Creating and maintaining a program to evaluate and measure the impact Puesto makes outside its restaurants on its broader community, environment, and employees in a fiscally responsible way

- Net Sales: 10M / year, averaging 500-800 covers daily.- Managing a team of 120+ employees including 7 managers/chefs.- Hiring, training, and growing "Next Gen" employees by a Puesto Perfect brand ambassador, demonstrating family values.- Create periodic financial forecasts for the business to show projected cover counts, check average, blended COGS and labor percentages while conducting P/L analysis.- Assure favorable employee survey ratings and staff retention by building a culture that inspires, acknowledges and rewards high performance.- Piloting sustainability initiatives by starting recycling, composting, and energy/water saving programs aiming to develop to other stores (see presentation) - Aiming to set up a food donation program to reduce waste & help the community.

- Overseeing the operation of two high-volume restaurants. (2M and 6M)- Managing the Human Resources in the group in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.- Establishing challenging, realistic, and obtainable goals to guide operation and performance.- Developing budgets, forecasts, marketing strategies.- Adapting and flexing the business model to takeout operations to suit the challenging period.- Resolving customer complaints to maintain a high level of customer satisfaction- Manage the maintenance/sanitation of the front and back of the house to protect the assets and comply with regulations

Born and Raised Steakhouse- Net Sales: 12M / year, averaging 250-300 covers daily.- Managing a team of 103 employees including 6 managers/chefs.- Overseeing hiring, training, and development of all employees fostering the Consortium Holdings culture while building a talent pipeline.- Creating a detailed training resource guide for all FOH positions. (onboarding outline, daily checklists) - Preparing annual financial budgets and achieving determined goals throughout the year with proper forecasting, cost control, labor management, and revenue-generating programs (happy hour, ice cream).- Conduct and report P/L analysis to streamline operational costs and maximize revenue.- Improve guest data collecting SOPs to personalize the experience and strengthen brand fidelity/satisfaction.- Implementing a new POS system (Toast) to better monitor business performance.AWARDSBest steakhouse in San DiegoTop 100 independent grossing restaurant in AmericaOpen Table 100 Best Restaurants in America for a Big Night OutWine Spectator best award of excellence

Net Sales: 10.5M / year, averaging 250-300 covers daily. Restaurant Opening.Managing staff of over 60 FOH employees.Maintaining all HR files, employee paperwork, training materials up to date.Coaching and counseling team members using corrective actions.Balancing sales, cash drops, tips allocation. Forecasting sales and labor costs. Processing Payroll.Leading the team by fixing SMART goals in the daily pre—shifts. Plan floor schedules maximize productivity.Maintain constant floor presence to ensure guests feel a genuine sense of hospitality gleaning info on experience, and creating enduring guest relationships. Solving problems through effective communication.Execute all logistics of events, creating menus, finalizing BEOs, coordinating outside vendors (linen, florals)

Helping businesses building an online presence to generate leads.Developing websites and designing graphics.Search Engine Optimization improvements to improve website ranking.Excel in business relations with clients

Net Sales : 80k / month. Fast paced.Increased sales by 25% within the first 2 years.Maintain low COGS and labor costs. Processed payroll and reconciled account.Supervising staff of 11 team members daily.Recruiting, training and coaching staff. Scheduling team members. Establishing new wine program.Negotiating with F&B providers.Ordered supplies after reconciling inventory. Programming / Editing POS system (Micros).Designing menus.Creating a website / social media profiles.Implementing reservation mgmt software.Negotiating, planning and orchestrating multiple events and restaurant buy-outs.Promoting and marketing the restaurant.Launched partnership w/ delivery service.Assisting owner to launch other restaurants within the group.Solving problems

Ensuring guest satisfaction at all times.Managing online reputation.Serving food and beverages. Reporting and monitoring daily sales.Ensuring compliance with hygiene, health and safety legislation / guidelines.Scheduling, training and coaching new staff on meeting work requirements.Ordering supplies after monitoring inventory.Motivated staff through acknowledgment of hard work while leading by example.

Ensuring high-performance sales and perfect work ethic.Leading the pool/beach dining service and operations.

Making cocktails, serving tapas and libations.Managing rum oriented bar inventory. Assisting chef barman to maintain beverage costs under 20%. Suggesting new cocktails.

Roasting coffee, making drinks.Scheduling staff members.Delivering b2b coffee orders.Supporting owner with promoting / marketing.Purchasing supplies.Daily accounting and reporting.

Planing reservations. Serving guests. Supervising clean-up. Communicating closely with other departments to ensure guest satisfaction within the hotel.

Planning reservations. Serving guests. Supervising clean-up.

Welcoming guests, serving f&b.Managing staff during breakfast/lunch/dinner. Ensuring guest satisfaction while respecting the high quality hospitality standards of the Alain Ducasse group.

Greeted guests in a fine dining environment meeting high quality service standards.Delivered food and beverages to customers in a timely manner.

Greeting guests (breakfast/dinner services)Assisting servers.Performing cleaning duties.