ANTONIO CARLOS NICOLÁS SAURA
MURCIA
Summary
Seasoned Operations Manager and talented leader with 3 years of experience applying exceptional planning and problem-solving abilities toward enhancing business plans and day-to-day activities. Results-driven and resilient in developing teams while improving processes and increasing productivity. Bringing solid understanding of industry trends, excellent communication skills, talent for spotting areas in need of improvement and implementing changes with strategic approach.
Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Operations Manager (food Exhibition)
NSTITUTO DE TURISMO DE LA REGIÓN DE MURCIA
03.2021 - 11.2022
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Developed and maintained relationships with external vendors and suppliers.
Chef Manager
PORCISAN S.L.
07.2020 - 09.2022
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Implemented food cost and waste reduction initiatives to save money.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
Teacher
MAUDESTUDIO S.L
11.2021 - 06.2023
- Worked cooperatively with other teachers, administrators, and parents to help students reach learning objectives.
- Incorporated multiple types of teaching strategies into classroom.
- Communicated frequently with parents, students, and faculty to provide feedback and discuss instructional strategies.
- Supported student physical, mental, and social development using classroom games and activities.
- Conducted evaluations to measure performance and progress of students, providing guidance for areas requiring improvement.
- Planned and implemented integrated lessons to meet national standards.
- Advised and counseled students to help them develop skills and knowledge required to succeed.
- Developed and administered tests for students to measure academic proficiency and understanding.
- Created and developed lesson plans to meet students' academic needs.
- Worked with staff members and teachers to design comprehensive and individualized plans to optimize student education.
- Increased educational expertise and knowledge by participating in instructor-oriented workshops.
- Evaluated students' understanding of course material through examinations and in-depth essay writing.
- Implemented reading and writing workshops to increase student literacy and support school reading programs.
- Improved students' analytical skills by introducing state-of-the-art computer program technologies.
Teacher
INSTITUTO DE TURISMO DE LA REGIÓN DE MURCIA
05.2016 - 12.2022
- Worked cooperatively with other teachers, administrators, and parents to help students reach learning objectives.
- Incorporated multiple types of teaching strategies into classroom.
- Communicated frequently with parents, students, and faculty to provide feedback and discuss instructional strategies.
- Supported student physical, mental, and social development using classroom games and activities.
- Conducted evaluations to measure performance and progress of students, providing guidance for areas requiring improvement.
- Planned and implemented integrated lessons to meet national standards.
- Advised and counseled students to help them develop skills and knowledge required to succeed.
- Developed and administered tests for students to measure academic proficiency and understanding.
- Created and developed lesson plans to meet students' academic needs.
- Worked with staff members and teachers to design comprehensive and individualized plans to optimize student education.
- Increased educational expertise and knowledge by participating in instructor-oriented workshops.
- Evaluated students' understanding of course material through examinations and in-depth essay writing.
- Implemented reading and writing workshops to increase student literacy and support school reading programs.
- Improved students' analytical skills by introducing state-of-the-art computer program technologies.
Restaurant Owner
RESTAURANTE KOROKKE
01.2017 - 01.2020
- Managed payroll, daily deposits, and cost controls.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Supervised daily activities of restaurant and 5 employees.
- Recruited, hired, and trained talented staff to fill vacancies.
- Maintained positive relationships with local community and government officials.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Planned and executed strategies to increase customer loyalty and retention.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
Chef
PECADO GASTROBAR
08.2016 - 12.2016
- GASTROBAR
- Creación de carta, gestión de costes y de personal.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef
TIQUISMIQUI S.L.
01.2015 - 06.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
MAGIA BEACH S.L.
06.2015 - 09.2015
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
RESTAURANTE REAL CASINO DE MURCIA
09.2014 - 12.2014
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Mention Sol Repsol (It is a recognition of the quality of the restaurant in Spain, something similar to the Michelin guide)
Chef
RESTAURANTE ALEJANDRO
08.2013 - 07.2014
- Recognition with a Michelin star and a Sol Repsol
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
Education
MBA - Hotel Management, Catering And Food And Beverages
BUSINESS SCHOOL BARCELONA, OSTELEA
BARCELONA, SPAIN06.2024
HIGHER DEGREE OF KITCHEN MANAGEMENT - HOSTEL AND TOURISM
I.E.S. LA FLOTA
MURCIA, SPAIN06.2023
Skills
- Avid Pro Tools
- Customer Relationship Management
- Expense Reports
- Recruiting and Hiring
- Stakeholder Relations
- Complex Problems Analysis
- Staff Management
- Planning and Implementation
- Staff Development
- Microsoft Office Suite Expertise
- High-Pressure Environments
- Resource Coordination
Accomplishments
- CURSO COMPLETO DE EXCEL (BÁSICO+MEDIO+AVANZADO) – PLANILLA EXCEL ONLINE https://planilla-excel.teachable.com/2022 – ACTUAL – MURCIA, España
- MÁSTER EN DIRECCIÓN HOTELERA, RESTAURACIÓN Y FOOD & BEVERAGE – OSTELEA
- COMPETENCIAS DIGITALES
- INFORMATICA
- Microsoft Office (Word, Excel, Access, Power Point, Outlook...) Interaccin a travs de tecnologas digitales
- Amplias nociones de informaticas Manejo de software de diseño (AutoCad y SolidWorks) Dominio de herramientas de google (Gmail Drive Google forms etc) pedidos, control de stock
- CUALIDADES Y CAPACIDADES
- Gestión de Almacén, distribución, gestión de
- Organizacin y puntualidad Resolucin de problemas Autonomia proactividad y lideranza Responsabili dad en el trabajo Adaptabilidad tolerancia a la presin en el trabajo Capacidad de aprendizaje rpido y trabajo en equipo Capacidad de autoaprendizaje Trabajador sociable Empata y Sensibilidad
- Interpersonal Gestin y organizacin de tiempo Creatividad Capacidad de resolucin de problemas42020 – 06/2023 – MURCIA, España
- TÉCNICO SUPERIOR EN DIRECCIÓN DE COCINA – I.E.S
- LA FLOTA
Certification
- Excel Training - 2020
Languages
English
Elementary (A2)
Timeline
Teacher
MAUDESTUDIO S.L
11.2021 - 06.2023
Operations Manager (food Exhibition)
NSTITUTO DE TURISMO DE LA REGIÓN DE MURCIA
03.2021 - 11.2022
Chef Manager
PORCISAN S.L.
07.2020 - 09.2022
Restaurant Owner
RESTAURANTE KOROKKE
01.2017 - 01.2020
Chef
PECADO GASTROBAR
08.2016 - 12.2016
Teacher
INSTITUTO DE TURISMO DE LA REGIÓN DE MURCIA
05.2016 - 12.2022
Sous Chef
MAGIA BEACH S.L.
06.2015 - 09.2015
Executive Chef
TIQUISMIQUI S.L.
01.2015 - 06.2015
Sous Chef
RESTAURANTE REAL CASINO DE MURCIA
09.2014 - 12.2014
Chef
RESTAURANTE ALEJANDRO
08.2013 - 07.2014
MBA - Hotel Management, Catering And Food And Beverages
BUSINESS SCHOOL BARCELONA, OSTELEA
HIGHER DEGREE OF KITCHEN MANAGEMENT - HOSTEL AND TOURISM
I.E.S. LA FLOTA
- Excel Training - 2020
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