VICTOR FRANCO

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

• Generated employee schedules, work assignments and determined appropriate compensation rates
• Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
• Assisted customers in planning corporate events, social galas and gourmet dinners
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed close relationships with suppliers to source best ingredients.

• Oceans 234 Responsible for all financial aspects for BOH, including budgeting and forecasting.
• Maintained food cost by doing weekly inventory, portion controls, butchering logs, chef computer programs, costing, pricing, menu design, and working with purveyors to guarantee low pricing on quality products Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Maintained labor costs using budgets, forecasts, and seasonal schedule templates to ensure proper staffing needs.
• Made daily specials using seasonal ingredients.

• Vivo Partenza Maintained updated knowledge of local competition and restaurant industry trends
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Led shifts while personally preparing food items and executing requests based on required specifications

• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
• Led shifts while personally preparing food items and executing requests based on required specifications
• Achieved and exceeded performance, budget and team goals
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Managed kitchen staff of 25 people.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.