RAMON PEACE
The Pepper Club
25
years of professional experience
Highly accomplished Restaurant Manager with extensive experience in culinary arts and kitchen operations. Proven ability to direct high-volume meal services, catering, and banquets, leading teams of over 30+ members. Expertise in menu development, cost control, and inventory management, consistently reducing food costs by up to 15% while upholding exceptional quality. Adept at client consultation to tailor specialized meal options and ensure superior satisfaction. Possesses a strong foundation in operational efficiency and food safety, backed by a B.S. in Culinary Arts.
Work History
Restaurant Manager
4 Years 7 Months- Oversaw all aspects of restaurant and kitchen operations, managing high-volume meal services, catering, and banquets for a culinary team exceeding 40 members.
- Improved guest satisfaction scores from 82% to 94% within one year through hospitality training and accountability systems.
- Developed unique daily and weekly specials, employing varied cooking methods to create flavorful, balanced, seasonal, and high-quality dishes.
- Managed inventory and budgets through strategic procurement of premium, locally sourced ingredients and by fostering robust relationships with local suppliers to uphold superior product quality.
- Successfully organized, executed, and delivered private dining events, parties, and functions, from small gatherings to large-scale functions, ensuring exceptional presentation and service.
- Collaborated with clients to understand dietary requirements and preferences, providing expert recommendations for customized meal plans tailored to their health objectives and lifestyles.
Chef
2 Years- 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
15 Years 1 Month- 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
3 Years 9 Months- 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
Ph.D. - Religious Education
Skills
Team management
Inventory control and record keeping
Customer engagement
Staff management
Operations management
Complaint resolution
Food service background
Employee schedule management
Culinary arts education
Safe food handling
Pre-shift walk-through
Supply ordering and management
Labor and food cost control
Coaching and mentoring
Timeline
Restaurant Manager
The Pepper Club
01.2022 - CurrentRead More
Chef
Desert Hope Addiction Center
05.2021 - 05.2023Read More
Culinary Director
Telepan Restaurant
04.2005 - 05.2020Read More
Sous Chef
Neils Bistro
06.2001 - 03.2005Read More
Faith Bible College
Ph.D. from Religious Education
Read More
Art Institute of San Francisco
B.S from Culinary Arts
Read More