Director of Operations
Thu, 01 Sep 2016 00:00:00 GMT -
Juicery Plus * Co-Founder Juicery Plus.<br>El Paso, TX * Create the menu, layout and costes.<br> * Planned daily operational strategies, including delivery routing, team workflows and promotional<br> initiatives.<br> * Planned monthly menus, based in a good nutritional balance.<br> * Evaluated operational trends and made proactive strategy adjustments to maintain alignment<br> between performance and objectives.<br> * Estimated materials and labor requirements to complete jobs within budgetary and timeline<br> requirements.<br> * Directed training improvements to reduce knowledge gaps and eliminate workforce performance<br> inefficiencies.<br> * Streamlined efficiency, reduced labor hours and boosted profitability to optimize overall<br> productivity.<br> * Ran daily reports to assess performance and make proactive adjustments.<br> * Spearheaded reinventions of various departments to maximize productivity.<br><br><br><br><br> * Reviewed daily financial reports and reconciled accounts to keep information current and accurate.<br> * Coordinated schedules and day-to-day activities of crew to satisfy project needs.<br> * Assigned work to employees based on project requirements and individual team member<br> strengths.
The Cake Boutique
Mon, 01 Dec 2014 00:00:00 GMT -
Mon, 29 Feb 2016 00:00:00 GMT
The Cake Boutique * Checked freshness of all bakery goods and food in bakery.<br>El Paso, TX * Replenished food items according to customer needs and demands.<br> * Created new recipes and developed process improvements to avoid wastages.<br> * Coordinated with store employees in serving customers.<br> * Prepared and reviewed sales reports.<br> * Followed code dating procedures and adhered to legal regulations governing product labeling and<br> packaging.<br> * Controlled spoilage by generating turn movement and maintaining monthly inventory.<br> * Maintained safe and sanitary area by checking food products' temperature and freshness.<br> * Measured, mixed and prepped raw materials according to company specifications and recipes.<br> * Placed dough in pans, molds and sheets, monitoring products during baking and adjusting<br> temperatures as needed.<br> * Merchandised food, including garnishes for serving presentation.<br> * Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked<br> goods.<br> * Created attractive dessert trays for catering events.<br> * Supervised and communicated with vendors for efficient delivery of wholesale orders.<br> * Monitored cooking completion times for efficient use of ovens and other equipment.
Universidad La Salle
Sun, 01 Jan 2012 00:00:00 GMT -
Sun, 30 Nov 2014 00:00:00 GMT
Universidad La Salle * Mentored kitchen team members on proper cooking techniques and strategies to improve<br>Chihuahua performance.<br>Chihuahua, * Kept kitchen areas clean, organized and sanitized accounting to proper procedures.<br>Chihuahua * Evaluated production on consistent basis to maintain quality and safety of all food.<br> * Developed and implemented standardized and unique courses for aspiring chefs and laypeople.<br> * Encouraged students to improve skills and develop professionally.<br> * Applied variety of instructional resources to meet needs of students with varying backgrounds and<br> learning styles.<br> * Planned and conducted activities for balanced program of instruction, demonstration and work<br> time, providing students with opportunities to observe, question and investigate.<br> * Promoted advancement of professional skills for securing certification, employment, leadership<br> development and financial literacy.<br> * Prepared course objectives to follow school's curriculum standards established by school and state.<br> * Conducted on-the-job training classes and demonstrated principles, techniques, procedures and<br> methods of diverse subjects.<br> * Created appropriate learning environments for students.<br> * Evaluated students' performance and issued progress reports.<br> * Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.<br> * Calculated charges, issued table checks and collected payments from customers.<br> * Analyzed costs and competitive retail strategy.<br><br><br><br><br> * Rewarded and disciplined associates.<br> * Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.<br> * Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food<br> storage areas neat and prevent food-borne illness.<br> * Maximized employee morale and corrected performance issues in accordance with established<br> standards.
El Cuervo; Restaurante
Sat, 01 Jun 2013 00:00:00 GMT -
Fri, 31 Oct 2014 00:00:00 GMT
El Cuervo * Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.<br>Restaurante * Worked with vendors to locate optimal recipe ingredients at cost-effective rates.<br>Chihuahua, * Supervised preparation of specialty items and customer requests to verify accuracy in production.<br>Chihuahua * Utilized local, fresh food products to support local economies and showcase community support.<br> * Created recipes, incorporating various techniques, to build flavor and unique visual appeal.<br> * Incorporated customer recommendations and feedback to experiment with new dish creations.<br> * Created exciting dishes to draw in clientele and increase revenues.<br> * Coordinated and executed menu planning, recipe development and daily restaurant operations.<br> * Created new menu items, managed food expenses and supervised quality to ensure adherence to<br> standards.<br> * Oversaw hiring, training and development of kitchen employees.<br> * Conducted assessments and utilized root cause analysis to implement corrective action strategies.<br> * Provided excellent professional development opportunities for staff.<br> * Considered seasonal product pricing and availability in development of promotional dishes and<br> menu selections.<br> * Monitored all meals served for temperature and visual appeal.<br> * Monitored quality, presentation and quantities of plated food across line.<br> * Initiated software based inventory control system to manage inventory and analyze food cost.<br> * Prepared mise en place every day to promote efficient preparation of signature dishes.<br> * Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals<br> with food allergies and gluten intolerance.<br> * Negotiated with food suppliers to cut costs by buying in bulk.