Victor Manel

Being a Chef at rum social involves many responsibilities such as:

• Hiring.
• Scheduling.
• Constantly interview new candidates.
• Control food and labor cost using extra chef.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Food quality control.
• Couching and development of new talent.
• Constant dish creations for specials and menus as well as pricing for each of these dishes.
• Monitoring and creating procedures for kitchen day to day operations.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Interacted with guests to obtain feedback on product quality and service levels.
• Mentored kitchen staff to prepare each for demanding roles.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Cooked memorable dishes that brought new customers into establishment.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Supervise Kitchen operations and assist with new menu item creations.
• Supervise and create procedures for catering program.
• Made hiring recommendations to increase company's productivity and profitability with quality workers.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Reviewed sales and gross profit report to assess company efficiency.
• Mentored team members to enhance professional development and accountability in workplace.
• Developed strategy to increase sales and drive profits.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Increased employee performance and job satisfaction to strengthen retention and engagement.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
• Defined clear targets and objectives and communicated to other team members.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Established team priorities, maintained schedules and monitored performance.
• Set aggressive targets for employees to drive company success and strengthen motivation.