Jose Ponce Email & Phone Number

Greater New York City Area

Developed and operated 9+ kitchens — feeding 6,000+ diners for breakfast and lunch. Held monthly customer meetings to ensure positive patron experiences. Obtained and organized monthly P&L statements and other paperwork for all kitchens. Managed and trained 30+ employees. Conducted physical and perpetual inventory. Ordered food, paper and supplies. Created customized menus.

Greater New York City Area

Oversaw liquor and beer ordering and inventory. Scheduled and directed staff to ensure compliance with food safety procedures and quality control guidelines. Built sales forecasts and schedules to reflect desired productivity targets. Maintained exceptional customer service standards. Prepared weekly payroll to keep up with projected revenue. Monitored receipt accuracy. Optimized profits, as well as beverage and labor costs, daily.

Managed 30+ employees. Executed sales and profit plans. Communicated budgetary and employee goals with shift leaders. Oversaw publicity. Performed all POS duties, front and back of house functions, including openings and closings. Controlled costs of goods, inventory levels, labor, and expenses. Utilized financial reporting tools. Met weekly with district manager. Ensured staff coverage while maintaining target labor costs.

Associate'S Degree, Culinary Restaurant Management, 3.0

Bachelor'S Degree, Restaurant, Culinary, And Catering Management/Manager, 3.0 Gpa

Activities and Societies: Hunting, Debate, Culinary Expo, Restaurant Opening