Ray Garcia Email & Phone Number

Chicago, Illinois, United States

Los Angeles, Ca

Responsibilities include but are not limited to:• Managed growth programs for 3+ concepts which included training guidelines, employee manuals, cost controls, document management, HR implementation, SOP’s, etc • Ability to envision new aesthetics of concepts with execution, develop new and ever evolving food/bev menu programs and implementation, with focus on increasing sales/profitability • Responsible for daily operation data of multiple concepts in regards to all aspects of business including payroll, accounts receivable and accounts payable, general banking, permitting of business, HR, and daily financials • Created, implemented, and enforced all policies, procedures, and practices including manuals and menus for FOH and BOH. • Managed all events and parties including communication, organization, planning, and seeking groups to garner additional business for company • Grew businesses sales year to year through dedication to guests, staff, quality, and good business practices. • Oversee locations daily accounts and end of week numbers, guided management, and worked to ensure a stable business model, general happiness, and profitability • Strong values on building relationships and developing teams through honesty and positive reinforcement

Los Angeles, Ca

• Ran concept autonomously from ownership due to high level of trust• Responsible for daily operation in regards to all aspects of business including payroll, quickbooks data entry, going to bank, etc• Created, implemented, and enforced all policies, procedures, and practices including manuals and menus for FOH and BOH. Responsible for all staffing structure, hiring, and disciplinary needs.• Streamlined operation for company in need of adjustments to labor and food costs

Responsibilities include but are not limited to:• Developed concept from ground up. Worked with owners, contractors, and various city departments to build the concept. Made key decisions and collaborated on concept from all stages of development including floor planning, structural, electrical, plumbing, POS system purchase and implementation, kitchen equipment purchasing, down to plateware, and the overall look of concept.• Responsible for choosing all vendors. Negotiated and set-up all accounts for food, liquor, and equipment. Driving force behind beer and food pricing selection, costing, pricing, and menu implementation.• Created, implemented, enforced all policies, procedures, and practices including manuals and menus for FOH and BOH. Responsible for all staffing structure, hiring, and disciplinary needs.• Responsible for all food costs, labor and all other controllable financial costs. Maintained low labor and food cost through various proven control methods.• Full understanding of PnL reports, handling a myriad of situations in the restaurant environment, and very hands on.

Responsibilities include but are not limited to:• Responsible for daily operation of an extremely high volume and popular Breakfast/Lunch restaurant FOH and BOH.• Created from the ground up and instituted policies and procedures for entire restaurant, as well as, future expansions of business model. Prepped owner for expansion of concept at the time for location 2.• Instilled new sense of team responsibility, respect, and cohesion in a concept that did not have any lead for years.

Responsibilities include but are not limited to:• Responsible for daily and nightly operation of two successful High Volume and High Energy bar/restaurants in Los Angeles at times directly working with a staff of 60-80 employees' FOH and BOH.• Familiar with maintaining and liquor, food, and supplies in a cost effective manor.• Excelled at motivational, supervisory, and disciplinary communication to all levels of company (Owners, Management, Door, Wait, Bar, and Kitchen) in order to create a productive, energetic, respectful, and cohesive team.• Actively maintained daily logs/activity reports including but not limited to assessing/controlling labor percentages, maintaining/ordering alcohol inventories, and misc. financial matters.• Consistently asked to take on additional responsibilities by training new GM's and Management for additional locations, as well as, filling in at other locations as acting GM or floor manager.• Motivated and collaborated with owner on creating, maintaining, and adding on to policies and procedures to create a more effective business structure.

Bachelor Of Arts, Speech Communications; Media Studies

Education record