Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Ray Valente

McKinleyville,CA

Summary

Dynamic General Manager with extensive experience at King Range Botanicals, excelling in budget management and team leadership. Proven track record in enhancing productivity and fostering collaboration. Adept at menu development and cost analysis, consistently delivering exceptional customer service while driving operational efficiency in high-pressure environments.

Overview

28
28
years of professional experience

Work History

General Manager/Team Leader

King Range Botanicals
Garberville, CA
04.2014 - Current
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
  • Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.

Personal Chef

Self Employed Web
Garberville, California
04.2011 - Current
  • Prepared and cooked meals for large family events such as holiday dinners, birthdays, anniversaries.
  • Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
  • Performed financial analysis and recommended effective methods to cut costs.

Executive Chef

Ghost Ranch saloon
Steamboat Springs, CO
03.2007 - 09.2011
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.

Sous Chef/ Baquets

Catamount Country Club
Steamboat Springs, CO
05.2003 - 11.2010
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Completed day-to-day duties accurately and efficiently.
  • Recognized by management for providing exceptional customer service.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Ensured compliance with all local health codes regarding sanitation and hygiene practices.
  • Assisted in menu development and recipe testing.
  • Set up buffet stations with necessary equipment such as chafing dishes and other utensils.

Sous Chef

Hazeys Top Mountain Fine Dining
Steamboat Spring , CO
03.2003 - 03.2007
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Monitored inventory levels to ensure adequate supplies on hand.

Resturant Manager

Gondola Pub & Grill
Steamboat Springs, CO
04.1997 - 06.2004
  • Trained new employees to perform duties.
  • Maintained detailed records of sales transactions and daily shift reports.
  • Collected and organized daily till totals and tips.
  • Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.

Assistant Sous Chef

Steamboat Grand Fine Dining
Steamboat Springs, CO
05.2004 - 05.2004
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Supervised food preparation staff to deliver high-quality results.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Education

Associate of Arts - Business Management

Morris College
New Jersey
06-1994

Skills

  • Budget management
  • Inventory control
  • Staff scheduling
  • Cost analysis
  • Customer service
  • Team leadership
  • Training and development
  • Menu development
  • Expense control

References

References available upon request.

Timeline

General Manager/Team Leader

King Range Botanicals
04.2014 - Current

Personal Chef

Self Employed Web
04.2011 - Current

Executive Chef

Ghost Ranch saloon
03.2007 - 09.2011

Assistant Sous Chef

Steamboat Grand Fine Dining
05.2004 - 05.2004

Sous Chef/ Baquets

Catamount Country Club
05.2003 - 11.2010

Sous Chef

Hazeys Top Mountain Fine Dining
03.2003 - 03.2007

Resturant Manager

Gondola Pub & Grill
04.1997 - 06.2004

Associate of Arts - Business Management

Morris College

Similar Profiles

CREATE PROFILE
Ray Valente