Jose Matos Email and Phone Number
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Welcome to My Culinary Journey! 🍷I am a seasoned Food & Beverages Director with a deep-seated passion for crafting extraordinary culinary experiences. With over two decades in the hospitality industry, I have honed my skills in some of the most esteemed hotels and restaurants worldwide, orchestrating operations that delight the palate and elevate the dining experience.Here’s What I Bring to the Table:Strategic Leadership: Guiding multifaceted teams to achieve operational excellence, I drive initiatives that enhance service quality, efficiency, and profitability.Culinary Innovation: My culinary philosophy blends traditional techniques with modern innovation, creating menus that tell a story, celebrate local flavors, and cater to diverse palates.Sustainability Advocate: I am committed to sustainability and ethical sourcing, ensuring our practices not only entice our guests but also contribute positively to our environment and community.Customer Experience Connoisseur: At the heart of my approach is an unwavering commitment to customer satisfaction, crafting memorable dining experiences that exceed expectations and foster loyalty.I'm keen to connect with fellow professionals and organizations that share a vision for redefining hospitality through innovative culinary experiences and exceptional service standards. Let's collaborate to set new benchmarks in the food and beverage sector and create memorable moments for our guests. 🍽️✨#CulinaryInnovation #OperationalExcellence #LeadershipInHospitalityContact info: jose.matos25@gmail.com
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Online Chef InstructorAuguste Escoffier School Of Culinary ArtsOrlando, Fl, Us
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Online Chef InstructorAuguste Escoffier School Of Culinary Arts Jul 2021 - PresentRemote• Fostered dynamic learning environment by engaging with students through various communication channels including phone, text, and email, ensuring high levels of participation and a culture of mutual respect and professionalism.• Proactively identified students facing academic challenges, offering personalized coaching and guiding them to essential academic resources, significantly improving their learning outcomes.• Developed and delivered compelling culinary content, integrating innovative instructional materials with established curricula to enhance student engagement and learning experiences.• Leveraged extensive professional experience within culinary industry to enrich curriculum with real-world insights, bridging gap between theoretical knowledge and practical skills.• Served as pivotal support resource for students, promptly addressing inquiries and concerns, and collaborating effectively with support staff to ensure swift resolution of issues, maintaining a positive and conducive learning environment.
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Director Of Food And BeverageCypress Cove Nudist Resort Oct 2018 - PresentKissimmee, Florida, United States• Spearhead cost-reduction initiatives across food, beverage, and labor, significantly enhancing financial efficiency, while also leading recruitment and training of 36-member FOH/BOH team, fostering culture of high performance & engagement.• Streamline staffing schedules in alignment with business trends and resort occupancy, coupled with strategic negotiations of vendor contracts, to optimize labor costs and supply chain efficiency.• Maintain strict compliance with food safety and sanitation standards through diligent inspections and implemented corrective actions to uphold operational budget integrity and ensure consistent service quality.• Pioneer menu development, integrating innovative culinary techniques and presentation styles, to elevate dining experience, ensuring both customer satisfaction and cost-effectiveness. -
Food And Beverage Manager AssistantCypress Cove Nudist Resort Apr 2017 - Sep 2018Kissimmee, Florida, United States• Assisted Supported Director of F&B/Executive Chef in maintaining high standards of food quality and safety by conducting regular kitchen inspections, managing alcohol procurement, overseeing inventory processes, and engaging directly with guests to resolve issues promptly.• Implemented optimal par levels for inventory based on weekly demand forecasts, ensuring efficient ordering of food and beverage supplies to meet operational needs.• Conducted thorough cost and price analyses of existing menus, leading to strategic adjustments including re-pricing, and thoughtful elimination or introduction of menu items to enhance profitability and customer satisfaction.• Spearheaded development of standardized menu recipes, guaranteeing consistent quality, presentation, and taste across all food offerings, elevating dining experience for guests.
