Utilizing vast experience in business leadership and desire to achieve the highest levels of personal and business effectiveness, orchestrated the opening of several business entities for personal and business growth achievement. Oversaw and managed the daily operations of selling restaurant equipment which included administrative functions, financial analysis and sales forecasting ensuring effective operations and excellent customer service. Increase business value managing quality and costs and providing efficient operating processes of strategic significance. Analyze customer needs and determined how operations can be altered to improve service to customers to sustain top quality customer satisfaction. Operations consultant for Keva Juice, a smoothie chain, providing analyzes and support relating to quality, costs and efficiency to ensure compliance with overall strategic plans, goals and objectives. As an insurance agent determined client’s particular needs and financial situation and developed a coordinated plan for immediate coverage and long-term strategy implementation. Designed, developed, coordinated and facilitated a strategy and operation in Lima Peru to manage exports from US to Mexico and a fast food concept making a fusion between Mexican and Peruvian foods. Established and implemented short and long-term goals to ensure that projects were successfully completed in a timely and cost-effective manner and that the end product was consistent with initial objectives.

Enhanced the image of the restaurant, by spending more floor time with customers gaining overall insight into staff and managerial performance making adjustments in operations to ensure complete customer satisfaction.• Utilizing suggestive selling techniques, professional leadership and motivational skills, increased sales by 14%.• Implemented improved safety features relating to refrigeration and converted to thermostable controlled kitchen equipment for a more consistent temperature control. Reduced waste and food costs by 18%.• Hired and trained a Restaurant Manager to take over my position.

Signed over 350+ customers in thriving local hispanic market, while building a relationships of trust to maintain client relations. Created brand message that helped non-english speaking customer convert to a "gringo" image business - "DONDE SE HABLA UN POQUITO DE........INGLES.

Account manager for restaurant equipment selection, purchasing, shipping, and installation. Goal oriented, and the top producer in sales, I networked and landed their largest account with Coca Cola in the state of New Mexico; sold 175K in Ice Machines for an ABQ Casino. Obtained a 30% price reduction per package for one of our chain acct. customer with a Stainless Steel fabricator at Ciudad Juarez, Mexico.

Started in this company as a counter sales person, after learning the trade and visited equipment manufacturing plants got promoted to Sales Executive in Albuquerque and Santa Fe and started to get new accounts in the field. After obtaining 30 new accounts in 6 months (mostly Mexican restaurants) promoted to Chain Account Executive and serviced Rubio's Fish Tacos out of California. Job included preparing opening orders of equipment for 130K per store and coordinate opening with contractors. Also dealt with small equipment orders for single stores.

Provided services to Harold Butler (Founder of Denny's Inc.) in a new restaurant concept for Mexico, creating an Ocean Front Development. Sold 5 lots in less than five months after first year of initial concept. No other developments surrounding were available within a 25 miles radio.

Designed a new fast food product that was influenced by my culinary background in South America. Met with investors from 2 commercially recognized fast food chains (over 1,000 stores) from CA. International investor interest were from: Venezuela, Colombia, Ecuador, Peru, Chile, Argentina, and Uruguay.

Successfully launched a 3 stores for growth and market opportunity. Overseen operations of 2 stores (Owners of largest tortilla factory in Northern CA.). Designed central kitchen, POS system for accurate data for P&L measurement, and direct marketing campaign (including TV spots). Daily operations included managing and on-boarding staffing. Reduced labor cost - 10% / food - 15%.

Launched the first Denny's in Puerto Rico. Created operational concepts that matched local market. Created a menu that reflected all influences of culture.

Updated kitchen design from USA 1967 menu to 40% - Mexican. Translated all training material (including equipment) to Spanish. Improved Area Managers efficiency by aligning stores to have more time at the units (+20%) oppose to travel time.

Promoted through management quickly from a cook to assistant unit manager, training manager, and on to district manager, tasked with overseeing operations in both the East and West coast. Having met my numbers and operational standards for these regions, I transitioned to their International Division as latin american specialist (Hired by Grupo Sandborns Mexico as the director of operations Denny's Mexico).