2253 Heartside Pl., Carrollton, TX, 75006
214-316-0694
Restaurant Manager
Specializing in QSRs, Entertainment, and Cusual Dine In Restaurants
Dynamic, Results-Oriented,and Team-SpiritedOverview
/ More than fifteen years of cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Consistently maintained great P&Ls. Have opened new restarurants and kitchens of a variety of concepts. Created menus, presentations, and have helped companies grow. I am fluent in Spanish and English.
Areas of Expertise
/- Running successful P&L restaurants.
- Opening of new restaraunts.
- Training and development
- Successful catering experience (1,200+ people)
- Maximizing kitchen productivity and staff performance
Professional Experience
/ Taco Bueno Restaurants, L.P. / 2007 - PresentGeneral Manager
Managed a quick service restaurant in the Dallas area. Total revenue: $1.5 million Instrumental in completing inventory on a weekly basis, driving revenue through outside sales, supervised 20 + employees, analyzed P&L's, maintained a 24% food cost and .4% variance.
Responsible for implementing LTO's and new menu items which included training needed.
Store trained Corporate employees, DMs, Franchisees, and company GMs.
Received Company award in 2009 for biggest profit margin for the Dallas/ FT Worth Region. Also received manager of the year award in 2011. Assisting District Manager in collecting data for presentations. Opened a revamped Taco Bueno concept in Allen, TX and offered to open three additional stores within two years.
Strikz Entertainment / 2007-2007
Food and Beverage Manager
Managed the food and beverage department and vending. Catered to major companies such as Frito Lay, Cadbury Schwepps, and Mary Kay.
Managed ten to fifteen food and beverage employees at a time Developed and implemented special items such as crawfish, salmon, ribeye steaks and other dinner entrees.
300 Dallas / 1999-2007
Food and Beverage Manager
Responsible for going into several different locations and reorganizing, cleaning up, and re-training staff members at each place.
Responsible for supervising over twenty employees a shift while controlling cost, managing budgets, and managing payroll at centers that produce an average of a half million dollars to a million dollars in food and beverage revenue a year.
I developed and implemented menus for use district wide.
Trained current and new food and beverage managers in the Dallas Fort Worth area on all AMF SOP’s.
Handled all catering events for several centers including preparing, setting-up, and serving the food and or beverage.
Education & Qualifications
/Some College Coursework Completed,
October 2002 - May 2005Brookhaven College | Dallas, Texas
Received Management Certificate
TABC Certified
Servsafe Certified