Rene Gonzales
Food service industry
Bastrop,Texas
Summary
Organized and dependable professional with a proven track record in managing multiple priorities while maintaining a positive attitude. Successfully oversaw operations across seven locations for a seafood restaurant, demonstrating strong leadership and operational efficiency. Extensive experience in daily operations management and driving process improvements, complemented by roles at Taco Cabana, The Catfish Parlor, and Joe Joe's Steak and Seafood, as well as managing a personal catering business. Equipped with strategic thinking, effective communication, and coordination skills, supported by training as a Proctor for the National Restaurant Association and specialized coursework in job training and placement coaching through the University of North Texas.
Overview
30
30
years of professional experience
Work History
Assistant Director of Operations
Baker Boats -(Captain Benny's Seafood Restaurant)
Houston, TX
09.2013 - 09.2024
- Responsibilities: I was responsible for all daily operations for 7 locations. I monitored food costs, labor, waste, and inventories. I also managed maintenance for all locations. I managed over two hundred employees. I managed Training, staffing, food quality and customer service.
- Reason for leaving: Change in approach to running the Company.
Executive Chef and Lead Instructor
Ventana Del Soul . Non- profit culinary school and Café
Austin, TX
12.2010 - 01.2013
- Responsibilities: Full Culinary training for individuals exiting Correction facilities, individuals with learning challenges and all others that could pay tuition. We also ran our own Café onsite.
- Reason for leaving: This was a Non-profit that did not get more funding due to City budget.
Executive Chef
The University of Texas housing and food service
Austin, TX
01.2000 - 01.2008
- Responsibilities: My team and I were responsible for all aspects of meal production for up to 50,000 meals per day for 5 dormitories with around 300 employees. This includes entrees, salad and cold foods, baked goods, sushi, to-go items, and catering.
- Reason for leaving: Started my own Catering Business.
Executive Sous Chef
Motorola Food works Corporate
Austin, TX
01.1995 - 01.2000
- Responsibilities: I ran the display cooking station, preparing each meal from scratch in front of each customer. I was also responsible for Training, Inventories, and ordering product for the week.
- Reason for leaving: To work for the University of Texas.
Education
Culinary Institute of America
Skills
- Scheduling and coordination
- Logistics management
- Operational efficiency
- Strategic planning and execution
- Quality assurance
- Cost control
- Customer service
- Team collaboration
- Staff training/development
- Team building
- Inventory tracking and management
- Hiring and onboarding
Languages
Spanish
Limited Working
Timeline
Assistant Director of Operations
Baker Boats -(Captain Benny's Seafood Restaurant)
09.2013 - 09.2024
Executive Chef and Lead Instructor
Ventana Del Soul . Non- profit culinary school and Café
12.2010 - 01.2013
Executive Chef
The University of Texas housing and food service
01.2000 - 01.2008
Executive Sous Chef
Motorola Food works Corporate
01.1995 - 01.2000
Culinary Institute of America