PEDRO MATAR Y MATAR

• Responsible for daily labor deployment and proper staffing.
• Overlook Café Biscotti, Agio Restaurant, Grappa bar and In Room dining.
• Responsible for liquor orders, inventory and daily requisitions.
• Responsible for daily shift meetings, including training and information regarding upcoming groups or conventions in the area.
• Assist in evaluating team member performance.
• Ensure compliance with health, safety, sanitation and alcohol awareness codes
• Ensure buffet quality is up to Hilton Standards/Doubletree standards
• Responsible for creating daily side work sheet.
• Manage all guest relations relating to food quality, and overall guest satisfaction.
• Assist in creating monthly food specials menu.
• Assist in creating monthly drink specials menu.

aMResponsible for daily labor deployment and proper staffing.

• Overlook Vibrante So Cal kitchen, banquets, and IRD.
• Develop and maintain wine list, including alcohol, and specialty cocktails.
• Ensure food and beverage operations are up to Ecosure and Health department code standards
• Responsible for liquor, food ordering, and inventory management.
• Assist in evaluating team member performance.
• Manage all invoices, and coding, for accounts payable
• Responsible for weekly sales reporting, new menu development and Salt score reporting.
• Respond to guest Salt score comments and initiatives to improve Salt scores.

• In April 2017 promoted to Banquets manager
• Responsible labor deployment and staffing including event logistics
• Experience managing event ranging from Host 10 to 650 guests.
• Responsible for training all staff in Great Wolf banquet service standards, and services. From buffet, to plated and family style.
• Coordinate with Kitchen on when to pick up the food, 15 minutes before service.
• Manager on Duty to insure guest satisfaction.
• Research and resolve all Food and Beverage charge disputes.
• Assist in managing liquor inventory and weekly liquor ordering.
• Create and execute incentive programs for pack members.
• Assist in all Food and Beverage outlets as needed.

• Supervised Brothers international dessert plant and production during 2nd shift.
• Supervised and deployed over 60 employees.
• Ensured that Production started on time, and that production scheduled was met day to day.
• Evaluated every Production line within 15 minutes of the start of the shift to ensure Quality, production speed and safety.
• Tracked overall production and adjusted labor as needed to complete daily, and weekly production goals.
• Took immediate action in any situation that may compromise the quality of our products, or the safety of our employees or equipment.
• Educated and trained all employees on GMP’s (Good Manufacturing Practices), and SOP’s (standard operating procedures).
• Trained all employees in proper food manufacturing.
• Communicated with Q.A. to ensure to product quality.
• Ensured all machines were working properly, worked with Maintenance in the event a machine would malfunction and assisted in any way possible.

• Culinary manager maintaining food costs of 24.3% on a weekly basis.
• Responsible for kitchen ordering.
• Responsible for staffing and labor deployment.
• Responsible for dealing with outside vendors
• Established and coached team members on high service standards
• Assisted GM in reconciling profit and loss reports on a weekly basis.
• Experience in high volume restaurant with weekly sales ranging from $70,000-$85,000.
• New manager trainer.