Dustin Vargas Email and Phone Number

As a restaurant manager I was responsible for hiring, training, supervising and scheduling kitchen and service teams. I managed ordering and inventory of food and beverage to ensure high quality while minimizing waste. I monitored compliance with recipes, cooking procedures and all health and safety codes to ensure the highest quality food and beverages, ServSafe certified. I developed and implemented initiatives to improve efficiency and productivity. I analyze and interpret the P&L to address opportunities and increase profitability in the kitchen and dining room. I resolve guest issues with professionalism ensuring the brand image is preserved and upon their next visit their expectations are exceeded by our teams.

I was the leader in the kitchen. I was responsible for every plate leaving our kitchen looking and tasting exactly to standard. I was a certified trainer in charge of new trainee development and ongoing training for existing team members cross training. I was a certified professional and assisted in inventory, ordering and was a leader on the safety team. I was proficient in opening and closing the kitchen with the highest food safety and sanitation standards.