Sebastian Tissone Roca
Dania beach,Florida
Summary
Adept at driving operational excellence and team development, I leveraged my expertise in cost control and creative menu development at Nonnas Bistro to significantly enhance customer satisfaction and sales growth. My leadership not only fostered a culture of innovation and high-quality standards but also cultivated strong vendor relationships, underscoring my commitment to excellence and team synergy. Veteran Food Service Manager successful at improving operations through efficiency updates, cost control strategies and profit management optimization. Excellent communication, planning and conflict resolutions skills. Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Ambitious executive chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.
Overview
22
22
years of professional experience
Work History
General Manager of Food Service
Nonnas Bistro
12.2022 - Current
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw training of more than 10 team members.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Tracked food production levels, meal counts, and supply costs.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
General Manager of Food Service
Angus Steakhouse and Bar
03.2019 - 11.2022
- Oversaw training of more than 22 team members.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Developed and maintained relationships with customers and suppliers through account development.
Food General Manager
Jr B Argentinian Pizzeria
04.2018 - 02.2019
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Managed budget implementations, employee evaluations, and contract details.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Hiring and training 18 team members
Chef Ejecuti
Branding Consulting
01.2017 - 03.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Oversaw business operations, inventory control, and customer service for 22 points of sale around country
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Interacted well with customers to build connections and nurture relationships.
- Trained and guided team members to maintain high productivity and performance metrics.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Assisted in recruiting, hiring and training of team members.
- Reported issues to higher management with great detail.
Chef Manager
MILA
01.2016 - 12.2016
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Staff recruitment and training for new opening of 3 branches
- Adaptation of local product with classic recipes of house brand
- Food cost & prices
- Training 25 team member (front and back of house)
Chef Instructor
La Perla Restaurante
06.2011 - 12.2015
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Planned and delivered courses for industry professionals and general public.
- Maintained clean, neat and well-sanitized kitchen.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Chef
Solar De Tejeda
02.2007 - 04.2011
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- 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.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
Chef Ejecutivo
Alvarez Salon De Eventos
09.2002 - 02.2006
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Catering
Education
High School Diploma -
Reyes Catolicos
Salta, Argentina12-2001
Skills
- Operations Management
- Kitchen operations management
- Food safety management
- Account Management
sports
siempre de forma activa para mantener buena calidad de vida
Languages
ingles
Professional Working
espanol
Native or Bilingual
Interests
crecimiento profecional
Timeline
General Manager of Food Service
Nonnas Bistro
12.2022 - Current
General Manager of Food Service
Angus Steakhouse and Bar
03.2019 - 11.2022
Food General Manager
Jr B Argentinian Pizzeria
04.2018 - 02.2019
Chef Ejecuti
Branding Consulting
01.2017 - 03.2018
Chef Manager
MILA
01.2016 - 12.2016
Chef Instructor
La Perla Restaurante
06.2011 - 12.2015
Chef
Solar De Tejeda
02.2007 - 04.2011
Chef Ejecutivo
Alvarez Salon De Eventos
09.2002 - 02.2006
High School Diploma -
Reyes Catolicos
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