Ramon Peace
Las Vegas,NV
Summary
Professional with strong background in hospitality management, ready to drive operational excellence and elevate guest satisfaction. Adept at team collaboration, leading staff to meet and exceed goals, and adapting to changing needs. Skilled in inventory management, staff training, customer service, and financial oversight. Known for reliability, problem-solving abilities, and maintaining high standards.
Overview
1
1
Certification
25
25
years of professional experience
Work History
Restaurant Manager
The Pepper Club
Las Vegas
01.2022 - Current
- Oversaw all aspects of restaurant and kitchen operations, managing high-volume meal services, catering, and banquets for a culinary team exceeding 40 members.
- Managed staff scheduling, optimizing workforce efficiency during peak hours.
- Developed training programs for new employees, enhancing service quality and team performance.
- Implemented inventory management systems, reducing waste and improving cost control measures.
- Led cost-reduction initiatives, streamlining suppliers and improving overall profitability.
- Fostered a positive dining environment by addressing customer feedback promptly and effectively.
- Analyzed sales trends to inform menu adjustments and promotional strategies.
Chef
Desert Hope Addiction Center
Las Vegas
05.2021 - 05.2023
- Created and launched seasonal menus featuring nutritious, balanced dishes prepared with fresh, locally sourced, and sustainable ingredients, tailored to specific client dietary needs.
- Managed a kitchen staff of 20, directing hiring, training, and professional growth to enhance skills and boost morale, leading to decreased employee turnover.
- Achieved a 15% reduction in food expenses through efficient inventory control, smart purchasing, and waste reduction strategies, maintaining high standards of food quality.
- Directed culinary operations for events and catering for up to 200 attendees, ensuring superior service, impeccable presentation, and high levels of client satisfaction.
- Cultivated and sustained strong relationships with suppliers for reliable sourcing of high-quality ingredients; improved inventory management systems, resulting in a 10% decrease in waste.
- Ensured strict compliance with food safety standards and sanitation guidelines, consistently earning high marks on health inspections and promoting a safe kitchen environment.
Culinary Director
Telepan Restaurant
Manhattan
04.2005 - 05.2020
- Assisted the Executive Chef in comprehensive kitchen management, improving efficiency by 20% through workflow enhancements.
- Mentored a team of 15 kitchen staff, increasing productivity and reducing employee turnover by 50%.
- Streamlined food preparation procedures, resulting in a 25% decrease in preparation time and a 15% reduction in food waste.
- Uphold rigorous food quality standards, consistently achieving excellent scores on health inspections.
Sous Chef
Neils Bistro
Marlton
06.2001 - 03.2005
- Achieved a 60% revenue growth in three years by implementing strategic menu improvements and enhancing customer satisfaction.
- Managed kitchen staff and oversaw daily operations to guarantee efficient food preparation and service delivery.
- Improved communication between front-of-house and back-of-house teams to ensure cohesive and exceptional dining experiences.
Education
B.S - Culinary Arts
Art Institute of San Francisco
Las Vegas05-2023
Ph.D. - Religious Education
Faith Bible College
Independence05-2022
Skills
- Team management
- Inventory control and record keeping
- Customer engagement
- Staff management
- Point of sale (POS) system operation
Certification
- ServSafe Manager
Timeline
Restaurant Manager
The Pepper Club
01.2022 - Current
Chef
Desert Hope Addiction Center
05.2021 - 05.2023
Culinary Director
Telepan Restaurant
04.2005 - 05.2020
Sous Chef
Neils Bistro
06.2001 - 03.2005
Ph.D. - Religious Education
Faith Bible College
B.S - Culinary Arts
Art Institute of San Francisco