Gabriel Lima Email & Phone Number

Miami, Florida, United States

• Oversee all Food and Nutrition operations including patient meal services, retail, catering and doctors dining for a 1,550-bed hospital. • Provides local leadership and strategic direction while developing management and front-line staff for new and emerging business solutions that sustain growth and add value to client relationships.• Coordinates and direct all operations-related activities through subordinate managers, supervisors and employees to effectively serve 3,500 patient meals daily for Patient Services, and 5,000 guests are served in Retail daily.• Provide direct support for the General Manager with analyzing and interpreting financial data, client relations, talent acquisition and team development.• Integrated a team leadership model, which ensured unit cohesiveness, while promoting intra-departmental collaboration to fulfill the clients’ needs and expectations

Miami/Fort Lauderdale Area

• Leading an enterprise comprised of 170 employees that includes managers, supervisors, and frontline unionized employees• Directly responsible for approximately $7 million in annual managed revenue• Coordinated and direct all operations-related activities through subordinate managers, supervisors and employees, including analyzing and interpreting financial data, client relations, talent acquisition and development• Worked directly with the on-site clients, this resulted in a transparent and positive work relationship• Implemented food cost control systems reducing the cost per guest by 45% within eight weeks• Streamlined daily administrative functions to increase supervisor productivity, reducing OT by more than 60% within four weeks• Supported and mentored General Managers in respective areas of responsibilities

Miami/Fort Lauderdale Area

• Oversaw daily operations of four units with a front of the house and back of the house staff of 115 unionized employees; assigning and prioritizing activities while monitoring operating standards set forth by the client• Successfully led the opening of one of the largest 5-star executive lounges in the American Airlines portfolio: American Airlines Flagship Lounge and Flagship First Dining in the Miami International Airport• Implemented systematic operating procedures and trainings for the opening of the American Airlines Flagship Lounge and Flagship First Dining• Chaired Safety Committee, establishing a safe work environment for employees by providing safety-related trainings, equipment maintenance and by ensuring compliance with Sodexo safety, Ecosure, and OSHA.• Arranged monthly calls with primary food vendor to review current and upcoming menu offerings, reducing dead stock of obsolete offerings/ensure new offerings are available

Miami/Fort Lauderdale Area

• Oversaw the Human Resources activities of the unit including: Collective Bargaining Agreement (CBA) compliance, candidate screening, interviewing, new hire orientation, training and development of employees, and initiating personnel actions.• Implemented daily vendor deliveries to mitigate logistical challenges resulting from airport security• Implemented new made to order food production procedures that increased quality and reduced waste

Miami/Fort Lauderdale Area

• Manages the daily operations of the back of the house staff of eighteen (18) employees, procedures and catering events which include: food preparation, culinary presentation, and adequate scheduling. • Communicates strong leadership and training to all kitchen and utility personnel to ensure all recipes, preparations, and presentations meet Sodexo standards, food safety standards, and OSHA standards.• Conducts daily ordering and weekly inventories for all three AA Admirals clubs accounting for over $40,000 in products while maintaining labor and food costs.

Miami Beach, Fl

• Supervised daily operations of the banquet kitchen, bars, and catering events which include: food preparation and presentation, adequate scheduling, daily ordering, and maintaining labor and food costs. • Provided thorough training and support to all the kitchen staff to guarantee all banquet recipes, preparations, and presentations meet banquet standards, and food safety standards.• Met with potential banquet clients to discuss menu options to accommodate the client’s specific requests and needs.

Miami Beach, Fl

• Works as the assistant to the Executive Operations Chef to ensure kitchen operations run smoothly and efficiently within the different food outlets of the hotel.• Operates directly under the Sous Chef sharing a majority of the same duties and responsibilities, such as inventory control, kitchen staff management and food preparation.

Miami Beach, Fl

• Oversees food preparation and kitchen staff to ensure quality production. • Mastered all the different stations within the kitchen which include: grill station, sauté station, garde manger station, banquets, and the breakfast station.

Doral, Fl

• Worked directly with clients to ensure that all of their food and beverage accommodations were adequately met.• Managed a banquet staff of over twenty-five (25) employees: coordinating job assignments, ensuring client satisfaction, and problem solving.• Coordinated communication between various departments in the hotel to ensure client satisfaction and successful programming.

Doral, Fl

• Utilized a variety of cooking methods such as grilling, frying, braising, baking, roasting, and sautéing. • Worked under the Head Chef and the Catering Director, following orders with minimal supervision, including recipes and preparation techniques.• Learned the intricacies and complexities of managing a fully operational kitchen, including quality control and efficiency strategies.• Recognized as the Employee of the Quarter in March 2011.

Hialeah, Fl

• Supervised a staff of twelve (12) employees to ensure customer satisfaction and prompt food preparation.• Conducted weekly inventories to ensure efficient utilization of food product and made suggestions to management of efficiency measures.• Successfully managed labor to help maximize the overall profits of the company.

Hialeah, Fl

• Effectively prepared and executed the hot food line during the highest peak periods of the day.• Recognized as the Employee of the Quarter in March 2005.

Master Of Business Administration (Mba), Business Administration And Management, General, 3.93

The Master of Business Administration (M.B.A.) program at Benedictine University has prepared students for managerial roles in corporate.

Bachelor'S Of Science (Bs), Food Service Management, Summa Cum Laude

Activities and Societies: Golden Quill Honor Society Silver Key Honor SocietyThe Culinary Arts and Food Service Management bachelor's.

Associate Of Science (As), Culinary Arts, Magna Cum Laude

Activities and Societies: Silver Key Honor SocietyThe Culinary Arts associate degree program provides students with practical education.