For the last year, I’ve been the General Manager and Executive Chef for Tocaya Modern Mexican location in Long Beach, CA. My responsibilities ranged from controlling budgets and P&L’s to payroll, scheduling, ordering, inventory FOH/BOH training and guest experience. I also maintained daily routine quality checks, temperatures checks, par management and analysis of weekly inventory variances. I was in charge of keeping a good work environment and culture as well as a safe one. We did extensive on site training through digital platforms quarterly and daily checks of adherence. I was also in charge of our beverage program where we served both wine and beer, cocktails and NA beverages. I did all ordering and inventories in the bar as well.