Antonio Diaz

• Area of Colorado, Texas, California, and Oklahoma.
• I oversee 3 Popeyes and 24 Burger Kings.
• Informed decision making by collecting data and analyzing reports.
• Managed team performance through regular evaluations, feedback, and goal-setting.
• Implemented campaigns and promotions to help with developing goods and services.

I was responsible for driving the stores to achieve sales, profits, and successful inspections and audits by Burger King Corporate. Completing weekly and monthly dashboards with each restaurant's metrics, as well as consolidating P&L statements for each restaurant.

Weekly and monthly meetings to review restaurant results.

Loss prevention and investigation at restaurants. (Cash shortage, increased food costs, payroll) Led and directed team members on effective methods, operations, and procedures.

Effectively managed payroll and timekeeping, including the completion of the proper verification and paperwork for new hires and terminations.

• Company Overview: Alvarado Nation
• Manage an area of 6 Taco Bell restaurant managers and I’m responsible for driving the stores to achieve sales and profits and successful Core inspections and audits
• Completing weekly and monthly dashboard with each restaurant metrics as well consolidating PNL's for each restaurant
• Weekly / monthly meeting to review restaurant results
• Loss prevention and investigation at restaurants
• (Cash shortage, Icos, payroll)
• Led and directed team members on effective methods, operations and procedures
• Effectively managed payroll and timekeeping, including completion of the proper verify and paperwork for new hires and terminations
• Support the team on the hiring process (Recruitment, Interviews and Job Fairs)
• Alvarado Nation

• Company Overview: Flynn Restaurant Group
• Manage an area of 7 Arby’s restaurant managers and I was responsible for driving the stores to achieve sales and profits and successful inspections and audits by Arby’s Corporate
• Completing weekly and monthly dashboard with each restaurant metrics as well consolidating PNL's for each restaurant
• Weekly / monthly meeting to review restaurant results
• Loss prevention and investigation at restaurants
• (Cash shortage, food cost, and payroll)
• Led and directed team members on effective methods, of operations and procedures
• Effectively managed payroll and timekeeping, including completion of the proper verify and paperwork for new hires and terminations
• Support the team on the hiring process (Recruitment, Interviews and Job Fairs)
• Flynn Restaurant Group

• Above restaurant leader I had 8 Del taco 3 Burger King and 1 Popeye’s
• As a Vp of operation
• Manage an area of 19 restaurant managers which consist of 10 Burger King, 8 Del taco and 1 Popeye’s
• I was responsible for driving the stores to achieve sales and profits and successful inspections and audits by Burger King Corporate
• Completing weekly and monthly dashboard with each restaurant metrics as well consolidating PNL's for each restaurant
• Weekly / monthly meeting to review restaurant results
• Loss prevention and investigation at restaurants
• (Cash shortage, up food cost, payroll)
• Led and directed team members on effective methods, operations and procedures
• Effectively managed payroll and timekeeping, including completion of the proper verify and paperwork for new hires and terminations

• Promoted to Above Restaurant Leader based on previous results as a restaurant general manager
• Manage a area of 10 restaurant managers
• I was responsible for driving the stores to achieve sales and profits
• Multiple successful inspections and audits by Burger King Corporate
• Interviewing and recruiting (Panel Interviews and Internal Development)
• Completing weekly and monthly dashboard with each restaurant metrics as well consolidating PNL's for each restaurant
• Weekly / monthly meeting to review restaurant results
• Loss prevention and investigation at restaurants
• (Cash shortage, food cost, payroll)

• Prepared for and executed new menu implementations
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime
• Maintained a safe working and guest environment to reduce the risk of injury and accidents
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
• Correctly calculated inventory and ordered appropriate supplies
• Led and directed team members on effective methods, operations and procedures
• Controlling labor costs while maintaining excellent service and profit levels