Sergio Ramirez

• More than 10 years of Hospitality and Tourism professional, Restaurants and Banquets Server/supervisor, Bartender, Chief Steward, food safety auditor. 
• Excellent leadership qualities and professionalism with integrity and work ethics
• Dynamic, passionate, innovative, result-oriented, and team-spirited chief steward with international experiences Mexico, USA, CANADA 
• Proficient in handling all aspects of kitchens, including monitoring nigh cleaners, AM/PM stewarding, chemical and equipment inventory organization and management.
• Organization and implementation of new procedures.
• Training and development
• Successful catering experience (3,000+ people per function)
• Maximizing kitchen productivity and support front of the house staff performance.
• Menu development coordinated with executive chief the equipment require and best recommended for plated, family and Buffett events 
• Ensuring consistent high quality products and minimizing chemical cost and wastage.
• Ordering and care of plates, cutlery and glassware.

The Hotel X by Library Collections, Toronto, Canada

Chief Steward November 2017 –2021

• Part of pre-opening team
• Hiring staff including stewarding and receiving
• Created templates, M.E.P sheets, HACCP logs, training documentation, 
• Opened all outlets staggered throughout the first year 
• Staff Training, scheduling 
• Ensures maintenance of cooking equipment
• Completes all purchasing and inventory records within guidelines
• Maintains inventory controls 
• Responsible to conduct inventories
• Serves as a role model for employees through teamwork, attention to detail & quality control
• Interactions with all team members
• Ensures guest satisfaction
• Ensures that employees receive fair and consistent treatment and opportunity to advance
• $ 9 million dollar banquet business in 9 months of operation 

Chief Steward April 2011 – June 2015

• Develops, designs, and creates new applications, ideas, relationships, systems, and products for all kitchen and front house. 
• Implementing ordering systems, inventory and HACCP regulations
• Running busy banquet operation and fine dining restaurant.
• Create system for operate with minimum storage in a busy property
• Responsible for hiring, training and employees satisfactions for stewarding, night cleaners and support staff agency
• Organized BEO’S and delivery the MEP request 
• Keep the Ritz-Carlton Toronto N-1, 2 and 3 for cleanliness for 4 years

• Degree from Ryerson University in Hospitality and Tourism Management, TED Rogers School of Management, Toronto Canada
• Bachelor Degree in business Administration from University of Cancun, Mexico
• Wedding Consultant and Coordinator, WPICC Wedding Planers institute of Canada 
• Flight Attendant, IBT College Toronto Canada
• Certify Bartender and Mixologist at Bartender ONE School, Toronto On, Canada
• Banquets Server-Captain, The Ritz-Carlton Toronto
• AIB Food Safety inspector The Ritz-Carlton Cancun and American Institute of Baking USA
• 5* award winner. Talent of the future of the 3rd quarter 2012 The Ritz Carlton Toronto
• Ritz Carlton certified learning coach