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Banquet Cook IiLoews Hotels & Co Dec 2016 - Apr 2017Orlando, Florida, United States• Expertly prepared and presented culinary dishes for wide range of events, serving groups from 30 to 1,800 guests, ensuring high-quality dining experiences for both small gatherings and large-scale banquets.• Adhered strictly to standardized recipes to maintain highest standards of quality and consistency, while also managing food costs effectively to align with budgetary guidelines.• Innovated and introduced new cooking techniques aimed at enhancing kitchen efficiency, reducing preparation times, and minimizing food waste, contributing to overall operational excellence of banquet service. -
Cafe SupervisorWestminster Towers Jul 2016 - Dec 2016Orlando, Florida, United States• Enhanced café's menu and guest experience by crafting weekly lunch specials and managing smooth daily operations, ensuring operational efficiency and high-quality service.• Offered expert guidance to staff on problem-solving and customer service, fostering supportive team environment and ensuring customer satisfaction.• Built positive relationships with patrons, fostering welcoming atmosphere, boosting customer loyalty, and bolstering café's reputation within community. -
Career Services AdvisorLe Cordon Bleu College Of Culinary Arts May 2012 - Jul 2016Orlando, Florida, United States• Matched students and alumni with career opportunities by evaluating their skills and facilitating connections with industry employers, enhancing career development and expanding network of professional partnerships for externships and jobs.• Provided career coaching & professional development, including resume assistance and skills training through individual and group sessions, improving students' career readiness and adherence to employment data integrity standards.• Showcased culinary leadership by organizing meal preparations for faculty and community service projects, mentoring up to 15 students in practical culinary skills, enriching their learning experience. -
Statistical AssociateWalt Disney World Jun 2008 - Sep 2010Orlando, Florida, United States• Led mobile & data device optimization initiative that realized $12K in annual savings for HR segment, reinforcing cost-efficiency and financial stewardship.• Ensured financial compliance and operational integrity through diligent monthly audits of procurement cards and active involvement in key financial processes, including forecasting, month-end reporting, and journaling.• Leveraged advanced Microsoft Excel skills to create detailed financial spreadsheets, pivot tables, and charts, facilitating effective data analysis and informed decision-making. -
Line Cook/Production CookWalt Disney World May 2007 - May 2008Orlando, Florida, United States• Diligently adhered to recipes and portion control standards, effectively managing food costs within budgetary constraints while ensuring consistent quality, quantity, and flavor of dishes served to guests.• Proactively managed daily food inventory, aligning stock levels with resort occupancy rates, and rigorously upheld HACCP standards, ensuring all food products met safety and quality guidelines through meticulous temperature monitoring and record-keeping.
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AnalystUs Government Accountability Office Aug 2005 - Feb 2007Chicago, Illinois, United States• Conducted comprehensive compliance and performance audits as mandated by the United States Congress, engaging in both phone and in-person interviews with local, state, and federal officials to gather critical information and insights.• Employed diverse range of data collection methods, including analysis of previous GAO reports, extensive internet research, and development and administration of targeted surveys, to compile robust datasets for audit purposes.
Jose Matos Skills
Jose Matos Education Details
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Business Administration And Management, General -
Business Administration And Management, General
Frequently Asked Questions about Jose Matos
What company does Jose Matos work for?
Jose Matos works for Auguste Escoffier School Of Culinary Arts
What is Jose Matos's role at the current company?
Jose Matos's current role is Online Chef Instructor.
What is Jose Matos's email address?
Jose Matos's email address is jo****@****ort.com
What is Jose Matos's direct phone number?
Jose Matos's direct phone number is +140730*****
What schools did Jose Matos attend?
Jose Matos attended Le Cordon Bleu College Of Culinary Arts, University Of Puerto Rico-Mayaguez, University Of Puerto Rico-Mayaguez.
What are some of Jose Matos's interests?
Jose Matos has interest in Cooking, Exercise, Outdoors, Home Improvement, Reading, Music, Movies.
What skills is Jose Matos known for?
Jose Matos has skills like Customer Service, Culinary Skills, Catering, Hospitality, Management, Cooking, Food And Beverage, Menu Development, Food, Banquets, Leadership, Recruiting.
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2mombrands.com, mombrands.com -
Jose Matos
Provo, Ut -
1 +186230XXXXX
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José Matos
Connecting People With Opportunity General Manager At Globe Life-American Income DivisionBerlin, Nj
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