Nestor E Gonzalez Email & Phone Number

New York City Metropolitan Area

Hk

Central, Hk

Central, Hk

Us

New York, Ny, Us

• Overall supervision and P&L responsibility of 180 seat restaurant• Reduced beverage cost to 19% COGS• Implemented SOPs resulting in increase of customer satisfaction scores• Replaced and trained 80% new staff• Supervised renovation of venue• Developed marketing plans with owners to boost visibility in the area

Singapore, Sg

 Supervised team of 20 Managers, 178 staff in total Supervision of four standalone restaurants, each offering different cuisines and dining experiences Supervised all food and beverage operations of hotel restaurant, bar, room service, and banquets Coordinated & supervised opening of 120 seat coffee house for 4 star hotel, including hiring, SOP development, design and concept planning Developed individual marketing plans for each venue to increase visibility of brands Compiled business plans and SWOT analysis for each venue Worked closely with kitchen team to develop template of menus for sales team Completed 5 year projections for upcoming projects to be submitted to CEO and Exco for approval Put system of SOPs in place for training and daily operations Completed 2010 and 2011 budgets for existing venues Booked, supervised and coordinated functions for high profile events and individuals Successfully opened Singapore’s first Argentine restaurant Set up program for importation of Argentine beef direct from Argentina Sourced Argentine products from local suppliers Developed, with Chef, Argentine menu

 Supervised the overall operation of 400+ front and back of house staff in eight venues throughout Shanghai, with an average of 9 million rmb in monthly sales Implemented marketing strategies to increase local customer base Generated marketing for local and national publications Generated printed media for distribution in and around venues  Resolved customer complaints Led CSR campaigns with local charities and sports teams Coordinated on and off site training programs Coordinated Mystery Dining Program with outside training company Supervised Customer Satisfaction Survey, using outside company Reviewed and approved all SOP’s for service Supervised English and training departments Created blue frog University to reinforce daily training for general staff Created Staff “Report Card” program to track performance  Acted in capacity of Human Resource Manager Conducted One on One New Manager Training Coordinated Staff Annual Appraisal – rating all 400+ staff Responding to all employee benefit questions Negotiated labor disputes to comply with Chinese labor law Led company wide recruitment efforts for all restaurant staff, HR staff and administrative support positions Implemented employee reward program Managed maintenance department responsible for all venue maintenance and repairs Negotiated contracts with outside contractors for renovations and major equipment repairs Lead contact for national contracts  Beverage and liquor contracts, to include sales incentives and marketing budgets Resolved disputes with suppliers and renegotiated terms due to lack of adequate allocations of goods

 Supervised the overall operation of front and back of house staff, including hiring, training and all human resource matters.  Implemented manager and server training programs to increase food and wine knowledge Dealt directly with beverage suppliers to negotiate prices on spirits and wines Implemented strict bar training guidelines for bar staff to prevent wastage and theft Coordinated marketing of venue for dining and bar market Submitted proposal and received vendor sponsorship for promotional materials and events

Supervised the overall operation of front and back of house staff, including hiring, training and all human resource matters. Implemented manager and server training programs to increase food and wine knowledgeDealt directly with beverage suppliers to negotiate prices on spirits and winesImplemented strict bar training guidelines for bar staff to prevent wastage and theftCoordinated marketing of venue for dining and bar marketSubmitted proposal and received vendor sponsorship for promotional materials and events

Us

General Manager Supervised the overall operation of front and back of house staff, including hiring, training and all human resource matters.  Coordinated opening of new outlet and concept for company.  Dealt extensively with contractors during the construction and installation of all bar fixtures, furniture, lighting, POS and sound system.  Coordinated renovation and design of existing property Composed extensive wine list for three outlets, strictly adhering to beverage cost parameters. Developed and implemented inventory tracking and transfer systems to control costs, negotiate group rates on products, and prevent loss.  Established contact and helped develop diverse marketing strategies with local business and other service providers Worked closely with Chef on menu development Conducted recruitment meetings and interviews for multiple outlets

Supervised all restaurant operations of upscale Mexican Restaurant with annual sales of USD $6million. Managed staff of 50+ employeesPartnered with chef in menu developmentCompiled annual budget for all income and expendituresConducted New York Start Regulated Corporate alcohol awareness training - TIPSTraveled to Mexico on two occasions to conduct cultural, culinary, and beverage researchHired and trained all levels of staff, from Managers to hourly employeesWorked extensively with Marketing and Public Relations Department to bring in high profile guests and celebrities

Opening Team Member of new concept for companyAided in coordination of hiring and training of staff for new restaurantFunctioned in role of Beverage Manager, overseeing extensive tequila program, comprising 40% of total salesResponsible for inventory with value in excess of USD $90,000Conducted stock take on weekly basis, using bar code readers and web based applications

Client prospecting, client relations Determined and supplied investment recommendations to clients based on their financial goalsManaged assets in client accounts.

Client prospecting, client relations Determined and supplied investment recommendations to clients based on their financial goalsManaged assets in client accounts.

Organization and planning of catered functions ranging in size from 15 to 200 guests. Performed walkthrough of events with clients and organized layout of events. Coordinated staff up to fifteen, outlined responsibilities, conducted training of new hires, and performance reviews.

Establishment and enforcement of credit procedures, approval of customer credit, corporate and transient customer relations, monthly food and beverage inventories, monthly food and beverage cost/ profit calculations, resolution of all billing inquiries, organization and storage of all accounting documentation, accounts receivable collections, month end closing procedures, general ledger postings, Steering and Safety Committee member.

Accounts receivable collection calls and letters, customer relations, balance sheet accounts, bank reconciliation, month end closing procedures. Created financial ledger and accounting system for sister company.

Ba, History

Humanities And Scholars Program