Edward Allan Mares, Mba Email and Phone Number

I held myself accountable and was responsible for leadership and advisement to 10 corporately owned restaurants for Training, Development, and LINC Training cohesion and follow up under the direction of our People Works Director, VP of Operations, and our Director of Operations. I communicated progress made/needed periodically with reports and set and met deadlines with appreciative/constructive feedback directed towards the area General Managers, Training Management Team, and their Training Captains.

I monitored restaurant operations and conditions to ensure the highest standards of the quality of food and guest experience.I reviewed documentation to assess the quality of restaurant operations.I communicated with Team Members, Guests, vendors, and concept personnel for various needs.I role modeled and held Team Members accountable to operational and quality standards.I fostered open communication between Team Members and drove business results by utilizing Chili’s systems to effectively control costs.I followed operational systems, such as our Manager Timeline, Labor Card, KitchenSync, TO GO checkins, and performed Quality Line Checks.I drove Guest Engagement within the four walls of the restaurant while developing relationships within the community by fundraising for their cause on Give Back Nights.I communicated and embodied Chili’s culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant, and Ensure a great Guest experience.I identified root cause of issues while being self-reflective and held myself accountable First, showing vulnerability and transparency.I influenced Team Member behaviors by championing change and restaurant initiatives.I hired, trained, retained, and developed Team Members to take on larger roles.I provided appreciative feedback though Above The Line Recognition to my Team on a shiftly basis to ensure inclusion and self worth and they that we were valued.

I was directly accountable for all operations within the restaurant. This included budgets, P&L management and reconciliation, assets protection, ordering, inventory, responsible alcohol service compliance and Hazard Analysis & Critical Control Points (HACCP) standards, Operations Excellence (OPEX), Profit after Controllable Expenses (PACE), Labor Management, ticket times, Quality Service Cleanliness (QSC), and all applicable programs under supervision of the Regional Manager and the Director of Operations.

I supervised the four wall's management team which included the Heart of House (HOH) Manager, Front of House (FOH) Manager, Assistant Managers, and Shift Leads.

I modeled hospitality skills/behaviors, including regular interaction and engagement with guests. Ensured guest satisfaction, inspired guest loyalty and ensured responsible alcohol service, through effective shift execution. Effectively handled guest complaints during shifts, turning unsatisfied guests into satisfied guests.

As the Bar Manager, I supervised the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the Bar and Cocktail area which included regulating all adult beverage matters in the bar area including inventory control and RAS compliance. I was also responsible for bar staff planning and development while maintaining a safe environment and improving bottom line profitability through appropriate revenue management.QUALITY OPERATIONS• Facilitated and ensured adherence to new bar product/promotion rollouts.• Supervised and was held responsible for ensuring all kitchen team members met or exceeded standards for preparing and serving quality products, recipe adherence, and portioning. • Communicated with all liquor and beer representatives and vendors while holding them accountable for delivering the highest quality product on a timely basis to our specifications. • Ensured menu specs (recipes) and bar systems (alcohol incident log, bar line check, and prep lists) were being utilized and were being adhered to.• Communicated areas of opportunity to the bartenders and management staff. • Understood and analyzed pertinent sections of restaurant performance measurement tools (Guest Experience Management, Quality Service Checks, audits, and P & L) and troubleshooting areas. Created and implemented actions plans in place to address issues while following up specifically with bartending staff to ensure the completion of such plans. • Conducted administrative manager functions as needed such as entering invoices, end of night procedures, cash drops, etc.SALES AND PROFITS• I was responsible for overall beer, liquor, and bar labor costs results.• Maintained proper inventory level and all alcohol and bar mix products.• Understood sales and profit goals and productively trouble-shot problem areas.• Aggressively managed waste, comps, voids, and discounts, with specific responsibility for the bar area.

•Modeled hospitality skills/behaviors, including regular interaction and engagement with guests. •Ensured guest satisfaction, inspired guest loyalty and ensured responsible alcohol service, through effective shift execution. •Effectively handled guest complaints during shifts, turned unsatisfied guests into satisfied guests. TEAM LEADER DRIVEN BY PROFESSIONAL DEVELOPMENT •Ensured training programs were followed for team members in new positions, with specific responsibility for Server, Cashier and Greeter training. •Planned and lead new hire training, built camaraderie, and solicited feedback. •Participated in preshift meetings and worked close with management. •Handled shift-by-shift on-the-fly coaching of team members. •Handled shift-by-shift counseling of team members and sought guidance from GM, AGM or Bar Manager for any necessary team feedback. •Kept General Manager informed of any and all employee relations issues, especially potentially concerning discrimination or harassment. •Created and executed plans for self-development, including but not limited to use of formal company training programs. Lead New Restaurant Openings in the NM area.

Wing Certified Trainer Responsibilities included: • Developed strong work ethic while coordinating colleagues during shifts. • Controlled profit loss through menu knowledge and avoiding server errors.• Maintained an upscale appearance of the facility and delegated running duties.

Host, Server, and Point Person. Responsibilities included: • Trained front-of-house staff on how to create an excellent dining experience. • Forged well-built relationships with the management team, staff members, and guests. • Responsible for cash handling, closing duties, and guest retention.

Host, Server, Table Tender, Curbside To Go, Dishwasher, Prep Cook, Pizza Cook, Head Bartender, Unit Training Coordinator, and Manager in Training. Responsibilities included: • Successfully handled, monitored, and controlled food and beverage operations.• Performed stocking duties and inventory maintenance before, during, and at the end of each shift. • Responsible for in-house training of new hires and franchise managers in training.