Gino Rimando

7+years experience.as General Manager in the food industry. As a Certified Training Manager, I was dynamic and dedicated CTM with over 2 years of experience at Chipotle, excelling in fast-paced environments. I am skilled in training and mentoring crew members and leaders/managers to uphold high standards of food safety, customer service, and operational excellence resulting in great KPI such as continually beating the sales plan by an average of 9% every month and saving labor by at least 2.0 variance. Proven leadership in maintaining recipe adherence, implementing effective time management, and creating positive and collaborative team culture. Adept at inventory management, order accuracy, and customer satisfaction, with a passion for developing talent and drive store success. Certified in ServSafe, with a track record of promoting a positive and fun work environment and achieving operational goals. .I developed and promoted over 10 Kitchen Leaders and Service Leaders during my tenure.

LABYRINTH BAR AND KITCHEN (06/2020-CURRENT)

Cook

• Execute full prep and cooking for bar menu including flat-top grilling, deep frying, and assembly of entrees and appetizers.• Assist in inventory management, ordering supplies, and waste reduction, to help minimize food costs.• Ensure cross-contamination prevention and proper labeling/storage in shared bar-kitchen space.• Assist in executing full prep for bar including syrups, juices, and dehydrating fruits.

Busser

• Manage high-energy cleanups, including quick spill response on dance floors and bar areas to prevent slips and maintain a safe, vibrant environment.• Assist in bottle service teams by transporting glassware, restocking ice/garnishes, and handling VIP section setups, enhancing premium guest experience.• Perform ongoing sanitation of club spaces – wiping surfaces, removing trash/recycling, and restocking supplies—while navigating dim lighting and loud crowds.• Collaborate with security, bartenders, and DJ staff to support seamless event flow, contributing to positive reviews for cleanliness and service speed.

CHIPOTLE MEXICAN GRILL (10/2021-09/2024)

Certified Trainer Manager

• I was in charge of ensuring to select and build a bench great Certified Trainers, Leaders, and Managers who are willing and able to grow to their full potential to ensure we are always ready when needed. I developed and promoted over 10 Kitchen Leaders and Service Leaders.

• I made sure to build and maintain a sustainable training culture. I was a subject matter expert in all training systems and standards.

• I ensure that I created and executed effective scheduling system according to everyone’s availability to ensure business operation runs smoothly. I also helped and taught other GMs in my patch about efficiency with scheduling and other aspects to help improve with their KPIs.

• I taught and showed my team how to deliver a safe food environment and excellent customer service through Food, Feel, Flow on every shift. I communicated ideas that improve and enhance our guest’s experience to my leaders and vice versa.

• I made sure to achieve and sustained great scores with our key priorities by evaluating and adjusting work efforts to ensure that they are aligned with the company’s values and restaurant priorities. I also set challenging but attainable goals, recognize progress, and generate excitement about achievements to ensure my team’s hard work is highly appreciated.

KoJa Kitchen (12/2015-2020)

General Manager 05/2019-03/2020

▪ Recruit new staff, and train according to company’s high standards and develop current staff

▪ Schedule accordingly and assign daily tasks maximize productivity of the team

▪ Set up catering and fundraisers to help boost sales

▪ Empower and motivate the team and help them build confidence to achieve high performance

▪ Ensure food safety is being maintained and the store complies with healthy and safety procedures

▪ Inventory, ordering food and supplies

▪ Oversee daily store operational, building and equipment maintenance, store cleanliness

▪ Maintain food and labor cost under control by reducing food waste and eliminating OT

▪ Accounts payable and receivable

San Jose State University, CA – B.S. General Business, 2015