Cristina Arriaga

• I began my career as a manager responsible for ensuring that our team adhered to Applebee's standards. Significant challenges arose following the departure of the General Manager, which led me to take over the Broomfield location. In this role, I managed hiring, inventory, invoicing, restaurant maintenance, and ensured compliance with budgetary constraints. After a few months, eager to continue my professional development, I requested a transfer to the Gateway location, a busier store. There, I played a key role in developing three additional managers.
  
  After a year at Gateway, I was presented with an opportunity to co-manage the General Manager position at the Brighton location. During my three-month tenure there, I made a substantial impact on bar costs, food costs, and other operational areas. Following this experience, I was asked to assist at the Thornton location, where I have been focusing on sharing my expertise with the training and bar managers, resulting in significant improvements and positive outcomes for the team.
• Initiated cost-saving measures to optimize operational expenses and increase profitability.
• Enhanced team engagement and performance with daily and weekly updates .

Roles: Overseeing P&L, ensuring food safety, managing payroll, billing, equipment maintenance, fostering leadership development, and handling scheduling. Preserved the integrity of the brand by maintaining a consistent food safety score of zero findings for 3 consecutive quarters. Formulated an extensive strategy resulting in favorable improvements in Food cost and Labor scheduling, leading to Seven consecutive months of profitability.

• Monitored inventory levels to ensure adequate stock was available at all times.
• Delegated work to staff, setting priorities and goals.
• Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
• Developed and implemented operational strategies to maximize efficiency, reduce costs, and improve customer satisfaction.
• Developed and implemented operational strategies to improve efficiency and reduce costs.

Accountable for overseeing the entire kitchen operations. Responsibilities included managing food waste, labor scheduling. Equipment maintenance and fostering leadership development. Under my supervision, monthly food costs decreased from $7,500 to $3,000 within a month. During this role, my team and I also won the Guardian of the Brand for food safety. Additionally, one team member was promoted to a team leader position.