Caden Perez-Holland

Operations leader with over a decade of experience managing food service, retail, and hospitality environments, including roles as General Manager and Executive Chef. Skilled in team leadership, guest experience, staff training, inventory and cost control, and multi-unit operations. Proven ability to run high-volume operations, mentor staff, and deliver consistent service quality — directly transferable to hotel, resort, and venue management.

Dining Manager at Brookdale Senior Living (2025-09 – Present)

• Manage daily dining operations for a senior living community, overseeing meal service, staff performance, and resident satisfaction.
• Lead hiring, training, and scheduling for dining staff, ensuring consistent service quality and adherence to safety standards.
• Oversee inventory, ordering, and budget management to control costs while maintaining food quality.
• Coordinate with culinary and care teams to accommodate resident dietary needs and preferences.

Manager at Starbucks (2024-05 – 2025-09)

• Oversaw daily store operations, guest service standards, and staff performance in a high-volume, fast-paced retail environment.
• Managed scheduling, cash handling, and inventory to maintain smooth operations and control costs.
• Trained and mentored team members on service standards, safety procedures, and operational best practices.

General Manager & Executive Chef at Sodexo (Corban University) (2023-08 – 2024-05)

• Directed full-service dining operations for a university campus, overseeing kitchen staff, front-of-house teams, and daily service execution.
• Managed budgets, food and labor costs, purchasing, and vendor relationships to meet operational and financial targets.
• Ensured compliance with health, safety, and sanitation standards across all service areas.
• Led hiring, training, and scheduling for a multi-department team, building a consistent, guest-focused service culture.

Chef Mentor at Providence St. Benedictine Nursing Facility (2023-03 – 2023-07)

• Trained and coached kitchen staff on food preparation, safety, and service standards in a care-facility dining setting.
• Supported menu execution and quality control to meet resident satisfaction and regulatory requirements.

Kitchen Manager & Chef Apprentice at Bistro To Go (2018-05 – 2018-10)

• Managed kitchen operations, staff supervision, and food quality standards for a fast-casual dining business.
• Handled inventory ordering and cost control to minimize waste and maintain profitability.

Government Contract Agent — Healthcare.gov & Medicare at General Dynamics IT (2016-12 – 2017-11)

• Delivered high-volume customer service and issue resolution in a fast-paced, process-driven call center environment.

Direct Support Professional Lead at Community Living Opportunities (CLO) (2015-10 – 2016-12)

• Led a team providing direct care and support services, coordinating schedules and training new staff.

Manager at Subway (2015-01 – 2015-06)

• Managed daily restaurant operations, staff supervision, and customer service standards.

Server & Barback at On The Border (2014-05 – 2015-03)

• Provided guest service in a high-volume, full-service restaurant environment.

Retention Specialist Manager — CenturyLink at Alorica (2014-01 – 2014-05)

• Managed a team focused on customer retention and service recovery.

Direct Support Professional at Community Living Opportunities (CLO) (2012-07 – 2014-01)

• Provided direct care and support services to clients.

High School Diploma – Burlingame High School (2008-01 – 2012-01)