Xavier Soto Email and Phone Number

My expertise and strengths are in strategic growth for today, with an intentional focus on people, culture, foundational values, and processes to build a sustainable tomorrow. My greatest passions are food and people! POINT ME TO THE PROBLEM and I will collaborate with the necessary stakeholders and cross-functional teams to make it a clear and defined process. I am a results-driven professional with a progressive and dynamic proven track record for growing PEOPLE & brands. With over 20 years of experience, and understanding of consumer trends that provide guest satisfaction, through quality assurance and brand standards. I am dedicated to leveraging my skills and experience to drive innovation, foster collaboration, deliver exceptional financial outcomes and drive revenue growth through innovative solutions. I specialize in creative culinary strategy development, financial acumen & financial analysis, change management, and team leadership and development.With my extensive expertise in optimizing operational efficiency through strategies such as LEAN/Kaizen principles, Inventory Management Systems, footprint reduction, Ghost kitchens, Menu engineering, and SKU rationalization, I possess the capability to provide well-thought-out solutions to address operational challenges as well as build long-term sustainable growth.Implemented LEAN/Kaizen principles (Continuous Improvement Ideology) across operations of 200 plus units. Establishing best practices in alignment with consumer needs, and developing action plans to improve methods and efficiency. This resulted, in generating the company an annual savings of $4Million flowing directly to the bottom line by identifying the waste throughout the organization on a grand scale. Realized a return of an average of 11% in culinary labor, 2% in hospitality labor, and $10M in food purchases in the first year of implementing LEAN business practices into the system."We are not in the restaurant business, we are in the PEOPLE business!!”EXPERTISE: Culinary Leadership, Menu Engineering, Culinary Arts Professional, Inventory Management, Culinary strategy and innovation, Kaizen Lean Methodology, Analytical Skills, Culinary Training and Development, Food Safety & Sanitation, Quality Assurance, Cross Functional Collaboration, Culinary Trends & Creative, Financial Analysis and Budgeting, Strategic Leadership & Planning, Profit Generation, Cost Reduction, Change Management,