Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Rudy Martinez

San Antonio,Texas

Summary

Experienced Chef and Operations leader with a passion for food and business. Inspires staff to excel and consistently exceeds sales goals. Skilled in staff training, recruitment, and fostering great customer service. Focused operations manager with outstanding communication and team management skills, offering valuable insights for business growth. Innovative culinary professional known for developing creative menus, managing high-volume kitchens and warehouses efficiently, and delivering high-quality results in dynamic environments.

Overview

19
19
years of professional experience
1
1
Certification

Work History

Executive Chef- Food & Bev Operations

Six Flags Fiesta Texas
07.2023 - Current
  • Procurement management accounting for over 60 million in yearly net sales
  • Lead kitchen operations, ensuring quality control and adherence to health regulations and safety.
  • Train and mentor culinary staff, fostering skill development and teamwork up to 500
  • Implement cost-saving measures while maintaining high food quality standards dropping cost of goods by 18%
  • Streamline kitchen workflows, resulting in improved efficiency and service speed 100%
  • Brand Ambassador promoting our business and job culture through various channels,including social media, special events, grand openings, and other marketing materials.
  • Developed innovative menus reflecting seasonal ingredients and culinary trends.

Senior Events Executive

Aramark, Inc. San Antonio Spurs & St. Mary's U
06.2016 - 08.2023
  • Recruit, hire, train, and staff up to 450 team members and contracted up to 300 temps as well as numerous temp agencies, skills, food & beverage knowledge, sales, and health & safety standards.
  • Reduced costs percentages through controls on overtime by 12%, operational efficiencies, and reduced waste by 9%.
  • Led strategic planning and execution of high-profile corporate events, enhancing brand visibility and engagement.
  • Managed vendor relationships, negotiating contracts to optimize service delivery and cost-effectiveness.
  • Oversaw logistics management, including venue selection, catering arrangements, and on-site coordination activities.
  • Analyzed post-event feedback to identify improvement areas, driving continuous process enhancements for future events.
  • Coordinated logistics, including venue selection, travel arrangements, accommodations, catering, and AV equipment setup.
  • Developed and shared best practices across the company, including SOP, catering, marketing and efficiency as I oversaw kitchen development.

GENERAL MANAGER

SAFEWAY INC. RANDALLS-HOUSTON
01.2006 - 08.2016
  • Directed cross-functional teams to implement process improvements and increase efficiency.
  • Oversaw daily operations, ensuring compliance with company policies and standards.
  • Mentored, coached and trained team members while we optimized the overall customer experience through identifying inefficiencies and made recommendations for process improvements.
  • Revamped the management program, resulting in a 100% improvement in employee turnover rate creating a great staff.
  • Analyzed sales data to identify trends and inform strategic decision-making.
  • Fostered a collaborative work environment that encouraged team engagement and productivity.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.

Education

Associate of Arts - Hospitality Management

The Art Institute of Houston
TX
12-2004

Skills

  • Operational efficiency management
  • Accounting and budgeting expertise
  • Strong interpersonal communication
  • Calm in high-pressure situations
  • Big box retail expertise
  • Food safety
  • Menu planning
  • Cost control
  • Menu development

Accomplishments

  • Supervise team of 500 staff members.
  • Collaborated with a team of contractors/directors in the development of Six Flags projects for multiple multi-million dollar park investments
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Oversee foodservice operations for Six Flags

Certification

ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Executive Chef- Food & Bev Operations

Six Flags Fiesta Texas
07.2023 - Current

Senior Events Executive

Aramark, Inc. San Antonio Spurs & St. Mary's U
06.2016 - 08.2023

GENERAL MANAGER

SAFEWAY INC. RANDALLS-HOUSTON
01.2006 - 08.2016

Associate of Arts - Hospitality Management

The Art Institute of Houston

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