Grand Opening of El Padre West Monroe April 1, 2014

• Oversaw multi-units on the “B” and “C” concourse: Two Coffee Beanery Units, two retail stores and three full service restaurants.• Led a team of over 120 employees and 6 supervisors.• Responsibilities included budgeting, forecasting, cost analysis, purchasing, scheduling, inventory, payroll, inventory control, and P&L reports. • Preventive Maintenance and Controllables/Controllable Profit: Insured all equipment was in proper working order. Insured proper amounts of chemicals were used and not wasted or misused.• Held monthly P&L budgeting meetings with management staff where new approaches of increasing revenue and cutting cost were welcomed and encouraged. • Managed Guest Experience: Handled guest complaints and guest recovery by using the L.A.S.T. approach. Never allowed the guest to leave unhappy or unsatisfied.• Created a fun and enjoyable environment for team members and guests without compromising ethical company standards.• Experienced under a union environment.

• Responsible for marketing and promotion of the grand opening of the restaurant.• Led a team of 30 employees and an assistant manager.• Created spreadsheets for all aspects of budgeting which include P&L reports, inventory/par sheets, projection and forecasting spreadsheets, production charts and pull-to-thaw charts.• Acquired new vendors and negotiated cost effective prices for the grand opening of the restaurant.• Performed a cost analysis on all food and alcohol menu items.• Implemented a catering program which accounted for 12% of total revenue.• Insured all employee compliance laws were adhered to and followed.• Drove sales through social media and active involvement in the community through charity work and giving discounts to local sports teams • Achieved a million dollars in total revenue in the first year.

• Led a team of 55 associates, 2 assistant managers, and a kitchen manager.• Honed in my skills in purchasing, inventory, inventory control, scheduling, payroll, maintaining proper production, cost analysis and P&L reports.• In the first year as GM I Increased total revenue 28% and reduced total cost by 13%. I accomplished this by interviewing and hiring new associates, retraining current associates, insuring production staff follow proper recipe standards, maintaining proper production, insuring consistent and accurate inventory count/control, monitoring waste, labor control and renegotiated prices with vendors • Identified, promoted and developed team leaders and managers.• Insured that all El-Chico’s standards and procedures were in place, followed, and properly communicated.• Promoted a friendly and enjoyable environment for the associates without compromising company standards and policies.