Troy Contreras
San Antonio,Tx.
Summary
Accomplished Executive Chef specializing in menu development and culinary staff training. Expertise in cost control and event coordination enhances dining experiences while maintaining food safety compliance. Builds strong vendor relationships and elevates customer satisfaction through innovative culinary solutions.
Overview
32
32
years of professional experience
Work History
Executive Chef
Heritage Creek Assisted Living
San Antonio, Texas
02.2020 - Current
- Created seasonal menus prioritizing nutrition and resident preferences.
- Oversaw kitchen operations to ensure health and safety compliance.
- Trained and supervised culinary staff in advanced food preparation techniques.
- Implemented cost control measures to optimize kitchen resources and reduce waste.
- Fostered a positive dining experience through attentive service and presentation.
- Coordinated special events and themed meals to enhance community engagement.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Provided culinary training to kitchen staff to improve food preparation quality.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across the line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Coordinated menu planning, recipe development, and daily operations to enhance culinary offerings and streamline service.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Enhanced team performance through targeted training, resulting in consistently high-quality meals.
Owner
A Affordable Movers
San Antonio, Tx.
10.1998 - Current
- Job Description- Relocation of household goods for Local San Antonians. Promotions, Accounting, Payroll, Sales and Advertising. Manage a staff of 15 people. Operations Nation Wide.
- Managed daily operations and staff scheduling, ensuring timely and efficient service delivery.
- Oversaw inventory control, ensuring adequate stock levels for customer needs.
- Developed targeted marketing strategies to attract new customers and enhance retention of existing clients.
- Managed daily operations for relocation services and client consultations.
- Oversaw logistics and scheduling for moving projects across various locations.
- Coordinated with suppliers and vendors to ensure timely access to resources.
- Implemented process improvements to enhance efficiency in service delivery.
- Resolved customer inquiries and complaints to maintain client satisfaction.
- Monitored industry trends to adapt business practices and stay competitive.
- Maintained relationships with existing clients by providing superior customer service.
- Ensured compliance with local, state, and federal regulations.
- Oversaw budgeting and financial management to maintain fiscal responsibility and support business growth.
- Identified new opportunities for growth, expansion, and diversification.
- Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
- Developed strategic plans to increase profitability and efficiency.
- Created marketing campaigns to attract new customers.
- Reviewed legal documents related to business operations.
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
- Implemented quality assurance processes to ensure product excellence.
- Developed policies and procedures for the organization.
- Oversaw project execution, phase progress, workmanship, and team performance to drive on-time completion of deliverables.
Culinary Manager
Olive Garden Restaurant
San Antonio, TX
03.2010 - 05.2012
- Developed innovative strategies to elevate team performance.
- Executed day-to-day duties to maintain seamless operations.
- Prioritized tasks effectively to meet service objectives.
- Resolved customer issues promptly, promoting high satisfaction through friendly service.
- Delivered exceptional service in face-to-face and phone interactions.
- Assessed customer needs quickly during interactions.
- Collaborated with diverse coworkers to achieve goals and resolve product-related issues.
- Assisted customers with inquiries to enhance satisfaction.
Food and Beverage Director
S.A. Marriott N.W.
San Antonio, Tx.
05.2002 - 10.2004
- Job Description-Over saw staff of 25 or more at times. Supervised and trained 5 other Managers/Supervisors throughout my department. Kept food and beverage cost down to exceed company budgets. Team building and training to have staff at full productivity. Manage payroll daily to meet company budget. Ordering of Food and Beverage.
- Oversaw daily food and beverage operations for luxury hotel environment.
- Developed and implemented innovative dining concepts to enhance guest experiences.
- Managed vendor relationships to secure high-quality supplies and streamline supply chain operations.
- Monitored inventory levels of supplies needed for daily operations.
- Responded promptly to customer inquiries or complaints regarding food quality or service issues.
- Supervised the selection, training, development, and evaluation of staff members.
- Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.
- Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
- Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
- Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
- Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
- Coordinated with vendors to ensure quality products at competitive prices.
- Assisted in developing wine lists featuring a variety of labels from different regions.
- Organized monthly staff trainings on sanitation techniques and food safety protocols to ensure compliance and elevate service standards.
- Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
- Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
- Maintained efficient operations by delegating tasks to team members according to their skillsets.
- Established relationships with local farmers and suppliers in order to source fresh ingredients.
- Created innovative ideas for menu items based on seasonal ingredients and customer preferences.
- Improved presentation and sales approaches to increase revenue.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Developed and implemented strategies to enhance team performance and drive measurable process improvements.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Directed food preparation, production, and presentation to meet quality standards.
- Delegated work to staff, setting priorities and goals.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Resolved problems or concerns to satisfaction of involved parties.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining and serving areas for cleanliness and proper setup.
