BLANCA E. LOPEZ

• Hire and train the team. Make sure all ordering is done. Run a profitable restaurant. Food cost, SOS, ACR, training. Ran a 3.5 and above store. Got moved to Tempe to take over a struggling location.

I successfully was in charge of opening 5 closed down restaurants in 5 months. Was in charge of hiring, training and developing the team, from GM to team members. Dealt with all aspects of opening a new store, from dealing with inspectors to working with corporate. Helped with the buyout steps of 6 additional locations, with working with corporate to keeping DM and all Managers from buyout. Was in charge of overseeing 2 other DMs as well as being in charge of 6 locations myself. Saw that labor, COGS and profitability were up to par for all 14 locations and was a great leader for my team.

• Planned daily operational strategies, including delivery routing, team workflows and promotional initiatives.

Assigned to re-organize , re-train and motivate team. Sales up 10% since taking over restaurant. Restructured management team. In charge of all day to day operations such as scheduling, food cost, hiring, firing and corporate inspections. Also was in charge of area when Director was out of town. All in all was sent to this location to "fix" it sort to speak and make sure proper procedures and policies were being followed.

Started overseeing 4 Target Restaurants. Teaching, coaching not only the GMs but the teams as well. Worked one on one with the GMs to get them to where they were not only profitable but were able to pass corporate inspections. Restructured teams, trained and coached all managers on procedures and proper day to day execution of business. Was able to get 3 out of the 4 restaurants out of the "RED" before needing to relocate back to Arizona.

Was in charge of the only 2 locations that the company owned. One had a GM the other did not. Hired and trained new GM. Came up with a 7 week training program not only to train new managers but also used it to train myself since I had absolutely no knowledge about Pollo Locos itself or all it's strict rules and procedures. Needed to train myself on the how's before I could train others or hold them accountable. know how to lead and motivate a team just had no clue about Pollo Loco itself. We had the best last 6 months as far as guest satisfaction they they had ever had as well as corporate inspections before I got sent to Nebraska.

Was in charge of day to day operations. NPS, SOS, REV, GP,SALES. Hiring and developing team. My store had the first "A" rating given to a southern AZ BK at the time. Also was first restaurant trainer for our market. Actually trained a few of our current GMs for the AZ market. Was the go to for all procedural questions. Was also left in charge when DO went out of town.