Business Devolopment
Self- employed
Total years of experience :41 years, 4 Months
Contracted to assist in the organization and set up of new food and beverage establishment in casual dining, utilized my experience to assist in the establishment of new menu items, cost accounting, marketing and training
Self-employed
Independent Food & Beverage Consultant, Miami, Florida 01/2012-Present
• Independently contracted to assist in the organization and set up of new food and beverage establishment in casual dining.
• Utilized my experience to assist in the establishment of new menu items, cost accounting, marketing and training.
Uva Restaurant & Lounge, Coral Gables, Florida 10/2009-3/2012
Restaurant Manager/ Proprietor
• Ensured team, followed Food Division standards and practices.
• Sale and directed profit responsibility of a single or multiple-concept strategy, which included restaurant, Bars, Foods & Beverage items, catering and special events.
• Ensured team prepared and presented food products following recipes and Food Division Best Practices.
• Monitored food quality by completing daily line checks.
• Provided on-going training and staff motivation to all associates to promote team satisfaction and minimize turnover.
• Worked with Human Resources office to coordinate all hiring, recruiting, termination and employee relations resolution.
• Maintained role model standards in grooming, professional appearance and communications.
• Meet highest standards of workplace sanitation/equipment care and safety as set by Health Department and company
policy.
Ensured team, followed Food Division standards and practices, sale and directed profit responsibility of a single ore multiple-concept strategy, which included restaurant, bars, Foods & Beverage items, catering and special events.Meet highest standards of workplace sanitation, equipment care and safety as set by Health Department and company policy.
Miccosukee Indian Gaming, Miami, Florida 2000-2011
Food and Beverage Director
• Responsible for the successful overall coordination, administration and direction of all food and beverage activities in alignment with the company's objective in full accordance with all operational policies and procedures, gaming regulations and alcohol beverage control.
• Supervise and manage all venue managers, bar managers, supervisors, executive chef, kitchen personnel, administrative
assistant, and the activities and performance of 124 food and beverage employees.
• Responsible for ensuring proper customer services, presentation and quality of food items, and menu dishes, serving an average of 6, 000 customers per month, with total sales average of $750, 000.00 dollars per month.
• Promoted daily specials in our fine dinning restaurant, created and established a buffet special to increase sales and profitability.
• Interview, hire and train personnel, implemented cross training within the department and responsible for all department
employees' yearly evaluations.
• Manage the day-to-day operations of diverse 24/7 food and beverage service establishments ranging form casual buffet
style dining cafeteria, snack bars, bars, coffee shops, restaurant and lounge with daily live entertainment, coordinate and set up of food courts for special events throughout the year.
• Work with the executive chef in area of cuisine, menu planning and design. Ensure that all the operational standards set for all equipments and processes are followed.
• Review monthly profit and loss reports, insure inventory control, and utilize promotional and marketing outlets to increase
sales by creating menu specials.
• Work in association with cost controllers in various areas of food and beverage department, payroll, vendors, suppliers, and the forecast of revenues to achieve higher cost efficiency.
• Develop system, procedures and training to insure prompt, efficient and accurate service to all guests providing customer
satisfaction.
• Controlled purchases and inventory by meeting with account manager, negotiated prices and contracts, develop a
preferred supplier list.
Aladdin Café and Restaurant, Miami, Florida 1996-2000
Restaurant Manager and Proprietor
• Development business plan introduced and promoted fine dining menu items into casual and affordable lunch specialties
creating a relaxed atmosphere for dine-in or take-out orders. Hired and trained personnel in various positions, ensure
cost efficiency through overall budgeting of revenues.
• Comptroller in charge of payroll, accounts payable /receivable, food purchasing, inventory control, menu & catering
planning, established daily menu special and promoted business menu specials through marketing within the vicinity.
• Day to day operations, staff training, creation of menu items and daily specials, catering planning and coordination.
• Hired, trained, managed daily overall restaurant operations, established a daily delivery systems within a 3 miles radius to add customer convenience and promote menu items.
Phoenicia Restaurant, Inc., Miami, Florida 1983-1996
Restaurant Manager and Proprietor
• Introduced one of the first restaurants specializing in the Middle Eastern Cuisine in Miami.
• Responsible for the overall day-to-day business operation in charge of payroll, business accounts, weekly inventory, food
cost, menu and catering planning, personnel training and customer relations.
• Established restaurant business plan by surveying restaurant demand identified and evaluated competitors, and established and maintained patrons satisfaction monitoring and evaluating food, beverage and services offered.
• Received numerous l write-ups on local newspaper such as The Miami Herald, El Nuevo Herald, Exito, Dining Guide,
Business Dining earning 4 stars for excellent dining and service.
Bookkeeping,Commercial accounting and Cost Account