General Manager, Bjs restaurant and Brewhouse, 3052063430 Vincent Hoggard, Executive Kitchen Manager, BJs restaurants and Brewhouse, 7869423502
Certification
serve safe
Timeline
EXECUTIVE KITCHEN MARKET MANAGER
BJ's Restaurant and Brewhouse
01.2019 - Current
EXECUTIVE KITCHEN MANAGER
BJ's Restaurant and Brewhouse
01.2012 - 01.2019
Executive Chef Partner
J. Alexander's Corporation
01.2011 - 01.2012
Assistant Executive Chef
J. Alexander's Corporation
01.2010 - 01.2011
EXECUTIVE KITCHEN MANAGER
The Cheesecake Factory, Inc.
01.2004 - 01.2010
KITCHEN MANAGER
The Cheesecake Factory, Inc.
01.2001 - 01.2004
CORPORATE TRAINER/ LINE COOK
01.1997 - 01.2001
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