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Jaime Acevedo
food service management
JAIME ACEVEDO
5525 SW 24th Avenue * Ft. Lauderdale, FL 33312
E-mail: jimzpdp@yahoo.com * h. 954-363-1105 | c. 954-257-2980
FOOD SERVICE MANAGEMENT
Restaurant Operations * Menu Development * Cost Controls
Highly accomplished professional manager with formal culinary training skilled at overseeing food operations for corporate restaurants; expansive skill set includes assignment and supervision of personnel, procurement of supplies, menu development, and service standards. Hands-on experience with food inventories backed by expertise in cost controls. Resourceful and adaptable in rapidly changing kitchen and dining room operations. Fluent in Spanish.
CORE COMPETENCIES
PROFESSIONAL EXPERIENCE
CHECK MART OF FLORIDA - Tamarac, FL 2006 to 2009
Manager
In charge of daily operations for customer service, office routine, budgets, account management, and cost controls. Collaborate with other managers to implement marketing and sales strategies. Lead efforts in employee training and development, creating incentives directly linked to increasing productivity
POLLO TROPICAL " Fort Lauderdale, FL 2003 to 2006
Assistant Manager
Oversee comprehensive functions for business operations, sales and marketing, staffing, food preparation and service. Requisition and purchase foodstuffs and develop daily specials in collaboration with kitchen management. Maintain quality and portion control. Ensure food excellence and attractive presentations of entrees, baked goods, and desssert. Manage customer service initiatives for highest quality. Train team members, maintaining focus on building strong staff morale and productivity.
Selected Contributions:
Reputation for great performance under extreme pressure and challenging conditions.
Recipient of 5 awards for Outstanding Manager for performance and sales increases.
MCDONALD'S " Multiple Locations, Fort Lauderdale, FL
Store Manager / First Assistant Manager, 18-year tenure
Directed all operations for menu planning and food utilization based on corporate directives, anticipating number of guests, popularity of food items, and costs. Coordinated assignments of cooking / service staff to ensure timely preparation and economical use of food. Monitored food preparation methods, portion sizes, and garnishing to ensure meals were prepared and presented in acceptable and appetizing manner. Estimated produce / beverage consumption amounts for purchase or requisitioning. Analyzed budgets and payroll records, and reviewed financial transactions to ensure expenditures and payables were authorized and met. Organized training programs, resolved staff problems, and evaluated employee performance.
Selected Contributions:
Track record of consistently controlling costs.
Balanced inventory and spoilage to minimize profit losses.
Provided skilled scheduling and calculation of labor hours for peak performance.
TRAINING AND CERTIFICATION
Associate of Science Degree
Fort Lauderdale Art Institute School of Culinary Arts
Certifications
ServSafe | Hospitality | Supervision
P&L | Variance | Yield Analysis | Sales Building | Small Equipment Maintenance & Repairs
Schedules | Human Relations
McDonald's Business Training
Coursework completed in Business Management
Adelphi Business Institute
5525 SW 24th Avenue * Ft. Lauderdale, FL 33312
E-mail: jimzpdp@yahoo.com * h. 954-363-1105 | c. 954-257-2980
FOOD SERVICE MANAGEMENT
Restaurant Operations * Menu Development * Cost Controls
Highly accomplished professional manager with formal culinary training skilled at overseeing food operations for corporate restaurants; expansive skill set includes assignment and supervision of personnel, procurement of supplies, menu development, and service standards. Hands-on experience with food inventories backed by expertise in cost controls. Resourceful and adaptable in rapidly changing kitchen and dining room operations. Fluent in Spanish.
CORE COMPETENCIES
- High-volume Production
- Purchasing & Inventory
- Food Costing * Staff Training & Leadership
- Customer & Table Service
- Recipe / Menu Creation * Payroll / Scheduling
- Nutritional Planning
- Market Trends
PROFESSIONAL EXPERIENCE
CHECK MART OF FLORIDA - Tamarac, FL 2006 to 2009
Manager
In charge of daily operations for customer service, office routine, budgets, account management, and cost controls. Collaborate with other managers to implement marketing and sales strategies. Lead efforts in employee training and development, creating incentives directly linked to increasing productivity
POLLO TROPICAL " Fort Lauderdale, FL 2003 to 2006
Assistant Manager
Oversee comprehensive functions for business operations, sales and marketing, staffing, food preparation and service. Requisition and purchase foodstuffs and develop daily specials in collaboration with kitchen management. Maintain quality and portion control. Ensure food excellence and attractive presentations of entrees, baked goods, and desssert. Manage customer service initiatives for highest quality. Train team members, maintaining focus on building strong staff morale and productivity.
Selected Contributions:
Reputation for great performance under extreme pressure and challenging conditions.
Recipient of 5 awards for Outstanding Manager for performance and sales increases.
MCDONALD'S " Multiple Locations, Fort Lauderdale, FL
Store Manager / First Assistant Manager, 18-year tenure
Directed all operations for menu planning and food utilization based on corporate directives, anticipating number of guests, popularity of food items, and costs. Coordinated assignments of cooking / service staff to ensure timely preparation and economical use of food. Monitored food preparation methods, portion sizes, and garnishing to ensure meals were prepared and presented in acceptable and appetizing manner. Estimated produce / beverage consumption amounts for purchase or requisitioning. Analyzed budgets and payroll records, and reviewed financial transactions to ensure expenditures and payables were authorized and met. Organized training programs, resolved staff problems, and evaluated employee performance.
Selected Contributions:
Track record of consistently controlling costs.
Balanced inventory and spoilage to minimize profit losses.
Provided skilled scheduling and calculation of labor hours for peak performance.
TRAINING AND CERTIFICATION
Associate of Science Degree
Fort Lauderdale Art Institute School of Culinary Arts
Certifications
ServSafe | Hospitality | Supervision
P&L | Variance | Yield Analysis | Sales Building | Small Equipment Maintenance & Repairs
Schedules | Human Relations
McDonald's Business Training
Coursework completed in Business Management
Adelphi Business Institute