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