Ashley Garcia Email and Phone Number

I oversee a multimillion dollar portfolio of global enterprise restaurant groups with responsibility for the full customer lifecycle. I serve as the main point-of-contact for Enterprise partnerships utilizing OpenTable software, cultivating and building upon existing high-level relationships to serve as a trusted advisor to restaurants. I influence and collaborate with cross-functional teams such as product to design and implement software features based on customer demand. I analyze data and trends to identify areas of growth. I create business cases and work with internal departments to resolve and escalate issues. I assist in hiring, mentoring, and training new team members. I act as a business leader and expert in restaurant customer lifecycle.I lead a partner's system conversion efforts from legacy system built on client-server architecture to a cloud-based technology product, utilizing my experience in the software implementation of a complex product including security, reporting, enterprise management, marketing, data warehouses, and multiple APIs and integrations.I am skilled at implementing existing programs globally to train and implement new software across different organizational roles (e.g., manager, server, host, GM) and ensure new programs have global reach.

-Overseeing beverage program, room service, restaurant, and banquet facility that generate revenues totaling $6 million.-Track record building outlet volume and average checks. -Track record developing profitable F&B promotions.-Strong budgetary, projections, and cost control skills. -Ability to produce consistent profits. -Solid scheduling experience.-Experience implementing new F&B concepts.-Experience with Epitome, Avero, Aloha-Oversaw transition/opening of new restaurant-Union experience-Experience with yearly and quarterly forecasting and budgeting for various outlets of hotel.-Provided overall direction, coordination, and ongoing evaluation of operations. -Ability to quickly evaluate alternatives and decide on a plan of action.

-Generating monthly budgets for all aspects of restaurant totaling $4.5-$5 million dollar per year budget-Increase total unit revenue, maximize profits, develop staff and management-Profit and Loss analysis-Oversee daily operations including payroll, scheduling, and ordering supplies-Developing and maintaining departmental training programs-Developing and maintaining daily bar requisitions and restocking pars-Management of staff including hiring, training, and upgrading-Maintaining a professional and positive work environment-Utilizing computer programs such as Microsoft Word, Excel, and Avero in order to generate reports for analyzing and training purposes.-Introducing new techniques in order to build average guests check percentage.-Managed to have best Net Operating Income for past two years of seven year restaurant history-Built neighborhood relations in order to build business-Strong banquet experience due to private banquet room and frequent buyouts of restaurant.

Seafood and Steak restaurant in North Dallas that received "Best Seafood in Dallas Readers Choice" by the Dallas Observer"***1/2 Stars" The Dallas Morning NewsRated "Exceptional" in Zagat ReviewOwner, Experience in Managing Restaurant, Catering, and Food and Beverage-Provided consistent profits through sales and strong leadership ability-Using time management skills to resolve problems, enforce policies, and procedures in a cost-effective way.-Impeccable follow through detail relating to group functions involving development of menus, pricing, and presentations for catered events-Tracking sales and costs in relation to developing budgets for food, liquor, and supplies using Microsoft word and excel-Purchasing and maintaining weekly, and monthly inventories of beverages, food, and supplies for restaurant and catered events-Forecasting sales to maintain monthly budgets-Provided leadership to staff by developing mentor program as well as leading by example-Reconciling monthly and quarterly taxes for food and beverage costs-Handling all Payroll responsibilities including Payroll taxes-Made sure that all guests' needs were being met with the highest level of service.-Worked with all vendors to maintain good relationships to assure correct pricing, maintenance, and deliveries on all items.- Initiated sales calls to gain new business and keep old business- Made sure that restaurant was clean and complied with all health code safety and sanitation standards.-Followed through with all vendors to ensure all contracts were being followed in relation to equipment.-Developed training manuals for all front of house employees as well as guest reward program.

-Oversaw staff of up to 75 people in a high paced environment-Inspected establishment, supervised staff, and observed guests to ensure restaurant is running efficiently-Strong organizational skills with all daily, weekly, and monthly projects-Assisted in the maintaining of daily, weekly, and monthly budgets regarding sales, food, liquor, operating items, and labor-Used several different computer applications such as Micros and NCR to generate information, analyze data, and place orders-Addressed guest's complaints concerning service, food, beverage, etc.-Completed daily opening and closing paperwork-Interviewed, verified references, hired, and trained staff-Made weekly schedules for all positions of restaurant-Experience in opening and closing duties of various restaurants-Helped open Ruby Foo's Times Square a 400 seat restaurant

Worked at various restaurants including Emeril's, The Brown Derby, and all back of house kitchens at MGM Grand.-Learned to execute all aspects of preliminary cookery as well as learning service techniques-Introduced to ordering from purveyors, taking inventory, and menu pricing-Worked my way through all stations in kitchen such as grill, sauté, garde manger, and prep-Helped cater parties for over 1500 guests