David Munoz Email & Phone Number

Aurora, Colorado, United States

San Antonio, Texas Metropolitan Area

San Antonio, Texas Metropolitan Area

Aurora, Colorado, United States

Executive Kitchen Director is responsible for: - Overseeing back of house team, operations, systems and processes.- Managing and overseeing preparation and execution of all the catering, drive thru, carryout and in restaurant orders- Tracking product waste and maintain a LEAN production environment.- Managing inventory with effective and efficient ordering.- Scheduling all Back of House employees with “hours are based on performance” mentality.- Facilitating interviews, hiring, and training for new Back of House employees - Utilizing the below success factors to gauge status of business, processes and systems and make updates as needed.

Denver, Colorado

Indianapolis, Indiana

Indianapolis, Indiana

• Handle all training with associates to ensure Omni Standards• Communicate with all department managers on a continual basis including all shifts• Responded to and resolved all guest comments or issues in a timely manner• Conduct all front office reports (i.e. credit reports, room rate variance, ect.. ) and ensured their completion • Blocked and assigned applicable arrivals 3 days outs• Ensure schedule is completed and posted in a timely manner.

Indianapolis, Indiana

• Assist in managing 5 F&B outlets in a 499-room full service hotel• Responsible for the daily operations of the outlets; scheduling, productivity of labor, payroll and training• Implementing new promotions and incentives• Achieved a 16% food cost for 2017, 2.3% better than previous year• Responsible for ensuring that employees are adhering to all state and local standards and policies• Implement all new training and SOP’s• In charge of monthly alcohol inventory for 3 of 5 outlets

Indianapolis, Indiana

• Ensure scheduling and timely completion of turndown, maintenance of public areas, and overnight teams• Oversee productivity and critiqued any variance• Constantly achieve high and steady levels of guest satisfaction, based on internal surveys• Maintained consistent top 10 GSS scores• Implemented and beta tested “WLS Way”

Indianapolis, Indiana Area

• Responsible for a staff of 50 to 80 people and ensured scheduling for business levels• Oversaw that proper training and certifications were completed in the time allowed. • Responsible for monthly inventory of all tableware, glassware, and flatware• Member of management team that directed a 100,000 sq ft. event space and banquet operations, 2 Top 20 TripAdvisor restaurants, In-Room Dining, Concierge Lounge, and Lobby Bar• Responsible for a $13,000 monthly China, Glass, and Flatware budget• Worked in tandem with culinary and the banquet departments to ensure a successful of events; on a daily basis• Scheduled and organized all aspects of offsite events• 6 months as Interim Executive Steward

Indianapolis, Indiana

Las Vegas, Nevada Area

Selling race packages that allow one to drive some of the most exotics cars in the world! Choose from Porsche, Lamborghini even 3 different types of Ferrari's. Great job great experience.