Astrid LOPEZ

• Led hospitality operations across multiple high-volume units, overseeing teams ranging from 40–115 employees per location.
• Ensured brand standards and service consistency across multi-unit operations, supporting scalable growth and operational alignment.
• Designed and implemented training and onboarding programs for 60+ team members, improving service execution and team readiness.
• Coordinated openings, seasonal promotions, and service rollouts across departments, ensuring smooth execution and cross-functional alignment.
• Streamlined scheduling, staffing, and service workflows to improve operational efficiency, guest satisfaction, and labor utilization across locations.
• Coached and developed managers and supervisors to build strong, engaged, high-performing teams across locations.

• Directed daily operations including staffing, scheduling, inventory, compliance, and guest services.
• Improved team productivity and morale through structured leadership and coaching.
• Implemented cost-control and efficiency initiatives that improved profitability.
• Strengthened guest loyalty through consistent service standards and relationship-based hospitality.

Short-term contract | 2025

• Led the launch of a new food menu and whiskey bar program, elevating dish quality, ingredient standards, and premium spirit offerings.
• Partnered with ownership, culinary leadership, and bar teams to reposition offerings toward higher-quality products and improved guest perception.
• Coordinated cross-functional execution across kitchen, bar, and front-of-house teams to ensure a smooth rollout and consistent standards.

Short-term contract | 2025

• Led staff retraining initiatives for 25–40 team members, improving service consistency, execution, and guest flow during peak hours.
• Improved labor efficiency by ~8–12% by aligning staffing levels with sales trends, reducing overtime, and improving purchasing discipline.
• Implemented operational controls that improved cost efficiency while maintaining a high-quality guest experience.
• Planned and executed a high-volume Halloween event serving 600+ guests, coordinating staffing, inventory, and service flow to maximize revenue and guest engagement.