Ryan Pacheco
Redwood City
Summary
Accomplished Food and beverage manager with 20 years of experience in optimizing operations and enhancing customer satisfaction. Expertise in cost control, effective communication, and team leadership, consistently delivering exceptional dining experiences while maintaining health standards. Proficient in accounting and QuickBooks. Experience in programs related to shelters and foster care.
Overview
23
23
years of professional experience
3
3
Certifications
Work History
Food and Beverage Manager
Carrie Dove Catering and Events
Oakland
03.2014 - Current
- Developed menus tailored to client preferences and dietary restrictions.
- Trained and supervised staff to enhance service delivery and customer satisfaction.
- Monitored inventory levels to ensure optimal stock management.
- Implemented health and safety regulations for food handling processes.
- Collaborated with event planners to create seamless dining experiences.
- Managed daily operations of food and beverage department, optimizing scheduling and controlling costs.
- Negotiated contracts with suppliers to secure discounts on bulk orders.
- Oversaw food preparation and presentation according to quality standards.
- Scheduled training sessions for interns to enhance their skills and knowledge.
- Ran cooking classes for children in foster care and coming out of foster care.
- Coordinated food donations to support local food banks, retirement facilities, and shelters.
- Successfully managed high-volume cooking demands to ensure timely meal service for large events.
Lead Breakfast Chef
Northstar At Tahoe
Truckee
10.2012 - 04.2014
- Created innovative breakfast recipes to diversify menu and elevate guest satisfaction.
- Prepared high-quality breakfast dishes using fresh, locally sourced ingredients.
- Trained junior kitchen staff in food preparation techniques and safety protocols.
- Monitored food presentation standards to ensure consistency and quality control.
- Managed kitchen inventory to ensure timely restocking of essential supplies.
- Collaborated with front-of-house staff to synchronize meal service timing.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Established farm-to-table partnerships with local farmers to source fresher produce, eggs, meat, and cheeses.
Saute Chef
Ron's Original Bar & Grille
Exton
09.2009 - 08.2012
- Prepared and presented various sautéed dishes for diverse menu offerings.
- Collaborated with culinary team to develop innovative recipes and seasonal specials.
- Maintained cleanliness and organization of workstations in fast-paced environment.
- Trained new cooks on sauté techniques and kitchen safety protocols effectively.
- Monitored inventory levels of ingredients, ensuring freshness and quality standards.
- Assisted in menu planning by providing feedback on flavor profiles and trends.
- Customized orders to meet customers' unique preferences and dietary requirements, enhancing dining experience.
- Minimized spoilage through effective stock rotation and storage, contributing to cost management.
- Developed new recipes and menu items that integrated seasonal produce and fresh ingredients.
- Trained new employees on safe food handling practices and proper use of kitchen equipment.
- Fostered collaborative relationships with kitchen team, enhancing communication and workflow efficiency.
Line Cook
The Olde Mill Tavern
Harrison
12.2002 - 06.2012
- Prepared high-quality dishes in accordance with restaurant recipes and standards.
- Managed food inventory and implemented storage practices to reduce waste.
- Collaborated with team members to maintain efficient kitchen operations.
- Trained new kitchen staff on food preparation techniques and best practices to improve team efficiency.
- Monitored food safety procedures to ensure compliance with health regulations.
- Adapted to changing menu items and seasonal ingredients to enhance offerings.
- Maintained a hygienic kitchen through regular cleaning and sanitizing of workspaces, utensils, and glassware.
- Tracked daily inventory levels of all kitchen products to optimize purchasing process.
Education
High School Diploma -
Fryeburg Academy
Fryeburg, ME06-2004
Some College (No Degree) - Fire Science and Safety
Columbia College, CA
Columbia, CASkills
- Menu development and pricing
- Inventory management and control
- Staff training and onboarding
- Health regulations compliance
- Customer relationship management
- Cost control and reduction
- Kitchen safety protocols
- Time management skills
- Problem solving abilities
- Team building strategies
- Effective communication skills
- Food presentation standards
- Supply chain management expertise
- Beverage preparation techniques
- Nutrition awareness initiatives
- Sanitation standards adherence
- Food and beverage operations oversight
- Ordering supplies efficiently
- Allergy management practices
- Wine pairing knowledge
- Leadership capabilities
- ServSafe manager certification
- Accounting software proficiency
- Financial reporting accuracy
- Invoice processing efficiency
- Data entry precision
Certification
Food and beverage manager certification
Accomplishments
Managed the food and beverage for both Superbowl 50 and Superbowl 60.
Timeline
Food and Beverage Manager
Carrie Dove Catering and Events
03.2014 - Current
Lead Breakfast Chef
Northstar At Tahoe
10.2012 - 04.2014
Saute Chef
Ron's Original Bar & Grille
09.2009 - 08.2012
Line Cook
The Olde Mill Tavern
12.2002 - 06.2012
High School Diploma -
Fryeburg Academy
Some College (No Degree) - Fire Science and Safety
Columbia College, CA