Experience

AGD Auto Glass Direct

• Canada
• Individual and Family Services
• 1 - 100 Employee

• Glass technician

  • Jan 2020 - Present

  Auto glass technician working towards my R.O.C Auto glass technician working towards my R.O.C


Wingstop Restaurants, Inc.
• United States
• Restaurants
• 700 & Above Employee
• General Manager

  • Apr 2019 - Mar 2020


Morrison Healthcare UTMB

• Production Supervisor

  • Jun 2017 - Apr 2019

  Accomplishes manufacturing staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and procedures.Maintains staff by recruiting, selecting, orienting, and training employees; developing personal growth opportunities.Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.Completes production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.Maintains quality service by establishing and enforcing organization standards.Ensures operation of equipment by calling for repairs; evaluating new equipment and techniques.Provides manufacturing information by compiling, initiating, sorting, and analyzing production performance records and data; answering questions and responding to requests.Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements; implementing change.Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources; maintaining compliance with established policies and procedures.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies. Show less

• Kitchen Supervisor/T.D.C Food manager

  • Nov 2015 - Jun 2017

  Supervisor of Production of patient services and inmates of the Texas Department of Corrections and also C.O.T.C food items. Opening kitchen on weekends and ensuring quality products for our admitted patients, the meals for the inmates of T.D.C, and our C.O.T.C (cafe on the court). Closing kitchen during the week. Performing daily log checks, ensuring proper sanitization techniques, proper labeling of items used, time card management, employee relations, proper recipe execution, implementing proper waste management procedures, ensuring all food is served and held at proper safety guidelines. Enforcing HAACP guidelines. Show less



Hearth House Tavern

• Kitchen Manager

  • Feb 2010 - Aug 2015

  Responsible for the overall operations for the back of house and kitchen area of a restaurant. hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly, also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Manage the proper books, by keeping tabs on food cost, waste and employee hours, doing my best to optimize profit for the company and create the best dining experience possible for customers. Show less



Townleys sports bar

• Kitchen Manager

  • Jan 2008 - Jan 2010

  Responsible for the overall operations for the back of house and kitchen area of a restaurant. Hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Manage the proper books, by keeping tabs on food cost, waste and employee hours, doing my best to optimize profit for the company and create the best dining experience possible for customers. Show less