Jose E. Rios
Chicago
Summary
Experienced Food Industry Manager with over 10 years of expertise in overseeing operations and driving efficiency within fast-paced environments. Adept at scheduling, food preparation, and managing documentation and paperwork to ensure smooth day-to-day operations. Proven ability to lead teams, optimize workflows, and maintain high standards of food safety and quality. Known for delivering consistent results by balancing cost control with exceptional customer service. A well-developed leader focused on streamlining processes and fostering a productive, organized work environment.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Carryout Manager
Lou Malnati’s Pizzeria
04.2024 - Current
- Forecast weekly and monthly sales, accounting for holiday trends, and manage profit and loss (PNL) as well as actual versus theoretical (AVT) to ensure restaurant sustainability and consistent sales performance
- Plan and implement bi-weekly BOH and FOH schedules for all staff, incorporating mandatory shifts, time-off requests, vacations, and any upcoming schedule changes for each employee.
- Assess daily prep counts, assign duties, conduct line checks for food quality, temperature, labeling, and expiration dates, monitor dough consistency and temperature, and prioritize catering orders for drivers assignments.
- Conduct interview for new employees with discussing expectations and the job requirements for all FOH,BOH and Drivers, go over payroll, process paperwork and create orientation schedule, training schedule and by-weekly schedule.
- Facilitate monthly Safety and Health Inspections checklist including Health Department codes and restrictions and regulations
- Coach and train BOH, FOH, and drivers on procedures, menu updates, delivery processes, system changes, and performance expectations, while conducting weekly staff meetings for ongoing development.
- Place weekly orders for restaurant products, non-alcoholic beverages, and supplies, enter invoices, and analyze inventory for weekly, monthly, and end-of-period (EOP) reports.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
Operating Manager
Chili’s Bar and Grill
08.2016 - 03.2024
- Started as an active server in November 2015 and advanced to a leadership role as a manager within less than a year due to strong performance and dedication.
- Evaluate daily prep counts, assign duties, conduct line checks for food quality, temperature, labeling, and expiration dates, and perform the same checks for bar inventory to ensure consistent standards.
- Coordinate and implement weekly BOH and FOH schedules for all staff, efficiently incorporating vacation requests and any upcoming changes to individual availability
- Coordinated facilities maintenance to ensure a safe, clean working environment conducive to productivity.
- Forecast sales on a weekly and monthly basis and factoring in management profit and loss (PNL) as well as actual versus theoretical (AVT) for restaurant sustainability
- Conduct interviews for new employees with discussing expectations and the job requirements, go over payroll, process new employee’s paperwork and create orientation schedule
- Coach and implement existing new recipes to the back of the house staff and new procedures and menu items for the front of the house staff
- Facilitate monthly safety and security checklists to the entire restaurant including Health Department codes, expectations and COVID-19 regulations
- Place weekly orders for produce, non-alcoholic beverages, liquor, and restaurant supplies, while also conducting and analyzing mid-month and end-of-period (EOP) inventory reports to ensure accurate stock levels and efficient resource management.
Dining Room Supervisor and Server
11.2015 - 08.2016
- Greeted and seated incoming guests while adhering to food safety and allergy protocol as well as suggested popular menu items and beverages throughout the service
- Assisted10+ team members with running appetizers, main courses and restocked the server line in order to ensure a smooth transition for new customers and tables
- Delegated side work to4+ servers on each shift to maintain proper table etiquette such as bussing tables, refilling utensils and napkins and adhering to proper opening and closing cleaning protocols
- Monitored guest complaints and feedback from customers ensuring their satisfaction was met throughout their service while managing the front of the house when short staffed
- Trained new servers and bussers on the company policies and procedures and set up a training schedule for each individual outlining the layout and different menus for the restaurant
Dietary Aid
Norwegian American Hospital
04.2013 - 11.2015
- Engaged with 500+ hospital patients and staff each day taking and prepping food orders in the cafeteria
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Designated shift leader coordinating employee responsibilities and procedures to create a more adhesive work environment
- Ensured food safety compliance through continuous inventory, proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Utilized the hospitals computer system, while maintaining integrity and confidentiality, to track dietary restrictions and needs for each patient depending on their doctors’ orders and suggestions
Head Trainer and Server
Gino’s East Restaurant
08.2006 - 02.2013
- Accommodated and aided 125+ customers on multiple floors with their food selections servicing tourists and Chicagoan’s needs while providing a superb, enjoyable atmosphere
- Coached new and existing employees on company policies, procedures and menus while creating a new “side-work” instructional manual for the staff
- Entering and completing orders through the restaurants complex computer and KIOSK POS systems
- Championed professional development initiatives among staff, fostering a culture of continuous growth and improvement through weekly meetings
- Implemented an evaluation system to assess the effectiveness of training programs, leading to continuous improvements.
- Mentored junior trainers, providing guidance on effective teaching techniques and professional development strategies.
Server and Grill Assistant
Brudder’s Bar and Grill
07.2004 - 08.2006
- Serviced 60+ customers daily in a fast paced sports bar while ensuring drinks were restocked when needed and food was being given in a timely manner
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Closed the restaurant and bar half the week and cleaned to maintain a respectable, polished environment.
Shift Supervisor and Barista
Starbucks
07.2003 - 07.2004
- Assigned and positioned3+ employees on specific stations during each shift for an efficient and successful day throughout peak hours
- Marketed seasonal hot and cold beverages as well as food options to customers by providing samples and interacting with customers coming in and out of the shop
- Mastered the barista handbook and learned how to create every drink on the menu from start to finish
- Counted and calculated daily money in the register at the beginning and end of shift while delivering deposits to the bank weekly
Education
Associate Degree - Liberal Arts
Black Hawk College
04.2002
General Educational Development (GED) - undefined
Schaumburg College
06.1999
Skills
- Customer service
- Team leadership
- Time management
- Decision-making
- Staff training and development
- Complex Problem-solving
- Task delegation
- Documentation and reporting
- Operations management
- Customer relationship management (CRM)
- Performance management
- Shift scheduling
- Staff development
- Conflict resolution
- Performance evaluations
- Employee onboarding
- Inventory management
- Recruiting and interviewing
Certification
- Illinois BASSETT Alcohol License Certification July 22, 2022
- Manager Food Handlers Certificate March 14, 2022
- Illinois Allergens Certificate August 1, 2024
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Carryout Manager
Lou Malnati’s Pizzeria
04.2024 - Current
Operating Manager
Chili’s Bar and Grill
08.2016 - 03.2024
Dining Room Supervisor and Server
11.2015 - 08.2016
Dietary Aid
Norwegian American Hospital
04.2013 - 11.2015
Head Trainer and Server
Gino’s East Restaurant
08.2006 - 02.2013
Server and Grill Assistant
Brudder’s Bar and Grill
07.2004 - 08.2006
Shift Supervisor and Barista
Starbucks
07.2003 - 07.2004
General Educational Development (GED) - undefined
Schaumburg College
Associate Degree - Liberal Arts
Black Hawk College
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