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.

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.

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.

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.