KARINA GONZALEZ 14454 SW 138TH Court Miami, Fl, 33186 Cell: (305) 505-2069 Email: karinagonzalez555@gmail.com OBJECTIVE:To obtain a challenging position in the Hospitality Management field, this will allow me to utilize my current skills to assist in an advancing business that offers a stable employment opportunity.EDUCATION:

• Florida International University 2014Expected Graduation in May 10th, 2016Bachelors in Science: Degree in Hospitality Management

• Miami Dade Culinary Institute 2011-2013Associates in Science: Degree in Culinary ArtsCulinary Arts and Management Certificate

Chef Apprentice Certificate EMPLOYMENT HISTORY:Walt Disney World- Epcot-Electric UmbrellaLake Buena Vista 6/8/2016- PresentGuest Service Manager Intern

• Supervise subordinates to carry out their jobs• Communicate with fellow CM, Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily

specials; emphasis on up selling certain products• Held responsibility of P&L• Train and develop team to deliver Disney difference experience for the guests• Liaison between other LOBs and work closely with Park and Resort operations• Oversee the Implementation of standards as detailed in the Operation Guide• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile• Supervise the maintenance of service equipment• Control stock and monitor security procedures

Aramark Internship- Starbucks Florida International University 1/18/2016-6/01/2016Food and Beverage Management Intern

• Management of the day to day operations of a client account in food and beverage• Leadership/supervisory responsibility of a team of supervisors and/or hourly associates• Oversight of safety and sanitation as well as client/customer satisfaction• Adherence and oversight of contract requirements• Management functions such as scheduling employees, managing labor/food costs, inventory, ordering, and oversight of

various projects• Assisting with recruitment of supervisors and associates as well as involvement in disciplinary/coaching conversations• Completion of milestones and experiences as outlined in your program learning plan• Ran a Starbucks location for 3 months of the program

Fresh Food CompanyFlorida International University- Aramark6/11/2015-6/01/2016Supervisor

• Responsible for opening and closing the location according to the expectations of the management team• Ensure setting up and breaking down of work stations

• Oversee the cashiers on duty, and ensure that they are properly trained and adhere to the cashier policy

• Responsible for cash handling, safe verifications, preparing deposits

• Responsible for making sure the staff uses correct portions when preparing and serving items on the line

• High-level product knowledge and ability to train the staff to effectively service the customer

• Ensure staff completes daily temperature logs

• Oversee the product merchandising, line displays, and distribution of marketing materials

• Delegate tasks to employees as necessary

• Provide on-going coaching and performance feedback to staff members

• Assist managers with employee discipline sessions, attendance logs, and maintaining up to date contact information

• Inform management of escalating employee conduct issues

• Responsible for making sure each station has taken samples of all food items on the line prior to serving the customers

• Greet customers as they enter and leave the location

• Ask customers about the quality of their service and handle any complaints while maintaining a positive attitude and smile

• Oversee staffing during peak times of operation and deal with labor shortages as needed

• Assist managers with administrative tasks, scheduling, ordering, and inventory responsibilities

• Ensure each station has the equipment and supplies needed to serve the customers

• Ensure uniform compliance of the staff members

• Maintain a safe work environment by enforcing all safety standards and assisting with STEP observations.

Talavera 01/17/2015-05/30/2015Miami, FL, Coral GablesMITRoles and Responsibilities: Manger in Training Program:

• Assisted the Sous Chefs in weekly schedules, ordering, and product sheets for each station.• Knowledge on Labor laws, Health codes, Safe Food Handling and Sanitation, safety and security system procedures and

computer operations.• Ensured overall customer satisfaction• Oversee team performances• Managed efficient operations in various areas of the restaurant• Had direct, plan and control of all aspects of food and beverage areas.• Control budgets and forecast financial figures• Manage cash and inventory

ADDITIONAL EXPERIENCE:• Volunteer with events held in Miami Dade College or with MCI• Assist with catering events held in the Mandarin Oriental Hotel• Assistant to the owners of Spice Galore in South Miami.• Chef for Private Parties• Volunteers as a line cook at Tuyo in Miami Culinary Institute• Sub-Contractor to Premier Catering• Culinary Competitions 12/2010, 03/2010, 02/08/2011, 02

QUALIFICATIONS: • Self-motivated and work well with minimal supervision• Bilingual English/Spanish with the ability to translate • Ability to prioritize and remain focused on the essence of an issue • Excellent with customer support services • Excel at learning new concepts quickly while working well under pressure• Proficient in both Microsoft programs and Mac programs• Certified by ServSafe on 12/07/11 Ceft. No. 8637374• Extent knowledge on Knife Skills and Pre- work Skills

HONORS/AWARDS:

• Placed first for the best tomato recipe for a Canadian food network with Chef Lynn Crawford

• First Place Winner in a ACF Culinary Competition for the their Harvest mastery basket Competition

• Placed first in the fair expo for team cooking with two other students (first round)

• Placed second in the fair expo for team cooking (second round)

• Placed third in Skill USA (culinary arts competition)

• Won the culinary achievement award 05/23/2011