Ricardo Cordero Email and Phone Number

Responsible for standardizing recipes, investigation and development of new menu items, Responsible of training programs to ensure proper food production and maintaining quality and hygiene standards. Preparation and execution of budgets to ensure high profitability. Maintain procedures and controls for ordering, storing, receiving, preparing and serving food.

Responsible for managing the daily operation of restaurants. Implement all operations according to the company’s standards. Motivate Restaurant Managers to meet sales and profits goals. Plan and work with budgets. Interview and hire management aspirants. Overseeing and coordinating buildings preventive maintenance, cleanliness and security. Supervise hygiene standards. Evaluate restaurant operations and clients satisfaction. Coordinate new products offerings. Menu engineering. Site evaluations. Prepare performance analysis documentation.Main Achievements:• Opened 4 stores, increased sales by more than 200%• Introduced new products: Napoleon sandwich, Peach cobbler, Jalapeño bombers, Cajun rice, Mac & Cheese• Started to produce locally the honey butter mixture and Coleslaw dressing (savings of 30% in product cost)• Implementation of a perpetual inventory system (savings of 15% in inventory losses)• Implementation of delivery (sales growth of 35%) • Introduced the breakfast menu (sales growth of 14%)

Responsible for managing the daily operation of the restaurants. Implement all operations according to the company’s standards. Motivate Restaurant Managers to meet sales and profits goals. Plan and work with budgets. Interview and hire management aspirants. Overseeing and coordinating buildings preventive maintenance, cleanliness and security. Supervise hygiene standards. Evaluate restaurant operations and clients satisfaction. Coordinate new products offerings. Menu engineering. Site evaluations. Prepare performance analysis documentation. Main Achievements:• Opened 3 stores increased sales by more than 80%• Centralized the chicken marinating process and the coleslaw preparation (savings of 14% and ensured product quality)• Merged the quality control and training position (savings of 6% in payroll)