Rick Baker Email & Phone Number

Irvine, California, US

Irvine, California, US

Provide expert-level oversight and operational excellence in the identification of process gaps, ideation and creation of policies and procedures, and implementation of SOPs. Work collaboratively with department leaders to define, document, train and implement process improvement initiatives.

Tyler, TX, US

Restaurant consultant specializing in operations management, food and recipe development, supply chain and vendor management, POS and online ordering solutions, and employee training for hourly and salaried positions.

Austin, Texas, US

Assists in the prioritization, creation and implementation of plans, strategies, policies & procedures designed to promote & carry out the goals and vision of the company. Serves as a product owner and project lead on critical initiatives and works directly with leadership to determine the path forward. Oversees all restaurant systems and manages QA cycle.

Irvine, California, US

On-site management of restaurant-related projects, ranging from new POS, back office replacement, online ordering platforms, etc. Works directly with the C-Suite to determine project plan, time, scope and cost. Assists with vendor relations, product demonstrations and contract negotiations. Reports to CEO.

Austin, TX, US

• Recruited by Owner/CEO to provide executive level support, drive results and maintain the P&L, while driving operations. Tasked to stabilize and improve operations and receding sales by implementing systems and.
• Created new systems for ordering, budgeting and scheduling to track costs at the store level and educate managers. Weekly savings of $11K in F&B and $4K in labor
• Uncovered $550K+ in unneeded expenses. Began review process for redundancy
• Restructured P&L for greater transparency and straightforward reporting
• Used 13-week forecast with Controller to budget and plan cash flow scenarios
• Conducted RFP’s for a new F&B distributor, ($120K in 1st year savings), ERPsolution and a new POS; developed corresponding pilots, rollouts and training programs

The Director of Strategic Operations controls the Culinary, F&B, Purchasing, Training, Catering and Operational IT departments. Reported to CEO.

As Sr. Director of Leadership Development and IT, I managed a team of 14 employees across 4 departments and was involved in training program updates for hourly and salary staff, restaurant contest creation and management, catering menu updates, sourcing a new POS and the transition of that POS.

Director of Operations Services is responsible for the communications, strategic planning and project management for the company, as well as analytical reporting and decisions made on behalf of restaurant management teams. As the liaison between the Home Office and Teams in the field, Guest Relations, Loyalty Program management and the Catering department.

Responsible for overseeing multiple restaurants and their sales growth, LRM efforts, staff/management development and financial prudence, as well as to ensure absolute guest satisfaction and operational profitability.

Responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. Oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Raton, NM, US

Bachelor Of Science (Bs), Restaurant, Hotel, Institutional Management

Parks And Rec Managment

Education record