Director of Outlets
Hilton Austin Airport
Austin, Tx.
10.1998 - 04.2002
- Job Description: Opened Hotel from ground zero. Menu Design for all outlets, Restaurant, Bar, Banquets (food and beverage). Managed day to day operations. MOD shifts overseeing total hotel operations on a weekly basis. Total outlet staff training; Menu training, customer service training, TABC trainer, Service Excellence training. Security Training on an airport property. Ordering and inventory. Set up purchasing accounts.
- Bass Hotels Corp.
- Managed daily operations of multiple dining outlets in a high-traffic airport, ensuring exceptional service delivery.
- Created and executed comprehensive training programs for staff, enhancing customer service standards and team effectiveness.
- Collaborated with vendors to ensure timely delivery of food and beverage supplies.
- Led regular team meetings to discuss performance, challenges, and best practices.
- Ensured compliance with health and safety regulations across all dining facilities.
- Analyzed guest feedback to improve service quality and enhance dining experiences.
- Executed targeted marketing strategies to successfully promote special events and seasonal menus, driving customer engagement.
- Implemented new systems that improved operational efficiency across multiple outlets locations.
- Assessed current trends in the hospitality industry and adjusted marketing plans accordingly.
- Analyzed customer feedback and identified areas for improvement in services offered by outlets.
- Provided leadership support in resolving customer complaints or issues regarding products or services provided by outlets.
- Developed performance metrics and objectives to measure success of outlet operations.
- Ensured compliance with local health regulations, safety standards, and other applicable laws and regulations at each location.
- Coordinated promotional events designed to attract new customers and generate revenue from existing customers.
- Collaborated closely with other department heads on cross-functional initiatives related to outlets operations.
- Monitored financial performance of outlets, including budgeting and forecasting.
- Developed and implemented strategies to increase profit margins in outlets.
- Fostered positive relationships with vendors and suppliers to ensure quality products at competitive prices.
- Identified opportunities to reduce costs while maintaining high levels of customer service.
- Negotiated contracts with vendors for optimal terms of supply agreements.
- Managed inventory control procedures across all outlets locations.
- Recruited and trained staff members to enhance team performance.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
Director of Food and Beverage
Holiday Inn
San Antonio, TX
01.1994 - 02.1997
- Managed daily operations of food and beverage services at a leading hotel.
- Oversaw menu development to enhance guest dining experiences and satisfaction.
- Collaborated with chefs to ensure quality and presentation of all food items.
- Trained and supervised staff on service standards and operational procedures.
- Implemented cost control measures to optimize inventory management practices.
- Cultivated partnerships with suppliers to ensure consistent quality and competitive pricing of products.
- Ensured compliance with health and safety regulations in all restaurant areas.
- Coordinated special events and catering services for diverse guest needs.
- Addressed customer inquiries and complaints promptly to enhance satisfaction with food quality and service.
- Supervised the selection, training, development, and evaluation of staff members.
- Developed and managed departmental budget, revenue goals, and cost controls.
- Coordinated with vendors to ensure quality products at competitive prices.
- Negotiated contracts for catering services for special events hosted by the restaurant.
- Maintained efficient operations by delegating tasks to team members according to their skillsets.
- Evaluated customer feedback surveys to identify actionable insights for enhancing restaurant offerings.
- Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
- Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
- Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
- Improved presentation and sales approaches to increase revenue.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
Education
High School Diploma -
Thomas Jefferson
San Antonio, TX01-1990
Skills
- Menu development
- Menu pricing strategies
- Food safety compliance
- Culinary staff training
- Cost control management
- Inventory management
- Vendor negotiation
- Event coordination
- Customer relationship management
Custom Section 0
- Thank you for taking the time to review my resume. I am very interested in employment with your company.
- My decision to apply with your company was based on my experiences at your establishments as well as the stability you represent in the Food and Beverage Industry.
- I am looking for a Company to share my experience and ambitions with as well as longevity in my employment.
- I believe I can be a valuable part of your continued success and exceed the expectations of not only your guest but your piers as well.
- Please take my application into sincere consideration.
- Thank you
- Troy Contreras
Languages
Spanish
Limited
Timeline
Executive Chef
Heritage Creek Assisted Living
02.2020 - Current
Culinary Manager
Olive Garden Restaurant
03.2010 - 05.2012
Food and Beverage Director
S.A. Marriott N.W.
05.2002 - 10.2004
Owner
A Affordable Movers
10.1998 - Current
Director of Outlets
Hilton Austin Airport
10.1998 - 04.2002
Director of Food and Beverage
Holiday Inn
01.1994 - 02.1997
High School Diploma -
Thomas Jefferson