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JAIME BARRERA JR.2124 S. Birch St., Santa Ana, CA 92707 / Phone 714 307 5784 / [email protected]
SummaryOver 25 years of hands on experience in the hospitality restaurant industry. Involvement in high-volume restaurants with diverse cultural cuisine in various management positions.
HighlightsPurchasing and Receiving Profit & LossEvent Planning CateringStrong Communication Inventory ControlMarketing StaffingSchedule & Forecast Budgeting
ExperienceKitchen Manager July 2013 – February 2015Zov’s Restaurant - Irvine/Newport, CA
Oversaw staff of 10 – 12 employees including scheduling, opening/closing of restaurant, and performance
Supervised all levels behind operations, food quality, and restaurant maintenance/cleanliness
Improved recipe standards and decreased food cost percentages by 15% Increased sales by implementing weekly specials Changed walk ins and to storage for easier access and improved
efficiency
Kitchen Manager March 2004 – April 2013Finbars Italian Kitchen – Costa Mesa/Seal beach, CA
Oversaw staff of 8 - 10 employees including scheduling, opening/closing of restaurant, and performance
Supervised all levels behind operations, food quality, and restaurant maintenance/cleanliness
Maintained sales and low employee turnover rate during a period of economic decline
Developed new recipes and chef specials that drove sales up by 12% Created and implemented new menu and plate presentations
Kitchen Manager December 1999 – Dec 2004Crazy Horse Steakhouse – Irvine, CA
Prepared for grand opening and future banquets of 300+ members Created unique recipes for extensive homemade soups, roasts, and
stews Oversaw staff of 15-20 employees including scheduling, opening/closing
of restaurant, and performance Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness Managed purchasing and receiving, food and labor cost, and scheduling
Store Manager May 1994 – November 1999
Boston Market – Costa Mesa, CA Oversaw staff of 12-15 employees including scheduling, opening/closing
of restaurant, and performance Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness Purchasing and receiving of entire inventory, creating daily specials, and
hiring/scheduling staff Maintained acceptable food and labor costs by decreasing turnover rate
and food cost percentages
Kitchen Manager April 1987 – April 1993California Pizza Kitchen – Irvine, CA
Purchasing and receiving of entire inventory, creating daily specials, and hiring/scheduling staff
Oversaw staff of 10-12 employees including scheduling, opening/closing of restaurant, and performance
Supervised all levels behind operations, food quality, and restaurant maintenance/cleanliness