Raylene Benavides Email & Phone Number

Tyler, Texas Area

Increasing monthly sales over prior year. Providing efficient and professional customer service that exceeds their expectations. Living and promoting the First Watch culture of "YOU FIRST"

Mineola, Tx

increased sales monthly over the prior year. Coaching, training of exceptional guest service to exceed the guest expectations. Responsible for all hiring, training, and scheduling for the FOH staff of 20+

Illinois Area

increased sales daily to prior year, oversaw all guest service scores rising the average to 85% and abovelowered the turnover rate by 5%. responsible for all hiring, training of staff, all inventory and ordering.

Oak Lawn

Supervision and management of 25 employeesHire, train, evaluate, develops employees and under managers/supervisors Schedule writing for both employees and managersWriting a monthly budgetOrdering of all food, smallware productsWeekly and monthly inventoryBuilding and maintaining a strong culture of "Whatever it takes" philosophy

High-volume casual, all fresh bakery item concept; 26 stores located in business districts. Progressive professional growth into general manager and regional manager roles. Relocated to open company' s first location in Chicago. General Manager (Chicago Loop Restaurant) 2003 to 2010 Planned and directed start up of new Chicago Loop location from build-out to grand opening, including leading mass hiring and training. Hired, trained and managed a team of up to 21 across front/back-of-house and catering. Developed work flow and order management processes to manage an average of $4,000 a day in catering, as well as more than 200 orders in a two hour period. Responsible for cost and budgeting functions. Planned, directed and oversaw all areas of sales, customer service, cost controls (labor, food, utilities, equipment), regulatory compliance, business development, local marketing, promotions, quality control, community relations, etc.Accomplishments: · Managed successful opening of this new location, including ordering supplies/food, staffing, training, work flow creation, procedure development and the development and execution of marketing initiatives to drive awareness and sales: exceeded first year sales goal by 52%. · Grew location from start up into $1.7 million+ in annual revenue with top corporate results for cost/labor/food controls and margin, as well as customer satisfaction and sanitation.

Promoted to manage a core region of eight high volume restaurants accounting for more than $14 million in annual revenue with more than 65 total hourly and supervisory staff. Oversight management of all operations, including HR, promotions, bookkeeping, inventory control, sales, customer service, purchasing, etc. Responsible for recognizing, creating and implementing initiatives to increase sales, quality, customer service, cost controls and compliance. Maintained constant focus on the development of new programs and strategies to improve profitability, guest index, turnover, labor costs, sales volume and operating, labor and food cost controls.Accomplishments: · Improved regional profitability, guest index, turnover, volume and operating/labor/food costs. · Developed and implemented new standards and hired and trained right leadership and operational personnel to stabilize location for continued growth and success in all metrics.

Received rapid professional growth into one of the highest volume restaurants in corporation with more than $2.1 million in sales (restaurant, catering and to-go: sandwiches, bakery, coffee, specialty drinks, etc.). Hired, trained, evaluated, disciplined and oversaw staff.