Edwin Chavez Email & Phone Number

San Francisco Bay Area

High profile restaurant in the Financial District with annual sales of $4.8 million and 140 seating capacity• Total operational and financial responsibility for this fast paced, high volume restaurant.• Manage 3 restaurant managers, 2 kitchen managers and 70 hourly employees.• Brought restaurant up to code with 100% employee Food Handlers Certification and TIPS Training Certification.• Developed a Tequila and food training program to educate servers, bartenders to increase sales and to maximize customer satisfaction.• Coordinate all restaurant buyouts and special events from 20 people up to 250 people.• Manage staff scheduling, training, employee retention program, recruiting, payroll, action items and termination.• Ensure maintenance of equipment and restaurant facility to create a safe work environment.

Bob'S Steak And Chop House, San Francico

•Managed and ensured corporate compliance for 3 assistant managers and 50 union employees. •Reduced cost of labor by decreasing necessary shift hours while adhering to labor union guidelines. •Responsible for the beverage program including incorporating a 250 bottle wine list and marketing campaign to promote a monthly wine feature. •Adhered to health code regulations and industry standards when overseeing food and beverage preparation, storage, display and service. •Supervised and Managed staff scheduling, training, recruiting, payroll, action items and termination. •Researched and liaised with external vendors to fulfill needs of inventory, menu engineering, kitchen operations and special events.•Interacted with restaurant customers to ensure a positive experience through soliciting suggestions, answering questions and alleviating grievances.

314 Sutter St, San Francisco Ca, 94014

High profile restaurant in Union Square with annual sales of $5 million•Revamped the existing wine list and improved the employee schedule to reduce labor waste.•Assisted the general manager in overseeing the daily operational, procurement and maintenance responsibilities.•Hired, trained and delegated duties to 2 assistant managers and 40 employees.•Responsible for wine program and represented the company at trade shows and promotional events.•Exercised high impact decision making, problem resolution and conflict resolution abilities when handling customer complaints and staff inquiries.•Assisted with general administrative duties and document management concerned with department inventory, procurement, quality control and staff management.

San Francisco Bay Area

•Directed all on-site activities for CEO. •Developed a strategy which helped a hotel keep their flag(franchise name) by revamping their menu, wine list, wine inventory levels and restructuring their gift shop to meet company standards.•Consulted with diverse small business clientele to assess operations and implement strategies for operational improvements related to systems & controls, purchasing, scheduling and employee training.

San Francisco Bay Area

DIRECTOR OF FOOD & BEVERAGE, 2007-2009FOOD & BEVERAGE MANAGER, 2004-2006BANQUET MANAGER, 2002-2003•Increased guest satisfaction scores by implementing training programs to promote employee awareness and educate on quality guest service standards. . •Managed 3 managers and 100 union employees with $5 million in sales.•Acquired full responsibility for all hotel outlets including a 30,000 square foot meeting and banquet facility.•Achieved significant bottom-line impact with innovative controls in food purchasing and bar inventory •Cultivated and maintained a strong, mutually beneficial professional relationship within a labor union hotel.

•Managed all operations for family owned S.F. Landmark with $4 million in sales. •Upgraded the business infrastructure of systems, controls and accounting to help reinforce their ability to adapt in the 21st century marketplace.•Oversaw the addition of a 100-seat banquet facility: construction, staffing, menu selections and marketing.

San Francisco Bay Area

•Managed food & beverage operations for the company flagship San Francisco Belle.•Responsible for hiring and training all staff for events with up to 2500 guests.•Assumed complete accountability for the start-up of a new land-based catering division, responsibilities included lease negotiations and major equipment purchases.•Designed and implemented marketing promotions focused on retail locations, products and customer sales generating new business and repeat customers. •Served as company representative at various industry trade show and promotional events.

San Francisco Bay Area

•Quality catering operation with four yachts on the Bay, responsibilitiesincreased considerably over 5 years.•Oversaw all event activity and guest services satisfaction.•Accountability for all aspects of Food & Beverage Operations with supervision of 40 employees and 3 managers.•Participation in the development of purchasing and cost controls, including catering equipment maintenance and storage.•Representative at marketing seminars and promotional events.