David Rivera Email & Phone Number

49 Watermill Lane Great Neck Ny 11201

Procure and purchase equipment, supplies and guest furniture for 35 hotels in Northeast and Midwest markets Manage opening properties Review and report vendor cost analysis reports and present results to Director of Purchasing Foster and maintain company/vendor relationships

Greater New York City Area

 Procure and purchase Liquiteria’s full line of products on proper delivery days according to company PARS  Locate vendors of materials, equipment, supplies and interview them in order to determine product availability and terms of sales Train all Receivers, ensure stores and commissary are appropriately equipped to receive products, oversee Receiver physical inventory counts and expiration dates and resolve any discrepancies Maintain Inventory Order Guide to company standards so information is easily read and understood by other members of the Liquiteria team Create, test, implement and cost out Standard Operating Procedures for new recipes

Greater New York City Area

Procured and purchased equipment for 3 venues in New York City - The Grill, The Pool and Lobster Club;Worked along with the Chef Partner and CFO to determine terms of sale and services from various vendors;Built, maintained and instructed employees on the use of the ordering and inventory program.

Greater New York City Area

Operations Manager / ConsultantWorked with COO and Executive Chef to organize facility and meet health, sanitation and compliance requirements;Managed day to day operation in a 50 seat restaurant and bar, with a crew of five cooks and six FOH staff; Organized facility ready for inspection, oversaw physical inventory and equipment readiness.

Greater New York City Area

PurchasingProcured and purchased full line of products for five retail locations and a commissary in New York City and one retail location in Boston; Located vendors of materials, equipment or supplies and interviewed them to determine product availability and terms of sales;Interviewed and hired staff and oversaw staff training;Reviewed purchase order claims and contracts for compliance with company policy;Operations: Maintained inventory spread sheets, edited data and provided end of the month progress report;Organized fiscal documents;Drove initiatives in the management team and organizationally that contributed to long-term operational excellence.

Oversaw team of five cooks in preparation of items to be served in 50 seat restaurant ;Inventoried and ordered food items;Worked with Chef on day’s events including preparation of items to be served during daily service, catering and menu planning, while maintaining sanitation and quality standards.

Ny, Ny

Oversaw production for day’s events of two hundred or more in absence of Sous Chef;Responsible for training new employees assigned to specific food production teams;Lead party team of three to five chefs without supervision, in executing specific components of events including running a station, plating a course and being a second to Sous Chef for the dinner portion of events.

Culinary Arts Certificate, Culinary Arts/Chef Training

Activities and Societies: Pastry ClubCulinary Arts Certificate

Nyc Department Of Health Sanitation Certified