Eric Samarripas Email & Phone Number

Houston, Texas, United States

•Sustained significant growth in sales eclipsing the 2019 goal of $10 million in revenue while additionally exceeding expectations in head count and percentage of sales growth verses plan •Developed curated menus utilizing brand specific mixology for private events deigned to increase sales•Home restaurant designated as test kitchen by Celebrity Chef Rick Moonen for new menu concepts and seasonal featured items rolled out companywide•Collaborated with Chef Rick Moonen on organizational ideas and menu items to launch the most recent Perry’s brand, Carve in Austin TX•Enabled all Sous Chef’s by reworking new-hire orientation systems to include HR information and company resources for newly onboarded team members

Houston, Texas, United States

•Achieved the highest of accolades for operating a seven-million-dollar restaurant while maintaining positive flow through and highest organizational percentages of EBITA•Lead management responsible for all areas of financials in the kitchen including inventory, actual and theoretical food cost, labor projections, P&L analysis/quarterly statement notes, and receiving and invoicing processing•Drove restaurant sales via new menu roll-outs, staff training, and marketing specific initiatives which exceeded guest expectations•Executed a flawless transition of the Morton’s of Chicago’s kitchen staff to Landry’s Inc’s new menu, systems, and benefits

Huntington Beach, California, United States

•Successfully launched and completed a two million-dollar restaurant renovation which included: building re-design, small wares, equipment purchases, and new menu roll-out items•Oversaw & executed restaurant openings from twelve weeks out through two weeks after official opening date while developing and coaching new restaurant management and kitchen staff•Created and maintained the budget for four openings while also responsible for meeting and maintaining hiring pars •Continuously updated company training materials and training methodology for all restaurants and team members