Richard Vargas
Twentynine Palms,CA
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
17
17
years of professional experience
1
1
Certificate
Work History
Food Service Lead/ Assistant Manager
United States Marine Corps
10.2012 - Current
- Assist in the management of a $2.5M dining facility with an annual inventory of over $2M while supervising 50 military, civilian, and contract personnel serving over 3K meals daily
- Manage menu planning and production to ensure food items prepared according to menu planning guidelines met or exceeded customer needs and desires
- Order, receive, store and issue food service items and supplies
- Inspect dining and service areas to ensure strict food safety and sanitation; routinely exceeded 96.5% Ecosure inspection guidelines
- Worked with coworkers to complete tasks.
- Responded quickly to meet customer needs and resolve problems.
- Sought continuing education opportunities to stay current with industry trends.
- Identified ways to improve efficiency in operations and implemented process changes.
- Experienced with social media and communications platforms.
- Met deadlines while maintaining high-quality deliverables.
- Managed and coordinated multiple projects while ensuring timely completion.
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
- Participated in ongoing training to enhance own job skills and knowledge.
- Focused on learning new skills and staying updated with industry changes.
- Ensured compliance with health and safety regulations through frequent inspections of kitchen areas.
- Conducted regular staff meetings to communicate changes in policies and procedures.
- Established positive relationships with suppliers, resulting in improved product availability.
- Resolved conflicts between staff members by facilitating open communication sessions.
- Performed daily line checks prior to opening the restaurant to verify freshness of ingredients.
- Trained kitchen staff on proper food handling techniques to minimize waste and maximize efficiency.
- Provided guidance to junior staff members on how to handle difficult customers professionally.
- Enforced strict adherence to food preparation guidelines across all stations in the kitchen.
- Demonstrated strong customer service skills by efficiently resolving customer complaints and inquiries.
- Maintained accurate inventory records, ensuring sufficient stock levels were available at all times.
- Resolved customer complaints promptly and professionally.
- Developed effective training programs for new team members to ensure quick onboarding.
- Monitored daily operations to ensure smooth running of the restaurant during peak hours.
- Performed regular maintenance checks on kitchen equipment.
- Analyzed customer feedback surveys to identify areas for improvement.
Food Safety Inspector
United States Marine Corps
01.2021 - 03.2023
- Provide feedback and communicate changes on Allergen and Food Safety .
- Manage food safety technical information and communications
- Ensure end-to-end quality for Foodservice by identifying risks and non-compliances via audits, ensuring corrective actions, and documenting preventative actions
- Ensuring compliance to all regulatory, customer, and corporate programs
- Leading and participating in regulatory, customer and internal audits
- Knowledge and understanding of quality control/assurance programs and concepts
Food Service Shift Leader
United States Marine Corps
02.2008 - 10.2012
- Oversaw food production, planning and service of over 30k meals monthly
- Ensured food handling and preparation
- Ensured cooking and portion control
- Supervised front and back facility operations
- Thawed, cooked, held and served meals at prescribed temperatures
- Ensure food handling and sanitation compliance
- Received, inspected and stored over 40K inventory from prime vendors and commissary
- Stored food items
- Compliance with safety and sanitation regulations thru quality assurance inspections throughout daily service and preparation
- Wrote and revised budgetary documents, spreadsheets and memorandums
- Coordinated with vendors to secure competitive pricing on food items while maintaining quality standards.
- Identified opportunities for menu improvements based on customer feedback surveys.
- Performed regular maintenance checks on kitchen equipment.
- Maintained accurate inventory records, ensuring sufficient stock levels were available at all times.
- Supervised a team of 8 employees, delegating tasks and providing feedback on performance.
- Developed effective training programs for new team members to ensure quick onboarding.
- Monitored daily operations to ensure smooth running of the restaurant during peak hours.
- Demonstrated strong customer service skills by efficiently resolving customer complaints and inquiries.
- Analyzed customer feedback surveys to identify areas for improvement.
- Ensured compliance with health and safety regulations through frequent inspections of kitchen areas.
- Collaborated with chefs to develop menus that met customer preferences while staying within budget parameters.
- Created detailed reports tracking sales volumes, labor costs, and other operational metrics.
- Enforced strict adherence to food preparation guidelines across all stations in the kitchen.
- Provided guidance to junior staff members on how to handle difficult customers professionally.
- Resolved customer complaints promptly and professionally.
- Conducted regular staff meetings to communicate changes in policies and procedures.
- Maximized profits through careful analysis of budgeting trends and forecasting future needs.
- Trained kitchen staff on proper food handling techniques to minimize waste and maximize efficiency.
Food Service Cook
United States Marine Corps
11.2006 - 10.2008
- Prepared and presented meals using standard, revised, and local recipes
- Assisted senior chef in preparing over 1K daily meals
- Operated food service equipment and following safety and sanitation rules
- Achieved 98% customer satisfaction by assisting facility manager's 1-day menu cycle implementation based on customer preference
Education
Associate Of Business Administration -
University of Maryland - Baltimore County
Baltimore, MDSkills
- Service Records
- Portion Control
- Food Handling Preparation
- Staff Leadership
- Safety and Sanitation Standards
- Guest Relations
- Food Service Management
- Menu Planning
- Safe Food Handling Practices
- Disciplinary Action
- Safe Food Service Knowledge
- Quality Control
- Process Evaluations
- Staff Supervision
- Proper Food Storage
- Station Preparation
- Effective Scheduling
- Production Standards
- Hospitality Management
- Food Allergies
- Inventory Management
- Directing Team Members
- Employee Performance Evaluations
- Operations Management
- Staff Scheduling
- Standard Operating Procedures Proficient
- Portion Standards
- Customer Needs Assessments
- Food Cost Optimization
- Customer Service
- Corrective Actions
- Proper Storage Procedures
- Ingredient Management
- Guest Inquiries
- Critical Thinking
- Facility Policies and Procedures
- Investigating Complaints
- Inventory Management Software
- Bank Financing
- Catering Services
- Calm and Pleasant Demeanor
- Managing Deliveries
- Counting Money
- Facilities Planning
- Front of House Management
- Teamwork and Collaboration
- Manage Promotions
- Waste Reduction
- Directing Hiring
- Customer Satisfaction
- Quality Assurance Requirements
- Regulations Compliance
- Complex Problem-Solving
- Schedule Maintenance
- Learning Strategies
- Team Goals
- Compliance Issues
- Preventive Maintenance
- Sanitation Procedures
- Detailed Analysis
- Systems Analysis
- Food Safety and Quality
- Food Inspection
- Production Operations
- HACCP Experience
- Monitor Food Safety
Certification
- Cook ( any industry ), United Services Military Apprenticeship Program- August 10, 2020
- Restaurant Supervisor, National Restaurants Association- July 17, 2020
Timeline
Food Safety Inspector
United States Marine Corps
01.2021 - 03.2023
Food Service Lead/ Assistant Manager
United States Marine Corps
10.2012 - Current
Food Service Shift Leader
United States Marine Corps
02.2008 - 10.2012
Food Service Cook
United States Marine Corps
11.2006 - 10.2008
Associate Of Business Administration -
University of Maryland - Baltimore County
- Cook ( any industry ), United Services Military Apprenticeship Program- August 10, 2020
- Restaurant Supervisor, National Restaurants Association- July 17, 2020
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