Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Rolando Rizo Taboada

Orlando,FL

Summary

Proven leader and effective manager with a strong track record of process improvements and team leadership at Mangostinos Restaurant. Skilled in operations management and relationship building, I excel in optimizing team performance and enhancing customer satisfaction. Achieved significant reductions in operational costs through strategic planning and resource management, demonstrating a commitment to achieving business goals and fostering employee development.

Overview

17
17
years of professional experience

Work History

Owner Operator

01.2022 - Current
I created my own company and I have worked on it from date to date

Chef De Cuisine

JetFuel
08.2021 - 12.2021
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Created menus and designed corresponding recipes for [Business Name].
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Oversaw preparation of creatively-designed recipes for [Business Name].
  • Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Hired, managed, and trained kitchen staff.
  • Placed orders to restock items before supplies ran out.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef

Compass Group
09.2015 - 11.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Cook

Crative Fit Meals
02.2015 - 07.2015
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.

Line Cook

Inca Kitchen
08.2014 - 12.2014
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.

Assistant Manager

Andres Carne De Res
04.2011 - 07.2014
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.
  • Generated repeat business through exceptional customer service.
  • Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
  • Promoted teamwork within the workplace by encouraging collaboration among staff members on various projectstasks.
  • Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
  • Conducted employee performance evaluations, providing constructive feedback for growth and development.
  • Implemented staff training programs, enhancing product knowledge and improving customer service skills.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Established performance goals for employees and provided feedback on methods for reaching those milestones.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Streamlined and monitored quality programs to alleviate overdue compliance activities.

Manager

Los Pollitos Dicen
06.2008 - 04.2011
  • Accomplished multiple tasks within established timeframes.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Cross-trained existing employees to maximize team agility and performance.
  • Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Championed diversity and inclusion efforts within the workplace, resulting in an inclusive environment that fostered creativity and innovation among employees from various backgrounds.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Established performance goals for employees and provided feedback on methods for reaching those milestones.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Controlled resources and assets for department activities to comply with industry standards and government regulations.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
  • Streamlined and monitored quality programs to alleviate overdue compliance activities.

Manager

Mangostinos Restaurant
08.2007 - 05.2008
  • Accomplished multiple tasks within established timeframes.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
  • Optimized resource allocation by conducting regular performance evaluations and providing personalized coaching for staff development.

Education

GED -

ABC Bartender
Miami
12.2016

GED -

Le Cordon Bleu College of Culinary Arts Florida
Miami, FL
11.2015

GED -

Sena
Bogota Colombia
07.2002

GED -

Sena
Bogota Colombia
06.2000

GED -

Manzana De Gomez
Cuba
08.1996

GED -

Andres Lujan
Cuba
08.1995

Bachelor of Science -

Cujae
Cuba
08.1994

High School Diploma -

Alvaro Barva Machado
Cuba
08.1992

Skills

  • Operations Management
  • Documentation And Reporting
  • Hiring
  • Business Planning
  • Personnel Management
  • Staffing
  • Strategic Planning
  • Relationship Management
  • Human Resources
  • Strong Work Ethic
  • Customer-Oriented
  • Document Management
  • Desktops, Laptops, and Mobile Devices
  • Staff hiring
  • Marketing Strategies
  • Goal Setting
  • Hiring and Onboarding
  • Process Improvements
  • Employee Scheduling
  • Employee Motivation
  • Staff Scheduling
  • Sales Strategies
  • Purchasing and planning
  • Schedule Management
  • Inventory Control
  • Business Management
  • Team Leadership
  • Customer Service Management
  • Teamwork and Collaboration
  • Effective leader
  • Relationship Building
  • Customer Service
  • Customer Relations
  • Commercial driving
  • Class A Commercial Driver's License
  • Hazardous Materials Endorsement

Languages

English
Professional Working
Spanish
Native or Bilingual

Timeline

Owner Operator

01.2022 - Current

Chef De Cuisine

JetFuel
08.2021 - 12.2021

Chef

Compass Group
09.2015 - 11.2021

Cook

Crative Fit Meals
02.2015 - 07.2015

Line Cook

Inca Kitchen
08.2014 - 12.2014

Assistant Manager

Andres Carne De Res
04.2011 - 07.2014

Manager

Los Pollitos Dicen
06.2008 - 04.2011

Manager

Mangostinos Restaurant
08.2007 - 05.2008

GED -

ABC Bartender

GED -

Le Cordon Bleu College of Culinary Arts Florida

GED -

Sena

GED -

Sena

GED -

Manzana De Gomez

GED -

Andres Lujan

Bachelor of Science -

Cujae

High School Diploma -

Alvaro Barva Machado

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