Hoyo 19
Ciudad De México
·
4 years, 8 months
Restaurant Manager and Head Chef
February 2015 — October 2019
About the role
Supervised a team of 10 kitchen staff and 500 customers daily, overseeing operations from dawn to dusk, ensuring efficient workflow and full compliance with service standards.
Oversaw the sourcing, purchasing, and inventorying of massive quantities of fresh food and beverage ingredients.
Prepared detailed revenue and expense report on a weekly, monthly, and annual basis.