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Roberto Saucedo

Roberto Saucedo

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Pasta Bravo Restaurants

Manager

Taking care of the numbers and operations of the restaurant :
Costumer service:
Including training employees FOH.
Food cost:
Inventory, cost analysis,food cost % , quality control of the food. Implement new recipes.
Labor:
Labor cost % vs sales hitting budget.
Health Department.
Expert on catering services on any special event.
Get along very well with others at working area.

Career medium 04
Career

Technology of Apizaco Tlaxcala Mexico.

Bachelor

2 years on bachelor engineering.
Works with numbers and management skills.