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Work Background
ConfidentialMulti Outlet Kitchen Operations Manager
Mar. 2023
PTFLTDMulti-Site Operations Manager
Mar. 2023
Postos ApoloGeneral Manager
Mar. 2021 - Feb. 2023Balneário Camboriú, Santa Catarina, BrazilImplemented all the F&B operations processes and manuals. Directed all restaurant, bakery, coffee shop, bazaar, convenience store and gas station cashiers operations.
M. H. Alshaya Co.Kitchen Manager at Texas Roadhouse
Jun. 2019 - Aug. 2020Abu Dhabi, United Arab EmiratesCreated a welcoming and superior dining experience for all guests. Oversaw and assessed daily operations, having implemented and led strategies that increased customer satisfaction and overall profitability. Determined and communicated daily goals to all departments to ensure all personnel were working towards a collective objective. Reinforced all food and safety regulations and confirmed continuous compliance. Performed inventory control to accurate manage and forecast supplies which reduced costs. Established a collaborative work environment having trained, developed, and mentored team members. Additionally, utilized various leadership techniques to engage and inspire the staff to achieve / surpass all expectations. Interfaced with diners directly, educated patrons on existing menu items, promoted new cuisines, answered inquiries, and resolved any issues or concerns in an effort to retain high customer service ratings. Key Contributions: Directed a workforce of 60-70 employees. Overhauled the layout of the kitchen which streamlined functionality.
M. H. Alshaya Co.Kitchen Operations Manager at Texas Roadhouse
Jun. 2019 - Aug. 2020Abu Dhabi, United Arab EmiratesCreated a welcoming and superior dining experience for all guests. Oversaw and assessed daily operations, having implemented and led strategies that increased customer satisfaction and overall profitability. Determined and communicated daily goals to all departments to ensure all personnel were working towards a collective objective. Reinforced all food and safety regulations and confirmed continuous compliance. Performed inventory control to accurate manage and forecast supplies which reduced costs. Established a collaborative work environment having trained, developed, and mentored team members. Additionally, utilized various leadership techniques to engage and inspire the staff to achieve / surpass all expectations. Interfaced with diners directly, educated patrons on existing menu items, promoted new cuisines, answered inquiries, and resolved any issues or concerns in an effort to retain high customer service ratings. Key Contributions: Directed a workforce of 60-70 employees. Overhauled the layout of the kitchen which streamlined functionality.
Outback Steakhouse BrasilRestaurant Manager
Mar. 2012 - May. 2019Balneário Camboriu, Santa CatarinaDirected all daily BOH and FOH operations and aligned efforts with the objectives of the individual restaurant and overall company. Analysed general functionality and introduced changes that increased productivity and enhanced quality of service. Maintained knowledge of HACCP regulations and confirmed that the facilities and staff sustained compliance. Established food and beverage budgets and controlled corresponding purchasing. Recruited, hired, trained, and developed BOH and FOH personnel. Additionally, functioned as the Opening Coordinator and launched new locations as the company expanded into new markets within various Brazilian states. Put in place new team within each new restaurant, from Kitchen Manager to cooking personnel. Key Contributions: Directed a workforce of 60-70 employees. The kitchen was a top-5 safest kitchens in the entire company, five consecutive years. Led the kitchen and restaurant to earn awards such as TCI Growth, Flo, and Safest Kitchen, for three consecutive years.
Outback Steakhouse BrasilKitchen Operations Manager / Opening Coordinator
Mar. 2012 - May. 2019Balneário Camboriu, Santa CatarinaDirected all daily BOH and FOH operations and aligned efforts with the objectives of the individual restaurant and overall company. Analysed general functionality and introduced changes that increased productivity and enhanced quality of service. Maintained knowledge of HACCP regulations and confirmed that the facilities and staff sustained compliance. Established food and beverage budgets and controlled corresponding purchasing. Recruited, hired, trained, and developed BOH and FOH personnel. Additionally, functioned as the Opening Coordinator and launched new locations as the company expanded into new markets within various Brazilian states. Put in place new team within each new restaurant, from Kitchen Manager to cooking personnel. Key Contributions: Directed a workforce of 60-70 employees. The kitchen was a top-5 safest kitchens in the entire company, five consecutive years. Led the kitchen and restaurant to earn awards such as TCI Growth, Flo, and Safest Kitchen, for three consecutive years.
Firenze BakeriesGeneral Manager
Jan. 2006 - Mar. 2012São Jose, Santa CatarinaOversaw a collection of stores, provided direction and guidance that resulted in each location becoming sustainable and profitable. Controlled all food and stock purchases, securing high quality ingredients while minimizing spending / costs. Built high achieving restaurant teams and monitored performance. Implemented food and safety expectations that aligned with all guidelines. Contributed to recipe construction / menu development. Key Contributions: Instrumental to launching of three franchises. Introduced a system / database for all standardized recipes. Led a project that automatized all locations into a single system.
Firenze BakeriesOperations Supervisor
Jan. 2006 - Mar. 2012São Jose, Santa CatarinaOversaw a collection of stores, provided direction and guidance that resulted in each location becoming sustainable and profitable. Controlled all food and stock purchases, securing high quality ingredients while minimizing spending / costs. Built high achieving restaurant teams and monitored performance. Implemented food and safety expectations that aligned with all guidelines. Contributed to recipe construction / menu development. Key Contributions: Instrumental to launching of three franchises. Introduced a system / database for all standardized recipes. Led a project that automatized all locations into a single system.
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