Responsible for all aspects of daily operations including profitability, expense control, buying, merchandising, labor, food safety, quality control, regulatory compliance and special projects as assigned. Supports core values and goals, promotes national, regional, and store programs and initiatives, and ensures adherence to all applicable health and safety regulations.

Sourced and replenished ingredients, packaging materials, and production-related materials. Led sourcing initiatives and vendor negotiations, resulting in cost savings and improved supplier relationships. Conducted data analysis to determine inventory reorder triggers and set optimal on-hand inventory levels. Managed ERP vendor onboarding and maintained strong supplier partnerships. Collaborated with cross-functional teams to meet business needs and support product R&D. Led Quality Assurance management and ensured compliance with industry standards.

Designed and executed strategic and tactical operating plans for designated departments and projects assigned by the CEO and COO. Collaborating with Human Resources, recruited, hired, trained, and motivated department/project staff. Refined SOPs to include reporting and decision support elements, coordinating the translation of functional requirements into technical solutions. Worked collaboratively across Production, Logistics, and Finance departments. Managed projects within different departments and implemented improvements to drive operational efficiencies.

Line cooked upscale Spanish food on the cold, fry and plancha stations in a donwtown environment.

Oversaw the day-to-day operations of the kitchen, ensuring food quality and safety standards were met. Supervised kitchen staff, conducted training, and motivated the team to achieve efficiency and productivity. Managed inventory, ordered supplies, and maintained equipment to support seamless food preparation. Designed menus, collaborated with vendors, and controlled costs while adhering to budget guidelines.The role involved implementing sanitation procedures, enforcing kitchen protocols, and handling customer feedback to ensure a positive dining experience.