Victor Majano

• I know how to handle orders professionally and maintain communication with the direct sales representatives of each company.
• Seafood order
• Meat order
• Special wagyu order
• Produce order
• Sysco order 3000$ - 12000$
• Alsco
• Ed Don
• knife order
• GFI

Check every order meticulously to ensure no key company dishes are missing, and manage the minimum order amount for each delivery to qualify for free shipping.

I was in charge of each station, and we also divided the work with the team of chefs, aiming to keep product levels in the restaurant as low as possible by inventory day.

• Dry storage
• Meat and seafood
• To go containers in general
• products Line and prep
• Products Front house
• Sauces
• Produce
• Milk products

• I was responsible for scheduling 25–30 people across the line cook, prep, pastry, and dishwasher areas.
• I was also responsible for managing vacation schedule changes and approving time off, as well as keeping labor costs within company limits by scheduling each employee for 35–39 hours over a five-day workweek.
• Managed shift coverage across departments using HotSchedules scheduling tools.
• Built employee schedules in HotSchedules restaurant workforce platform.
• Updated availability, time off, and swap requests in HotSchedules.

• Directed kitchen staff in day-to-day operations including food production, sanitation, safety
• practices, and personnel management.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Helped staff adhere to tough restaurant requirements through practical discipline and
• motivation.
• Trained new cooks on food safety practices and cooking techniques.

• Hillstone Steakhouse
• Antonellas bakery
• Perrys Steakhouse and Grille
• Daniel’s Steakhouse
• Morton’s Steakhouse