Gavin Erezuma Email & Phone Number

Los Angeles, California, United States

Perform data analysis and queries of large data sets in SQL, Microsoft Excel and Microsoft Access, review and clean survey responses in Microsoft Excel and Microsoft Access, create Microsoft PowerPoint presentations for clients, create one off slides in Adobe Illustrator and Adobe Photoshop for Microsoft PowerPoint client presentations, normalize data sets to optimize quantitative and qualitative analysis, write and maintain VBA and code in Microsoft Excel and VBA & SQL code Microsoft Access for process automation, wrote VBA code to save processing time from ~20 minutes to less than ~3 minutes, audit created reports for errors, assist in compiling survey data, create custom surveys as per client requests, download all client survey responses and audited files for errors and incomplete data, create client reports in Adobe Acrobat PDF, Microsoft Word, and Microsoft Excel, create workable solutions to manage workflow for creation of Adobe Acrobat PDF files, communicate with clients through follow up calls to ensure survey files have been properly completed.

San Rafael, California, United States

Assist team of analyst to perform data analysis of large data sets in excel, report writing, review, cleaning and normalizing of compensation survey data for boutique consulting firm which specializes in compensation planning for companies in specific industries including digital content and technology, animation and visual effects, television and cable networks and entertainment software. Assist in the creation of compensation survey reports, including custom compensation reports, for clients in specified industries.

Larkspur, Ca

Managed timeline of store opening on a daily basis Cut meat to Belcampo specs to fill meat case on a daily basis Insure proper rotation through multiple whole animal species Break down of whole animals to Belcampo specsProduct development as it relates to the butcher shop Customer interaction including giving cooking techniques and tips Portion cutting for the restaurant and customers as requested Maintain positive relationship with plant for weekly orderingManage and enter all transfers of meat from butcher to restaurant to met targeted budgetManage butcher team to ensure proper workflow and rotation Communicate with upper management to ensure all needs of butcher shop and restaurant are met Communicate with chef and sous chef to provide proper food rotation and developmentMaintain clean and sanitized work area

South San Francisco

Meet with staff individually to discuss job performance and expectationsEnsure food quality and safety standards set by Imagine Culinary Group and HACCP Manage subsidized budget for cafeSupervise corporate cafes as well an onsite catering

Fibrogen (onsite), Nektar (offsite)Utilize excellent interpersonal and organizational skills to supervise multiple corporate cafes as well an offsite catering account, provide support and leadership to kitchen and front of the house staff in order to ensure timeliness and excellence in quality and appearance of final productsResponsible for hiring and training of all permanent staff for cafes, as well as all temporary staff as needed for special promotions and Board of Director functions, taking disciplinary actions when needed in accordance with Guckenheimer policiesManage P&L budget and maintain food and labor costs for two subsidized cafes for day to day operationsAnalyze food sales to determine highest profitability and client trends and employ strong customer service skills to meet consumer requestsManage and ensure excellent overall performance for daily service of breakfast and lunch at Fibrogen and Nektar, as well as all special events including all Board of Director functionsProvide leadership and direction for café staff to ensure daily objectives and overall performances are met, meet with staff individually to discuss job performance and expectationsResearch current food trends in order to offer a variety of products and menu items for the client Ensure food quality and safety levels are up to standards set by Guckenheimer and HACCP

Enforce all safety measures and local health codes are met, conduct daily and nightly inspections of kitchen and front of the house to maintain cleanliness Responsible for entering and billing for all catering events using Guckenheimer’s proprietary software Manage daily food transfers to two offsite cafes, and one offsite catering account, ensuring promptness and excellence of product Run daily reports to ensure both cafes are within mandated budget, reconcile cashier banks, prepare daily bank deposits and conduct safe auditsResponsible for the count and entering of all inventory in all locations, as well as daily ordering for all café needsPlan and run monthly promotions within the cafes in order to attract and keep clientele and create visually interesting and stimulating table layouts for cafes and eventsWork with Area Manager to help reach business goals as well as assessment of areas for improvementAttend corporate standards meetings and training seminars as requestedRespond to all customer requests and comments and take any necessary action Instruct quarterly 25-35 person cooking demonstrations to maximize development of the brand

Trained, supervised and provided leadership for a 15 person kitchen including prep cooks and line cooksResponsible for maintaining day-to-day operations including food preparation and production as well as expediting hot and cold linesResponsible for ordering and managing the food and par stock, as well as maintaining budgets and costsResponsible for inspection of work areas and equipment, as well as dry and cold storage areas to ensure efficient, safe and sanitary food production, preparation and presentationEnsure highest level of food and service for banquet parties and special events

Supervised and managed scheduling for a 20 person staffMaintain food and labor budgetary requirements set by BRG ManagementUsed Eatec program to maintain accurate inventory and food costOversee daily execution of large volume kitchen in order to maintain quality and accuracy Ensured and demonstrated by example using proper food handling techniques that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality, and sustain a safe, orderly and sanitized kitchen Created daily specials Work in partnership with other chefs to create recipe database for restaurant cookbook

Assisted in supervision of staff for three kitchens Expedition of line nightly for Sidecar Restaurant maintaining the high standards of quality and guestsatisfaction expectedEnsured impeccable service standards and clean work habits of all kitchen staff Created daily specials

Multi-/Interdisciplinary Studies, General

Mathematics And Computer Science, 3.09Gpa

Took post back classes in pursuit of transferring to Mills College Interdisciplinary Computer Science Masters Degree program

Education record

Education record

Culinary Program, Culinary Arts/Chef Training

Bfa, Product Design