Antonio Serrano Email and Phone Number

Responsible for every facet in the purchasing and distribution of products and equipment for Encanto Restaurant brands and for the support center of the business. Act as a link for suppliers and authorized distribution center in and out of Puerto Rico. Work with marketing teams for the promotions, along with the operations teams, technical services and other areas that require support. Anticipate, along with other departments, the demand for products and the planning for their acquisition. Coordinate, along with the suppliers and the distribution centers in and out of Puerto Rico, the distribution of all the product brands of Encanto Restaurant. Audit inventory and expiration dates on products. Receive and manage emergency calls from suppliers. Receive and approve vendors’ invoices to be added in Account Payable. Visit & inspect potential centers or new suppliers. Evaluate cost & suppliers reports as required. Analyzed & report the projections of the promotions & non-promo items.

Supervised F&B storeroom. Managed invoices and finance on daily basis. Outlined variance analysis for the F&B department and updated systems. Corresponded with F&B management and finance. Handled records and updated selling prices. Analyzed menu, computed recipe costs. Outlined cost control in F&B services. Managed reconciliation of sales analysis and material. Executed physical stock take and outlined report. Conduct regular spot checks on procedures for purchasing, receiving, storing, issuing. Performing analyses for product pricing, order valuation, forecasting and management decision making. Prepares the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate. Assisting the F&B Director in identifying and gaining approval of estimates/change requests.

Responsible for the overall direction, coordination, and evaluation of several departments as well as overall store sales success. Buying, ordering, opening & closing procedures, payroll, data entry, labor costing, customer service, merchandising schedule. Oversee all nighttime operations, handling all concerns that arise, communicates with upper management. Direct & assist customers, cashier, check cashing, returns, and closing tills. Responsible for large amounts of money. Diffuse potential problems and handle all customers and employee interaction in a friendly manner, schedule employees. Trained associates on "aggressive hospitality" and "suggestive selling techniques". Reviewed operational reports to project and maximize store profitability. Planed, assigned, and directed work.

Responsible for all aspects of planning, sourcing and supplier negotiations. Responsible for day – to - day purchasing, order tracking, expediting and costing. Work with outside vendors and service providers to coordinate projects and deliveries. Select vendors based on quality, service, price and F&B department needs. Work with Executive Chef to determine food standards. Create order sheets for all kitchens to include packing, product and price specifications. Review all incoming F&B invoices for pricing and accuracy. Manage pars for dry goods and beverage storerooms. Place daily orders with vendors. Communicate with Chefs regarding out of stock items. Follow up with vendors for second run and outstanding products. Research alternatives products. Update pricing inventory sheets. Conduct daily food inventory, support receiving and storeroom clerk, as necessary. Work with accounts payable to resolve invoicing issues. Report and document any observed or know safety hazards, conditions or unsafe practices. Responsible for monthly F&B inventory’s. Performs other job-related duties as directed.