Leonardo Farias Soares
Maroubra,NSW
Summary
An ambitious, hardworking and commercially driven General Manager/Head Chef who is striving to build a career in the culinary world. Leonardo is a high performer who has proven track record of completing all tasks on time, to the required specification and within budget. He has 15 years experience of working in different culinary & management roles and settings. After his last recently experience as General Manager for years, he is looking for a new challenging position with a forward thinking company in Australia that offers a pleasant working environment and career development opportunities.
Overview
16
16
years of professional experience
Work History
General Manager
Don Pedros & La Cantina & Amalfi - R&R Group
02.2021 - 06.2024
- Lead a team of 5 restaurants - 2 at Bondi Beach, 1 at Paddington and 2 at Central Coast - 4 Mexican Restaurants & 1 Italian Restaurant
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Formulated policies and procedures to streamline operations.
- Introduced new methods, practices, and systems to reduce turnaround time.
Manager
Vue Bar - Spanish & Seafood Tapas Restaurant
01.2019 - 02.2021
- Accomplished multiple tasks within established timeframes.
- Developed and maintained relationships with customers and suppliers through account development.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
Chef
Pinnacle & Allseasons Hospitality Agency
01.2018 - 01.2019
- Casual jobs as chef to work at random kitchens around Sydney to improve experience and knowledge.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Head Chef
Vue Bar & Restaurant - Spanish Tapas Restaurant(Rock Salt Group Pty Ltd)
01.2016 - 01.2018
- Lead a team of 4-6 kitchen staff in a 70 seat at a beach front restaurant on the iconic Bondi Beach.
- Monitored staff preparation to maximize quality and timing of the meals.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
Head Chef
Ciao Ciao - Italian Restaurant(Rock Salt Group Pty Ltd)
02.2015 - 11.2015
- Lead a team of 2 kitchen staff in a 30 seat restaurant on the famous Bondi Road
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Head Chef
O Pico - Seafood Restaurant
04.2013 - 01.2014
- Lead a team of 5 kitchen staff in a busy 50 seat restaurant in the famous touristic island of Fernando de Noronha
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
OWNER & EXECUTIVE CHEF
Sotaque Afrodisiaco - Restaurant
06.2010 - 01.2012
- Responsible for all areas of a 60 seat restaurant with an average of 15 employees
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Managed day-to-day business operations.
- Trained and motivated employees to perform daily business functions.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Discovered areas of improvement by generating quarterly operational and sales reports.
OWNER & EXECUTIVE CHEF
Sotaque Afrodisiaco - Catering and Events
07.2008 - 01.2012
- Worked throughout Brazil at small and large functions, banquets, festivals and catering for residential and commercial events
- Management of anything between 5 to 30 employees.
- Managed day-to-day business operations.
- Trained and motivated employees to perform daily business functions.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Established foundational processes for business operations.
Education
Executive Management in Gastronomy -
FMU University
Sao Paulo01.2008
Skills
- Windows Excell - Finances, stock control and dishes costs and profits
- Adobe In Design - Marketing
- Square, POS, TheFork, NowBookIt & others
- Staff Supervision
- Business Development
- Financial Administration
- Customer Relationship Management
- Project Management
Languages
Portuguese
English
Spanish
Timeline
General Manager
Don Pedros & La Cantina & Amalfi - R&R Group
02.2021 - 06.2024
Manager
Vue Bar - Spanish & Seafood Tapas Restaurant
01.2019 - 02.2021
Chef
Pinnacle & Allseasons Hospitality Agency
01.2018 - 01.2019
Head Chef
Vue Bar & Restaurant - Spanish Tapas Restaurant(Rock Salt Group Pty Ltd)
01.2016 - 01.2018
Head Chef
Ciao Ciao - Italian Restaurant(Rock Salt Group Pty Ltd)
02.2015 - 11.2015
Head Chef
O Pico - Seafood Restaurant
04.2013 - 01.2014
OWNER & EXECUTIVE CHEF
Sotaque Afrodisiaco - Restaurant
06.2010 - 01.2012
OWNER & EXECUTIVE CHEF
Sotaque Afrodisiaco - Catering and Events
07.2008 - 01.2012
Executive Management in Gastronomy -
FMU University
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