Adrian Hinojosa
Chula Vista,CA
Summary
Dynamic, performance-driven Business Manager with high integrity, strong work ethic, and exceptional leadership skills. Proven success in leading productive teams, controlling budgets, and driving growth initiatives through effective networking and strategic marketing. A meticulous and resourceful professional focused on maximizing brand outreach.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Director of Operations
Rockin Baja Lobster Cantina
San Diego, CA
06.2014 - Current
- Directed the operations and logistics of a multi-million dollar business.
- Developed and implemented operational strategies to maximize efficiency, reduce costs, and improve customer satisfaction.
- Managed day-to-day operations of a large staff in multiple departments.
- Analyzed financial data to make informed decisions on cost savings initiatives.
- Provided leadership and guidance to subordinate managers and supervisors.
- Reviewed contracts with vendors to ensure compliance with regulations and terms and conditions.
- Conducted performance reviews for direct reports and provided feedback for improvement opportunities.
- Monitored inventory levels to ensure adequate stock was available at all times.
- Negotiated contracts with suppliers ensuring best value pricing options were secured.
- Ensured compliance with applicable laws, regulations, industry standards.
- Worked with management team to develop operational goals aligned with business strategy.
- Recognized employees for demonstrating excellent service resulting in increased company morale.
- Reviewed site and department performance to improve quality of services and comply with regulatory requirements.
Restaurant General Manager
Rockin Baja Lobster Cantina
San Diego, CA
09.2004 - 06.2014
- Ensured compliance with health, safety and sanitation standards.
- Maintained accurate inventories of food, supplies and equipment.
- Monitored daily operations to ensure adherence to established policies and procedures.
- Scheduled staff shifts and monitored labor costs.
- Recruited, trained and supervised staff members.
- Resolved customer complaints in a professional manner.
- Analyzed financial statements and prepared budgets for the restaurant.
- Reviewed menu items on a regular basis to ensure quality standards were met.
- Kept up-to-date records of employee performance reviews.
- Provided direction, guidance and motivation to team members.
- Created weekly work schedules according to staffing needs.
- Conducted regular meetings with staff members to discuss operational issues.
- Performed administrative tasks such as payroll processing and accounts receivable management.
- Managed busy and highly popular restaurant with professional, well-trained staff.
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Performed accurate monthly inventories of food and beverage.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Updated computer systems with new pricing and daily food specials.
Director of Restaurant Operations
Catamaran Resort & Spa
San Diego, CA
07.2001 - 09.2004
- Created and maintained a positive work environment for staff by providing training, support, and recognition.
- Managed day-to-day restaurant operations, including staffing, scheduling, budgeting, food ordering and inventory control, sanitation standards compliance.
- Ensured compliance with all applicable health codes and safety regulations.
- Oversaw the recruitment process for new staff members; conducted interviews and provided orientation.
- Provided ongoing coaching, mentoring, motivation, and guidance for team members.
- Resolved conflicts among staff members in a timely manner.
- Organized special events like private parties or corporate functions within the restaurant premises.
- Oversaw and managed catering and event food service operations.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Restaurant General Manager
Loews Coronado Bay Resort
Coronado, CA
01.1999 - 07.2001
- Ensured compliance with health, safety and sanitation standards.
- Maintained accurate inventories of food, supplies and equipment.
- Monitored daily operations to ensure adherence to established policies and procedures.
- Scheduled staff shifts and monitored labor costs.
- Recruited, trained and supervised staff members.
- Resolved customer complaints in a professional manner.
- Coordinated catering services for special events such as weddings or banquets.
- Inspected dining areas regularly to maintain cleanliness and proper setup.
- Provided direction, guidance and motivation to team members.
- Created weekly work schedules according to staffing needs.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Education
High School Diploma -
Mar Vista Senior High School
Imperial Beach, CA06-1994
Skills
- Risk Mitigation
- Strategic planning and execution
- Process Improvements
- Strategic Planning
- Operations Oversight
- Leadership training
Certification
- ServSafe Food Handler's Certification
Languages
Spanish
Professional
References
References available upon request.
Timeline
Director of Operations
Rockin Baja Lobster Cantina
06.2014 - Current
Restaurant General Manager
Rockin Baja Lobster Cantina
09.2004 - 06.2014
Director of Restaurant Operations
Catamaran Resort & Spa
07.2001 - 09.2004
Restaurant General Manager
Loews Coronado Bay Resort
01.1999 - 07.2001
- ServSafe Food Handler's Certification
High School Diploma -
Mar Vista Senior High School
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