Ricardo Gonzalez
Odem,TX
Summary
proven, results driven, dynamic multi-unit leader with over 20 years experience in the restaurant industry. excels in people development, transforming culture and creating high performing teams. utilize skillset of leadership, problem solving, communication, decision making, delegation and strategic planning as well as enhanced collaboration skills and partnering with cross functional department leaders to deliver on all company initiatives. the transformation of team culture and the cultivation of high-performing teams stand as testaments to my leadership over the last 2 decades on my journey from team member to Area Director of Operations.
Overview
13
13
years of professional experience
Work History
Area Director of Operations
On the Border Mexican Grill & Cantina
Dallas, TX
08.2021 - Current
- Developed and implemented processes to increase efficiency, reduce costs, and boost customer satisfaction.
- Monitored sales performance of the restaurant and took corrective action when necessary.
- Reviewed financial reports regularly to monitor profitability of the restaurant operations.
- Provided ongoing coaching, mentoring, motivation, and guidance for team members.
- Coordinated with marketing department on advertising campaigns targeting customers in the area.
- Oversaw and managed catering and event food service operations.
- Analyzed financial reports and profit and loss statements to evaluate and improve profitability.
- Monitored employee productivity benchmarks to drive improvements.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Created detailed reports on weekly and monthly revenues and expenses.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Monitored progress by establishing plans, budgets and measuring results.
General Manager
On the Border Mexican Grill & Cantina
Corpus Christi, TX
04.2017 - 08.2021
- Maintained accurate inventories of food, supplies and equipment.
- Monitored daily operations to ensure adherence to established policies and procedures.
- Recruited, trained and supervised staff members.
- Developed marketing strategies to promote restaurant services.
- 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.
- Managed busy and highly popular restaurant with professional, well-trained staff.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Created detailed reports on weekly and monthly revenues and expenses.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Executive Chef
PF Changs Restaurant
Corpus Christi, TX
04.2012 - 04.2017
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Coordinated with front-of-house staff regarding reservations and table management.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
Education
High School Diploma -
CETis 109
Tampico, Mexico06-2003
Skills
- Operations Management
- Staff Development
- P&L Management
- Organizational Development
- Workforce Planning
- Process Improvements
- Strategic planning and execution
- Financial controls implementation
- Cost Control
- Human Resources Management
- Facilities Management
- Quality Assurance
Languages
Spanish
Native/ Bilingual
Timeline
Area Director of Operations
On the Border Mexican Grill & Cantina
08.2021 - Current
General Manager
On the Border Mexican Grill & Cantina
04.2017 - 08.2021
Executive Chef
PF Changs Restaurant
04.2012 - 04.2017
High School Diploma -
CETis 109
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