Mario Flores

Successfully oversee operations of two full service restaurants: Serafina, 100 seat, 35 year-old chef-run neighborhood Italian trattoria, and 80 seat pan-Mediterranean small plater sister restaurant, Cichetti. Recognized for instituting changes that have improved operational efficiency and hospitality standards.

• Manage a diverse team of 40 front and back of house professionals, fostering an environment of excellence, professionalism, and positivity
• Oversee nightly service to high hospitality standards, successfully navigate wide ranges of seasonal, daily, and hourly business volume while optimizing labor expense
• Implemented elevated, uniform service standards and training to enhance productivity and guest experience
• Streamlined beverage programs, service sequences and expo processes to improve operational efficiency, enhance guest satisfaction and reduce waste
• Developed wine training program, and ongoing education standards, increasing wine sales X%
• Oversaw Cichetti re-opening after 5 year pandemic closure

Flintcreek Cattle Co. is a 150-seat new American steak restaurant that emphasizes ethically raised beef and sustainable farm practices by James Beard award-nominated chef Eric Donnelly. Recognized by owner for creating operational changes that enabled smoother service to higher overall guest satisfaction. Recognized by staff for proactive floor assistance and efficient problem solving.

• Managed 50+ employees in all areas of the restaurant while overseeing day-to-day operations and service
• Coordinated with the chefs and bar to ensure timely service, managed flow of reservations to improve sales and service, and oversee opening and closing procedures.

Terra Plata is a 200-seat "earth to plate" concept by James Beard-award-winning chef Tamara Murphy inspired by the seasons and features local growers and artisan producers.

• Managed wine, spirit, beer, and NA beverage programs, managing inventory, cost controls and vendor relationships
• Oversaw 25 employees and daily service operations
• Trained staff on point-of-sale, product knowledge and service etiquette standards for hight volume, fast paced environment
• Collaborated with culinary team to create wine pairings that complement seasonal menu offerings. Curated wine list, ensuring diverse selections to enhance dining experience. Developed tasting notes for wine, beer, and liquor reference materials with food pairings
• Maintained cost controls for food, beverage, supplies, and labor

La Spiga is a 250-seat restaurant featuring the cuisine of northern Italy and the Emilia-Romagna region, craft cocktails and regional wines of Italy. Recognized by owners for high attention to detail, organization, reliability and experience.

A&B Imports is an independently owned import & distribution company featuring wines made from around the world conveying a sense of place. Recognized by owners for territory sales growth and strong work ethic.

• Marketed an understanding of growers and winemakers that pursue natural winemaking techniques. Represented the value and variety of native and heirloom varietals from around the world.
• Managed assigned on-premise & off-premise accounts, established new and potential accounts, maintained documents, proposals and promotions for clients
• Surveyed clients for focus items to meet sales target, organized tastings for both on-premise & off-premise accounts
• Manged delivery schedules, optimized shipping logistics

Triage Wines is an independently owned import & distribution company featuring handcrafted wines made with natural techniques conveying a sense of place. Recognized by clients for excellent customer service.

Betty Restaurant & Bar is a 75-seat independently owned neighborhood restaurant & bar featuring a seasonal bistro menu, old & new world wines and craft cocktails. Recognized by owners for high attention to detail, organization, effective communication, reliability, experience, community service and enthusiasm.

• Managed 15 employees while overseeing day-to-day operations. Trained staff on point-of-sale, product knowledge and service etiquette. Compiled tasting notes, provided wine, beer, and liquor reference materials, corresponding food pairings, and conducted wine tastings with wine sales representatives.
• Assisted owners in opening, organized restaurant layout, recruited and trained staff
• Developed an innovative and revolving wine list featuring 100 wines from around the world
• Restructured happy hour drink list lowering wine cost by 25%
• Created a Twenty Wines for $20 program increasing quarterly wine sales by 23%
• Initiated and installed Urbanspoon REZ online reservation system, increasing reservations by 50%

Crow is a 100-seat neighborhood restaurant & bar featuring a seasonal bistro menu, old & new world wines and craft cocktails, it is owned and operated by the same owners of Betty. Recognized for ability to learn quickly and take on consistently more complex responsibilities while remaining accurate,positive, and high sales.

• Assisted Wine Director with inventory, attended wine tastings, developed further knowledge of Northwest cuisine and wines

Café Campagne is a 75-seat restaurant specializing in the regional cuisine and wine of France; jointly owned Campagne offers regional cuisine and wine of France in an intimate, fine dining atmosphere. Recognized for consistently delivering professional and courteous service in a fast paced environment, and initiating and organized an employee tasting group to further develop product knowledge.

• Managed client coordination, operations, and service of off-site catering events to owner specifications.