Jose Daniel Velazquez
1139 Palau Road, Coronado CA 92118 | (619)972-7693 | jose.d.vel@gmail.com
Profile
Restaurant and resort management professional with extensive multi-level leadership and operations
experience. I am skilled in the development of standards through listening and comprehensive training
of brand culture that forefronts core values. I have an initiative-taking and enrolling drive towards
evolving business goals through genuine engagement.
Experience
RESTAURANT GENERAL MANAGER | SEREA COSTAL CUSINE | JUNE 2019 – PRESENT
• Successfully opened restaurant and achieving a 4+ star rating through quality of food,
exceptional service, and continuous firsthand training.
• Achieved the Surfrider, James Beard award for sustainability
• $5 million food and beverage operation
• Increased revenue by building customer relations and repeat guest
• Hired, recruited, trained, and managed employees
• Responded to customer preferences and complaints
• Featured in 2021 Michelin Guide as best Seafood restaurant to visit in San Diego
• Maintained the weekly labor and revenue forecast in accordance with hotel guidelines
• Performance management and productivity tracking for all managers and employees
·
RESTAURANT MANAGER | VISTAL – INTERCONTINENTAL | DECEMBER 2016-JUNE 2019
• Trained staff to enhance customer service and increase profits through suggestive selling
• Investigated and resolved food and beverage quality and service complaint, ensuring customer
satisfaction and repeated business.
• Created a cross training program ensuring FOH staff members were able to perform
confidently and effectively in all positions.
• Collaborated with server trainees to document and resolve potential customer concerns to drive
brand satisfaction and loyalty.
• Optimized profits by controlling food, beverage, and labor costs.
RESTAURANT OWNER | JERRY’S | DECEMBER 2013- NOVEMBER 2016
• Ran the daily operations of the bar and kitchen with resolute staff to ensure the highest quality
of service and customer relation
• Implemented training materials for all new hires
• Worked side by side with chef to hand pick all produce used for the seasonal menu to include
menu development
• Maintained employee records, prepared payroll, and completed all workload to comply with
laws and regulations related to licensing, taxes, and wages for the South Korean Government
• Ensured dining experience was satisfactory by establishing standards for personnel
performance and customer service
Page 2
MULTI OUTLET GENERAL MANAGER | PARADISE POINT RESORT | AUGUST 2011-
NOVEMBER 2013
• Managed daily operations of three property dining outlets
• Lead a team of sixty-two supervisors and hourly associates to achieve gross sales of
($9.8 million)
• Oversaw the preparation of all menu development in always keeping with a strict seasonal
menu
GENERAL MANAGER | LUISBUENOS LATIN FUSION | MARCH 2009- JULY 2011
• Collaborated with suppliers to build terns that would minimize costs and maximize value
delivered.
• Assigned tasks and oversaw the direction of employees to ensure compliance with food safety
procedures and quality control guidelines
• Planned menus, set prices for each product including bar to include the purchasing of all menu
items
ASSISTANT MANAGER | LEILEHUA CLUBOUSE | FEBRUARY 2006- SEPTEMBER 2009
• Correctly calculated inventory and ordered appropriate supplies of over $450,000 worth of
supplies
• Consistently maintained elevated levels of cleanliness, organization, storage, and sanitation of
food and beverage products to ensure quality
• Effectively managed payroll and timekeeping, including completion of the proper paperwork
for new hires and terminations
• Organized unique events in the Club House, including receptions, promotions corporate
luncheons and dinner parties to include over 206 events
MANAGER/FOOD SERVICE | UNITED STATES NAVY| DECEMBER 2000 – DECEMBER 2006
• Carefully interviewed, selected, trained, and supervised staff
• Prepared for and executed new menu implementation
Education
ASSOCIATE IN CULINARY ARTS | JUNE 2004 | CULINARY INSTITUE OF AMERICA, ST.
HELENA, CALIFORNIA
Skills & Abilities
· Accounting & Budgeting
· Proficient with POS systems
· Excellent interpersonal and communication skills
· Poised under pressure
· Experienced in most restaurant positions
· Fun and energetic