Rodolfo Corona
Burnaby,BC
Summary
Dynamic leader with proven expertise in restaurant operations and project coordination, notably at Sammy J's Grill And Bar. Excelled in staff training and development, enhancing team productivity and customer satisfaction. Skilled in budgeting and financial management, achieving cost reductions while maintaining high-quality standards. Demonstrates exceptional shift management and food safety compliance, driving operational excellence. Bilingual Assistant Restaurant Manager accustomed to supervising high-volume environments and alleviating process issues. Highly effective working with people from all walks of life.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Assistant Restaurant Manager
Sammy J's Grill And Bar
06.2021 - Current
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
Head Chef
Taps & Tacos
05.2020 - 03.2021
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Junior Sous Chef
Cactus Club Cafe
05.2018 - 07.2019
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
Project Coordinator & Accounts Payable
SAE Mexico
01.2012 - 11.2014
- Kept projects on schedule by managing deadlines and adjusting workflows.
- Supervised multiple projects from project start through delivery by prioritizing needs and delegating assignments.
- Enhanced team collaboration through regular meetings, fostering a positive work environment for increased productivity.
- Liaised between departments to facilitate communication and keep appropriate parties updated on project developments.
- Ensured prompt resolution of any conflicts or obstacles encountered during the course of a project''s execution phase, helping maintain smooth workflow across departments involved in its completion process.
- Assisted in developing training materials and organized workshops aimed at enhancing skill sets among staff members working under various capacities on different projects within the organization.
Education
Bachelor of Arts - Executive Chef & Pastry Chef
Centro Culinario Ambrosia
Mexico, City09.2014
BBA - Business Administration
Universidad Nacional Autonoma De Mexico
Mexico, City04.2004
Skills
- Shift Management
- Food Safety Compliance
- Employee Scheduling
- Staff Training and Development
- Restaurant Operations
- POS system knowledge
- Budgeting and financial management
- Employee Performance Evaluations
- Inventory Management Software
- Supply Ordering and Management
- Work Planning and Prioritization
- Database Interface and Query Software
Languages
English
Full Professional
Spanish
Native or Bilingual
French
Elementary
Certification
· Food Safe Certification 1 2018-2023
· Serve safe certificated 12258126 thru 2015-2018
· Diploma “Rational Academy” SelfCookingCenter, 2014.
· Development of Management Skills (TEC), 2011.
· Strategic alignment, leadership, creativity and innovation (TEC)2011
· 2017 Tax Reform for Educative Institutions (ALPES)
· Sensitization Customer Service (Great plan)
· Microsoft Excel advanced (IMCF),
· Problem analysis and decision-making (CDE)
· Situational leadership (CDE),
Timeline
Assistant Restaurant Manager
Sammy J's Grill And Bar
06.2021 - Current
Head Chef
Taps & Tacos
05.2020 - 03.2021
Junior Sous Chef
Cactus Club Cafe
05.2018 - 07.2019
Project Coordinator & Accounts Payable
SAE Mexico
01.2012 - 11.2014
Bachelor of Arts - Executive Chef & Pastry Chef
Centro Culinario Ambrosia
BBA - Business Administration
Universidad Nacional Autonoma De Mexico
· Food Safe Certification 1 2018-2023
· Serve safe certificated 12258126 thru 2015-2018
· Diploma “Rational Academy” SelfCookingCenter, 2014.
· Development of Management Skills (TEC), 2011.
· Strategic alignment, leadership, creativity and innovation (TEC)2011
· 2017 Tax Reform for Educative Institutions (ALPES)
· Sensitization Customer Service (Great plan)
· Microsoft Excel advanced (IMCF),
· Problem analysis and decision-making (CDE)
· Situational leadership (CDE),
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