Jaime Salcido

Results-driven restaurant and hospitality leader with 7+ years of progressive experience in fast-paced food service environments, including management, kitchen operations, guest services, and team leadership. Experienced in overseeing high-volume operations, leading teams of 30+ employees, managing inventory and procurement, controlling labor and food costs, and maintaining food safety and regulatory compliance. Recognized for strong leadership, problem-solving, adaptability, and the ability to deliver consistent guest experiences under pressure.

Bilingual in English and Spanish.

Shift Manager - The Elmont / Evaga Desert Kitchen - El Paso, TX

(2025-04 - 2026-04)

• Managed daily operations for a resort-style swim club serving 800+ guests, coordinating service across pool, lazy river, and cabana areas.
• Trained and supervised a diverse team of 30+ employees, including pool attendants and VIP servers.
• Directed front-of-house operations for a modern desert-themed kitchen with an emphasis on elevated guest experiences and service standards.
• Managed procurement for poolside amenities, towel services, and beverage programs, maintaining appropriate inventory levels during peak weekends and special events.
• Ensured compliance with TABC regulations and established safety standards.
• Coordinated logistics for themed pop-up events and private corporate buyouts while maintaining brand and service standards.
• Collaborated with culinary leadership to maintain plating standards and expedite service during high-volume dining periods.
• Supervised craft cocktail operations, including pour consistency, product knowledge, and upselling practices.
• Served as a primary point of contact for guest concerns and resolutions, maintaining strong guest satisfaction across Google and Yelp.

Manager - Panera Bread - El Paso, TX

(2023-07 - 2025-04)

• Directed daily bakery-café operations, including staffing, scheduling, inventory, guest relations, and overall service execution.
• Recruited, trained, coached, and developed team members to support strong service and employee retention.
• Managed operational performance across labor costs, food quality, customer service, and restaurant standards.
• Served as a liaison between vendors, restaurant leadership, and corporate teams to support operational compliance and continuity.
• Implemented process improvements designed to increase service speed and improve kitchen workflow.
• Maintained food safety, sanitation, quality, and operational standards across the restaurant.

Team Member - Whole Foods Market - El Paso, TX

(2021-07 - 2023-07)

• Prepared fresh, high-quality food while following strict food safety and quality standards.
• Delivered customer service while maintaining efficient and organized food-preparation areas.
• Supported inventory replenishment, waste reduction, and daily operational efficiency.
• Measured and prepared ingredients according to established food-production requirements.

Kitchen Manager - Chipotle Mexican Grill - El Paso, TX

(2020-04 - 2021-04)

• Led back-of-house operations focused on food preparation, sanitation, quality, and operational efficiency.
• Trained and mentored team members while preparing employees for future leadership responsibilities.
• Managed inventory, controlled food waste, and maintained food safety and sanitation standards.
• Troubleshot equipment issues and helped ensure kitchen systems remained functional and compliant.

Crew Member - Chipotle Mexican Grill - El Paso, TX

(2018-02 - 2020-04)

• Progressed into kitchen management through strong performance and leadership development.
• Maintained sanitation, health, and safety standards throughout food-preparation areas.
• Prepared food according to established recipes, quality, and quantity requirements.
• Maintained clean cooking, preparation, and service areas while supporting efficient restaurant operations.

Expeditor - Flix Brewhouse - El Paso, TX

(2019-06 - 2019-12)

• Coordinated food orders between kitchen and service teams to support timely and accurate delivery.
• Inspected completed dishes for presentation, temperature, accuracy, and quality.
• Supported communication and workflow during high-volume service periods.

High School Diploma - Franklin High School (2015)