Capital Restaurant Group is the parent company of Paisano's, Bella Pizza, and Rev Chicken. I now enjoy a position with our corporate office in Chantilly. My first assignment in this capacity was to travel to 37 of our 38 locations, and to oversee the installation of and training for our new POS system, FoodTec. I have authored a series training documents to this effect, ranging from a quick reference guide to an in-depth IT training manual, which cover not only the POS but all other restaurant technology and policies (third-party tablets, integration, Zenput, inventory programs, driver app, the data rack, VOIP phones, etc). Recently, I have also had my hands in marketing, the production of training videos, menu redesign, website overhaul, price increases (COGs calculation and menu item performance), daily store performance audits, security audits, upgrading credit card systems to maintain PCI compliance, the launch of our very first mobile app, and our partnerships with several new social media / technology partners. I have recreated our Recipe Build Guide, our Prep Manual, and our Catering Guide with the help of both the founder and our Director of Quality Assurance. We are currently teaching our GMs and Managing Partners how to analyze P&Ls and improve their Prime Costs, with a particular focus on all the capabilities of the FoodTec system.

I came back to Paisano's and continued my work in both the Gainesville and Manassas locations. Both stores had low Prime Costs (food and labor) and had positive ratings on social (Google, Facebook, Yelp). Through my own style of "Mama Bear" leadership, we lowered the turnover rate in both stores, and strengthened the core staff - empowering several key employees to become leaders themselves.

I was brought to Mellow Mushroom to breathe life back into a struggling location. I gradually replaced a large percentage of the front-of-house staff, implemented a more detailed training program, and encouraged the personalized service experience that makes Mellow Mushroom a unique destination in a saturated market. As one of only three corporate locations, we test drove new products and new marketing techniques for the company, and were held to the highest possible standard. As the General Manager, I was also responsible for quality control, guest satisfaction, maintaining the P&L, payroll, and inventory. When we lost our bar manager, I also took over ordering for the bar with the help of some of the more seasoned team members. Inspiring that level of dedication during a particularly trying time for the staff was one of the highlights of my time with this group.

I was hired as an Assistant Manager, but earned rapid promotion to General Manager. In both capacities, I have worked at almost every corporate location the company owns, in all three brands. I excel in administrative duties that challenge others, and have helped train other managers in the use of multiple platforms and programs we now use in our daily tasks. I am one of only a handful of managers who can fluently converse with the primarily Spanish-speaking kitchen staffs of these locations. Each location brings its own challenges but also its own adventures, and I have enjoyed the opportunity to expand along with the company.

I was hired as a server for a small chain owned by Ruby Tuesday called Marlin & Ray's. I then was promoted to Certified Trainer and took it upon myself to train as a bartender, to make myself a more well-rounded employee. I was promoted to Shift Manager and also trained on Expo, communicating in fairly rudimentary Spanish with the cooks on behalf of other employees who only spoke English. After a short while, I was essentially the Assistant Manager, as ours quit (followed shortly by the Kitchen Manager), leaving just the General Manager and myself. Ruby Tuesday eventually closed the chain but transferred me to the main brand location in Manassas. I only began to seek other employment when my hours were reduced because the location was overstaffed.

It was my job to supervise the other hosts to ensure guest satisfaction and genuine hospitality. I was also tasked with writing schedules and completing several after-hours tasks for the betterment of our business. I drastically expanded our carryout and new delivery business through clever use of marketing techniques and social media, along with self-produced promotions materials.

I was also a cashier, an expert in upselling and delivering personalized customer service with a genuine smile, and assisted in training new employees. In the capacity of Visual, I was charged with creating displays of both product and enhancement pieces to promote sales. I commuted with my Store Manager to other locations to advise and assist them with their marketing and merchandising.