Tony Ramos

160 SW Normandy Rd #204

Normandy Park, WA 98166
(206) 650-2656
I am equally fluent in English and Spanish.
Cafe NOAA-NOAA Federal Installation
November 2010- Current
1.Responsible for all soups and specials, daily.
2.Responsible for preparing daily meal for pre-school contract.
3.Serving line, daily.
4.Currently, working on organizing prep frequencies and orders.

LSG Skychefs, Food Supervisor

June 2010-Ended October 5, 2010
Responsible for setting up and running shifts.
Menu and spec. adherence
Responsible for flight orders being prepared on time, including charters and spe
cial flights.
FDA and HAACP regulation adherence.
Labor control and adherence to union and company policies.
Food cycle changes.
Maintain good working relationship with our customers which includes: Alaska Air
lines, United Airlines, Virgin Airlines, U.S. Air, Lufthansa, etc.

Deluxe Bar and Grill, Kitchen Manager

2004-2009
Responsible for costing out menu, and weekly specials for ideal percentage/profi
t margin.
Introduced new line check procedure, where one was non existent, to ensure smoot
h shift to shift transitions, and complete openings and closings
Responsible for all aspects of kitchen management including: coaching, training
, scheduling, staffing, ordering, new menu implementation, and kitchen cleanline
ss
Improved food quality through recipe implementation, training, and receiving
Implemented new systems for creating production pars, where none existed, to reg
ulate production and food cost
Set up new receiving standards while maintaining positive vendor relationships
Mentored and promoted team members to greater responsibility positions
Coached team members to uphold food quality and plate presentation standards
Decreased food cost through team focused recipe adherence, and food quality stan
dards
Rewarded and recognized team for success and accomplishments
Responsible for creating two weekly specials to boost variety in menu choices an
d increase revenues
Introduced cleaning schedule and checklist to kitchen team as well as implementi
ng deep cleaning projects
Reduced ticket times by coaching team on sense of urgency and ownership
Facilitate kitchen meetings to discuss relevant topics
Coordinate weekly labor schedule to maximize efficiency and profit
Red Robin, Kitchen Lead
1998-2004
Upheld all food quality, line check, and time standards while adhering to HAACP
regulations
Coached team to be knowledgeable on recipes, cut sizes, shelf lives, organizatio
n, cleanliness, and efficiency
Trained and mentored over 20 new and existing team members to exceed all of Red
Robin standards and procedures
Translated information to team in Spanish and explained policies and procedures
to Spanish speaking team members
Responsible for completing produce order as well as receiving high quality produ
ct
Accountable for setting production, ensuring recipe adherence and quality on pre
p items as well as timely completion
Coached team on recipes and preparation procedures for new menu items
Completed weekly food inventories as well as follow up and coached team on any v
ariances
Accountable for placing, receiving, and organizing Sysco order weekly
Taco del Mar, General Manager
1997-1998
Ist and Union Downtown Seattle
( store no longer exists due to franchising)
Responsible for all aspects of restaurant operations including: food quality, r
ecipe adherence, human resources, guest relations, cleanliness, and financial
Recognized for having the best food cost district wide for 12 consecutive weeks
Increased profits by catering and delivering company lunches, meetings, and part
ies in downtown Seattle offices and businesses, dependent, of course, on the mee
ting of minimum price requirements
Increased restaurant profit through reduced food cost, better food quality, and
enhanced cleanliness standards
Implemented food rotation and proper receiving procedures
Introduced portion control to team and plate presentations
Trained new team members and mentored existing team members to coach others
Completed weekly food inventories and reported on financial success to district
manager
Set pars and production coached team on importance of following procedure
Rewarded and recognized team for successes
Coordinated weekly labor schedules for greatest efficiency and profit

References
Doug Long
A.G.M.
LSG Skychefs, Seattle
206-255-4148
Barry Rogel
Owner-Deluxe Bar and Grill
(206) 324-9697
625 Broadway Ave. E.
Seattle, Wa. 98102
Sabrina King
General Manager- RED ROBIN
Pier 55-Alaskan Way
Seattle, Wa. 98101
(206) 623-1942