Ricardo Rodriguez

Help the brand stablish new brands from the ground up.

Over saw and help project manager .

Quality Control of all items in the restaurant

Check inventory and invoices for accuracy

coach and developed team members

Routing visits to all restaurants.

Help with Hiring process

Developed new ideas to help decrease Labor.

• Oversaw day-to-day production activities in accordance with business objectives.
• Defined, implemented and revised operational policies and guidelines.
• Managed procurement, inventory and warehouse operations.
• Achieved team goals through formalized training plans, coaching and performance management.
• Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
• Led change and transformation across business areas to deliver benefits and align company resources.
• Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
• Assessed performance management structures and implemented enhancements to improve frameworks and strengthen results.
• Monitored budget and utilized operational resources.
• Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.

• Maintained kitchen hardware and repaired tools or ordered equipment.
• Scheduled kitchen staff of [Number] people.
• Hired [Number] team members to work on high-demand team of professionals.
• Motivated team of [Number] employees to maintain high standards of food preparation and efficiency for [Number] hours per shift.
• Lowered restaurant costs by [Number]% through creative ingredient sourcing and food waste efficiency.
• Enhanced sales by promoting [Type] products and assisting with creative menu selections.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maximized quality assurance by completing frequent line checks.
• Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
• Motivated staff to perform at peak efficiency and quality.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Oversaw food preparation and monitored safety protocols.
• Purchased food and cultivated strong vendor relationships.
• Reduced financial inaccuracies by using [Software] system while verifying receipts.