Jorge M. Cisneros
7552 Prairie Lace
San Antonio, TX. 78249
Home Phone (210) 447-7606
Mobile Phone (210) 827-4549
OBJECTIVE: A responsible and challenging position in Management
QUALIFICATIONS
Implementation of Management systems, Administrative policies, and Operational procedures. Experiencecooking and preparing a variety of different foods including, but not limited to, steaks, Mexican food, and a variety of side dishes. Hiring and termination of employees, supervising, training, evaluating, and motivating individuals and support staff. Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient. Purchasing food and supplies, and monitoring food inventory. Knowledge of financial systems and procedures. Exceptional interpersonal, customer service and follow-through skills. Fluent in both English and Spanish (speaking and grammar). Presentation of a positive and professional image.
EDUCATION
1991-1993University of Texas at San Antonio
1994-1995Southwest Texas Junior Colleges
EMPLOYMENT
2008-2011 Restaurant Manager, Pericos Mexican restaurant- Oversaw all restaurant operations including the monitoring of food and labor cost, Hiring and terminating of employees, and training of new team members.
2005-2008 Restaurant Manager, Texas Land and CattleSteakhouse-Managed financial aspects of business including, but not limited to, Food and Labor Cost, Training new staff members, reconciling opportunity areas and finding new ways o implement new ideas to correct issues. Took on the task of bar manager whereinventory was an opportunity. In one month, went from a 3 ½ variance to 1 ½variance. This improvement was achieved by organizational skills and patience.
2003-2005 Working Partner,Sonic Drive-Oversaw all restaurant operations including the monitoring of food and labor cost, Hiring and terminating of employees, and training of new team members.
2000-2003General Manager, Taco Cabana-Oversaw all restaurant operations including the monitoring of food and labor cost, Hiring and termination of employees, and training of new team members. Conducted daily and weekly inventories to maintain exceptional P/L performance. Reconciled P/L statements on a daily, weekly, and quarterly basis. Constantly revised par levels on food order sheets to maintain an accurate inventory. Consistently received quarterly bonuses on mystery shop and labor and food cost performance. Effectively utilized Required Hours program to create a close to perfect employee schedule.
1998-2000Restaurant Manager, Golden Corral- Learned all aspects of Restaurant Management for a 150-seat establishment with 65,000 weekly volumes. Stations mastered in training included fry station, hot grill, bakery, and line server station. Briefly trained on portion control, inventory, ordering, scheduling, and basic supervision of employees.