Jorge Eduardo Rojas Bárcenas

Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors.
Organize and supervise shifts.
Appraise staff performance and provide feedback to improve productivity.
Estimate future needs for food products, kitchen utensils and cleaning products.

Ensure compliance with sanitation and safety regulations.
Manage restaurant’s good image and suggest ways to improve it.
Control operational costs and identify measures to cut waste.
Create detailed reports on weekly, monthly and annual revenues and expenses.
Promote the brand in the local community through word-of-mouth and restaurant
events.
Recommend ways to reach a broader audience (e.g. discounts and social media ads).
Recruit and train new and current employees for the restaurant operations.

Implement policies and protocols that will maintain future restaurant operations.

Development, implementation, and assurance of food safety prerequisite programs
Conduct audits of cafeterias at national distribution centers, food service providers, restaurants, distribution centers, and raw material storage facilities to verify compliance with established policies and procedures within the organization and applicable food service regulations.
Develop cafeterias based on National Labor Organization (NOM) 251, ensuring their construction, ensuring the necessary conditions, major and minor equipment, facilities, and services to comply with applicable regulations.
Manage personnel, human resources, equipment and utensil purchases, raw materials, and everything necessary for the cafeteria's operation.
Development, implementation, and monitoring of KPIs (inventory control, staff compliance, turnover rate, shrinkage rate, training compliance, invoice payment rate).
Development and implementation of an executive cafeteria for restaurant-style administrative staff, managing waiters and special services, and creating, together with the chef, an 8-week cyclical menu with varied dishes for the general and executive dining rooms.
Operations control. of industrial cafeterias to ensure service, quality, safety, and customer satisfaction
Participation and implementation of HACCP in industrial cafeterias

Inspection of raw materials and finished products (Tortillas, bread, sauces, pastries)
Microbiological analysis of food, live surfaces (food handlers' hands), and inert surfaces (equipment and utensils)
Participation in HACCP and TIF implementation
Audit of TOKS, PANDA EXPRESS, and BEER FACTORY restaurants based on NOM 251
Manage shipments for deliveries of raw materials and finished products to local and foreign units
Implementation of logistics to reduce transportation costs