ALEXIA AYALA
Ojai,CA
Summary
Results-oriented Manager with a proven track record in high-volume culinary environments. Seeking to continue to develop into a dynamic Restaurant Manager role where my leadership skills, operational expertise, and experience managing multiple outlets, each with 25-30 employees during peak season, uniquely position me to contribute to the success and growth of a vibrant restaurant. Proficient in all aspects of restaurant management, including hiring and training, committed to delivering exceptional customer experiences, optimizing team performance, and ensuring the seamless operation of all facets of the dining establishment.
Overview
8
8
years of professional experience
Work History
Food and Beverage Manager
Ojai Valley Inn And Spa
2022.04 - Current
- Maintained highest standards for beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed bar and wait staff of 80 plus associates and directed hiring program.
- Managed staff schedules of four different outlets and maintained adequate coverage for all shifts.
Sous Chef
Rosewood Miramar Beach
2021.05 - 2022.04
- Planned and directed high-volume food preparation in fast-paced environment.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Trained and managed 15 kitchen personnel and supervised related culinary activity.
- Oversaw kitchen operations for a three meal period restaurant with multiple outlets in between.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
Centrolina
2019.12 - 2020.10
- Supervised two operations with two different concepts and levels of service.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored 20 kitchen staff to prepare each for demanding roles.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Banquet Sous Chef
The Line Hotel DC
2017.12 - 2019.12
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Supervised kitchen staff both in restaurant and for catering work.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Head Grill Cook
Cook I Bourbon Steak, The Four Seasons Hotel
2016.01 - 2017.01
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared average of 300+ orders each shift.
- Planned work on orders so items served together finished cooking at same time.
- Provided support to crew members through all facets of food preparation and delivery.
Education
BBA - Restaurant And Culinary Management
Culinary Institute of America
Hyde Park, NY12.2015
Associates - Culinary Arts
Culinary Institute of America
Hyde Park, NY05.2014
Skills
- Coordinating Various Teams
- Conflict Resolution
- Quality Control and Oversight
- Instruction and Delegation
- Servsafe Certified
- Active Listening
- Staff Training
- Bilingual: English,Spanish
Timeline
Food and Beverage Manager
Ojai Valley Inn And Spa
2022.04 - Current
Sous Chef
Rosewood Miramar Beach
2021.05 - 2022.04
Sous Chef
Centrolina
2019.12 - 2020.10
Banquet Sous Chef
The Line Hotel DC
2017.12 - 2019.12
Head Grill Cook
Cook I Bourbon Steak, The Four Seasons Hotel
2016.01 - 2017.01
BBA - Restaurant And Culinary Management
Culinary Institute of America
Associates - Culinary Arts
Culinary Institute of America
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