Recruiting and training specialist with a passion for developing and inspiring teams to generate high productivity while maintaining cost effective protocols. Supports talent development with mentor programs to encourage cross-training, promotion, and team building. Builds a culture-centric environment that values diversity and inclusion. Serves as a focal point for scheduling and behavioral matters while representing an honest and approachable resource for all staff.Food cost expert… Show more Recruiting and training specialist with a passion for developing and inspiring teams to generate high productivity while maintaining cost effective protocols. Supports talent development with mentor programs to encourage cross-training, promotion, and team building. Builds a culture-centric environment that values diversity and inclusion. Serves as a focal point for scheduling and behavioral matters while representing an honest and approachable resource for all staff.Food cost expert with the keen ability to recognize and execute profit and loss drivers. Ensures accuracy of product ordering to keep costs within parameters to ensure café growth. Seeks out opportunities to recognize and market items that are the most profitable in correlation to food cost. Accomplishes strategic objectives by establishing goals, budgets, results measurements, allocating resources, reviewing progress, and making mid-course correction. Selected Achievements: Promoted to General Manager within three years of employment and obtained certification to teach manager in training programs and mentor new leadership. Enhance operational success through effective staffing, training, adherence to OSHA regulations and ensuring well-timed customer service. Achieved highest average ever for successful completion of cross-training associates in three modules with the lowest turn-over rate.  Consistently produces profitable shifts by ensuring growth, exceeding controllable profit margins, and meeting food cost parameters. Show less

General Manager, Real Mex Inc. (2002 - 2012) Managed and directed a team of four chefs, four service managers, and a staff of 60+ employees. Dynamic, hands-on management style with a passion for improving staff by building highly motivated, productive, and diverse teams. Upheld lowest turnover rate within five local restaurant units. Produced cross-functional team training, coaching, and mentoring programs.Creative troubleshooter with the ability to quickly diagnose… Show more General Manager, Real Mex Inc. (2002 - 2012) Managed and directed a team of four chefs, four service managers, and a staff of 60+ employees. Dynamic, hands-on management style with a passion for improving staff by building highly motivated, productive, and diverse teams. Upheld lowest turnover rate within five local restaurant units. Produced cross-functional team training, coaching, and mentoring programs.Creative troubleshooter with the ability to quickly diagnose operational problems, create action plans, and execute practical solutions within an average yearly budget of $600,000. Furnished weekly projections, sales forecasting, and allocation of labor hours for reporting that were consistently within or above expectations. Responsible for all restaurant accounting, which included developing a system for accounting of sales incentive programs and providing training for the system to managers at other locations. Selected Achievements: Highly regarded reputation for superior service, high guest satisfaction scores exceeding company goals, and top-rated results by doubling controllable profit line from budgeted goal of $7,000 to $18,000.  Revamped location from a negative profitability to over 50% growth within the first year by implementing local store marketing plans and tactics. Implemented a catering program to deliver to local hotels and corporate events increasing banquet and catering revenue by 30%. Produced top-line results including a top three ranking for most improved sales in the ranking of 181 restaurants. Show less

Supervised a team of 25+ kitchen personnel and 40+ service staff. Assisted with payroll and human resource systems. Prepared schedules for 65+ staff. Innate leadership ability to recruit, build, and retain top-performing teams.Provided daily food line checks and tastings to ensure consistent, standardized recipes. Supervised the delivery, preparation, and execution of all products. Placed all food orders and maintained inventory control under cost parameters. Spearheaded operational… Show more Supervised a team of 25+ kitchen personnel and 40+ service staff. Assisted with payroll and human resource systems. Prepared schedules for 65+ staff. Innate leadership ability to recruit, build, and retain top-performing teams.Provided daily food line checks and tastings to ensure consistent, standardized recipes. Supervised the delivery, preparation, and execution of all products. Placed all food orders and maintained inventory control under cost parameters. Spearheaded operational improvements to drive productivity and reduce costs.Selected Achievements: Promoted to Service/Kitchen Assistant Manager based on high productivity and consistently ranking number one in overall sales.  Employee of the year for five consecutive years for the highest suggestive selling techniques. Maintained OSHA requirements, HACCP regulations, and thorough documentation producing an A+ rating for nine years straight. Show less