Robert Botello Email & Phone Number

Fayetteville, Georgia, United States

Fayetteville, Georgia, United States

Managed operations culinary program for summer camp focused on children with special needs and the camp staff, various dietary restrictions. Implemented operating systems to expand from a 1-week event into a full summer program.Negotiated with vendors to establish new accounts for food ordering, uniforms, small wares, etc. Coordinated menu along with Executive Chef to use produce grown on-site, as well as from local farmers and distributors.Interviewed, hired, and helped train entirely new staff for front-and-back of house operations.Supervised team to execute on-site catering events in various locations of the facility.

Mcdonough, Georgia, United States

Managed operations of an upscale, private day school lunch program with an annual budget of $850K+ for 1200 students, faculty, and staff, with a daily staff of 10-12 chefs, cooks, and utility workersConducted weekly, monthly, and yearly administrative operations including inventory, product ordering, budget projection vs actual, expenses, internal invoicing, payroll, and corporate communication.Created and maintained social media accounts on Instagram and Twitter primarily to reach students. This campaign was successful enough to be included in corporate training materials in over 200 locations.Re-designed front of house layout to create better flow during service and increase efficiency by repositioning stations, creating more space, and providing more options for most popular concepts.Implemented rollout of four new company-led serving concepts (Asian, Latin American, Vegetarian & “Street Food”), including training cooks, ordering product, and merchandising.Served as liaison between dining services and multiple departments on campus for communication and scheduling of events and services, including student services, library, IT, business office, & admissions.

Selma, Alabama, United States

Led team of up to 50 crew members & 5 managers in all daily operations of the restaurant.Compiled and monitored weekly financial reports including food cost, labor, etc., operating at $2.5MM yearly sales.Maintained daily, weekly & monthly cleaning schedule to reflect corporate standards.Created and communicated weekly employee and manager schedules.Hosted community fundraiser nights for nonprofits, up to 3 times weekly.Conducted interviews of applicants & completed all new hire processes including orientation, maintaining near 100% retention rate for 12-month period.