Roberto Ortiz
Tucson,AZ
Summary
Customer-oriented General Manager with [Number] years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen. Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. Also maintained food budget between 30-32%. Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
11
11
years of professional experience
Work History
General Manager/Executive Chef
Yoshimatsu Japanese Eatery
10.2018 - 10.2023
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Implemented business strategies, increasing revenue and effectively targeting new markets.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Trained new employees on proper protocols and customer service standards.
- Trained and guided team members to maintain high productivity and performance metrics.
Executive Chef
Arizona National Golf Club
10.2017 - 10.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modernized work processes to reduce guest wait times and boost daily output.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Chef
Ventana Country Club
08.2016 - 10.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Chef
Mountain View Retirement Home
07.2016 - 08.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Garmache Chef
Skyline Country Club
09.2012 - 03.2015
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Education
Culinary Degree - Culinary Arts
Star Career Academy
Syosset, NY08.2011
High School Diploma -
Hillcrest High School
Jamaica, NY06.1994
Skills
- Project Management
- Staff Supervision
- Expense Control
- Supply Chain Management
- Workflow Planning
- Customer Relationship Management
- Quality Management
- Schedule Management
- Vendor Sourcing
- Advertising and Marketing
- Budget Administration
- Purchasing
- Interpersonal Skills
- Relationship Building
- Inventory Control
- Staff Training/Development
- Labor Cost Controls
- Motivation
- Time Management
- Marketing
- Sound Judgment
- Staffing
- Employee Scheduling
- Staff Training
- Deadline-Oriented
- Leadership and Team Building
- Team Player
- Recipes and Menu Planning
- Risk Management
Timeline
General Manager/Executive Chef
Yoshimatsu Japanese Eatery
10.2018 - 10.2023
Executive Chef
Arizona National Golf Club
10.2017 - 10.2018
Chef
Ventana Country Club
08.2016 - 10.2017
Chef
Mountain View Retirement Home
07.2016 - 08.2017
Garmache Chef
Skyline Country Club
09.2012 - 03.2015
Culinary Degree - Culinary Arts
Star Career Academy
High School Diploma -
Hillcrest High School
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