Jaime Barrera Jr. has over 25 years of experience in kitchen management positions in the hospitality industry. He has overseen staff, supervised operations, and improved food quality and cost percentages at several restaurants serving diverse cuisines. His experience includes positions at Zov's Restaurant, Finbars Italian Kitchen, Crazy Horse Steakhouse, Boston Market, and California Pizza Kitchen.

1. JAIME BARRERA JR.
2124 S. Birch St., Santa Ana, CA 92707 / Phone 714 307 5784 / Mauvbarr66@hotmail.com
Summary
Over 25 years of hands on experience in the hospitality restaurant industry.
Involvement in high-volume restaurants with diverse cultural cuisine in various
management positions.
Highlights
Purchasing and Receiving Profit & Loss
Event Planning Catering
Strong Communication Inventory Control
Marketing Staffing
Schedule & Forecast Budgeting
Experience
Kitchen Manager July 2013 – February 2015
Zov’s Restaurant - Irvine/Newport, CA
 Oversaw staff of 10 – 12 employees including scheduling,
opening/closing of restaurant, and performance
 Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness
 Improved recipe standards and decreased food cost percentages by 15%
 Increased sales by implementing weekly specials
 Changed walk ins and to storage for easier access and improved
efficiency
Kitchen Manager March 2004 – April 2013
Finbars Italian Kitchen – Costa Mesa/Seal beach, CA
 Oversaw staff of 8 - 10 employees including scheduling, opening/closing
of restaurant, and performance
 Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness
 Maintained sales and low employee turnover rate during a period of
economic decline
 Developed new recipes and chef specials that drove sales up by 12%
 Created and implemented new menu and plate presentations
Kitchen Manager December 1999 – Dec 2004
Crazy Horse Steakhouse – Irvine, CA
 Prepared for grand opening and future banquets of 300+ members
 Created unique recipes for extensive homemade soups, roasts, and
stews
 Oversaw staff of 15-20 employees including scheduling, opening/closing
of restaurant, and performance
 Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness
 Managed purchasing and receiving, food and labor cost, and scheduling

2. Store Manager May 1994 – November 1999
Boston Market – Costa Mesa, CA
 Oversaw staff of 12-15 employees including scheduling, opening/closing
of restaurant, and performance
 Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness
 Purchasing and receiving of entire inventory, creating daily specials, and
hiring/scheduling staff
 Maintained acceptable food and labor costs by decreasing turnover rate
and food cost percentages
Kitchen Manager April 1987 – April 1993
California Pizza Kitchen – Irvine, CA
 Purchasing and receiving of entire inventory, creating daily specials, and
hiring/scheduling staff
 Oversaw staff of 10-12 employees including scheduling, opening/closing
of restaurant, and performance
 Supervised all levels behind operations, food quality, and restaurant
maintenance/cleanliness