Victor Manuel Gonzalez
San Jose,CA
Summary
Accomplished Regional Manager/Executive Chef at Nick The Greek, adept in operations management and staff development. 15+ years of kitchen experience. Spearheaded initiatives that significantly enhanced team performance and customer satisfaction. Skilled in inventory control and menu development, leading to streamlined operations and increased profitability. Cooking is my passion, I am not afraid of a good challenge thrown my way. Demonstrates exceptional leadership and customer service, ensuring high-quality standards across multiple locations. An open honest individual who doesn't believe in misleading others, try to make it fair all across the board,
Overview
13
13
years of professional experience
Work History
Assistant General Manager
Burger Lounge
01.2024 - Current
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Increased customer satisfaction by addressing and resolving concerns in a timely manner.
- Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
- Managed team schedule with eye for coverage needs and individual strengths.
Kitchen Manager
Taco Bravo
03.2020 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Calculated prices of ingredients to monitor food costs and control expenses.
Regional Manager/Executive Chef
Nick The Greek
07.2020 - 09.2022
- Enhanced team performance by providing regular coaching, training, and performance feedback to staff members.
- Increased customer satisfaction with timely resolution of escalated issues and proactive communication on product updates.
- Collaborated with executive leadership to establish long-term objectives, drive growth initiatives, and align regional efforts with corporate goals.
- Promoted a culture of continuous improvement through ongoing process reviews, employee engagement initiatives, and open channels of communication.
- Established and maintained operational standards for 7 locations.
- Supervised staff to optimize brand expansion initiatives and productivity.
- Optimized inventory management systems for reduced stock discrepancies, minimizing losses due to shrinkage or obsolescence.
- Masterminded updates to workflows and revitalized teams to meet changing business needs and boost team member performance.
Sous Chef/Lead Line Cook
Left Bank Restaurant
04.2018 - 02.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef/Line Cook
LB Steak
04.2018 - 02.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Jr. Sous Chef
Faultline Brewing
05.2017 - 03.2018
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Server
Stacks Restaurant
01.2014 - 04.2016
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
Server
Bills Cafe
09.2011 - 01.2014
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
Education
Associate of Arts - Culinary Arts
Foothill College
Los Altos, CA06.2011
High School Diploma -
Homestead High School
Cupertino, CA06.2006
Skills
Staff Management
Inventory Control
Operations Management
Staff Development
Employee Scheduling
Budget Control
Financial Reporting
Customer Retention
Menu development
Customer Service
Professional References:
- Luis Nunez: (209)775-1084
- Shawn Woullet: (669)666-4000
- Yiota Teptelis: (408)504-2864
- Edayni Ayala (408)368-9547
Timeline
Assistant General Manager
Burger Lounge
01.2024 - Current
Regional Manager/Executive Chef
Nick The Greek
07.2020 - 09.2022
Kitchen Manager
Taco Bravo
03.2020 - Current
Sous Chef/Lead Line Cook
Left Bank Restaurant
04.2018 - 02.2020
Sous Chef/Line Cook
LB Steak
04.2018 - 02.2020
Jr. Sous Chef
Faultline Brewing
05.2017 - 03.2018
Server
Stacks Restaurant
01.2014 - 04.2016
Server
Bills Cafe
09.2011 - 01.2014
Associate of Arts - Culinary Arts
Foothill College
High School Diploma -
Homestead High School
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