Richard De Guzman

Collaborated with management to deliver a memorable experience to every guest in our private dining venues, ranging from intimate dinners, business dinners, celebrations, pharmaceutical programs, full buyouts, and many more.

• Led a team in organizing and executing high-profile corporate events, exceeding client expectations and consistently delivering exceptional experiences.
• Designed and developed a new banquet menu, resulting in an increase in sales and guest satisfaction.
• Trained and developed a sales-driven banquet team that produced a per-person average of $300+.
• Developed strategic event sales process resulting in a 45% increase in sales pre event.
• Cultivated relationships with key stakeholders, including sponsors, partners, and vendors, to enhance event collaborations.

Represented Alexander’s Steakhouse as an ambassador to the guests. Worked alongside the Chef, management, sommeliers, and front-of-house in executing the highest levels of service and hospitality while
driving sales.

• Generated $1M+ in sales of food and wine by executing detailed menu presentations and distinguished knowledge of certified wagyu beef and luxurious gourmet items
• Maintained service excellence to ensure every guest leaves educated, pampered, and wonderfully satisfied
• Supervised and trained front-of-house staff on service standards, menu knowledge, and customer interaction
• Assisted in maintaining cleanliness and organization of the dining area, including setting up tables and overseeing table setups for special events
• Provided expert recommendations and pairings to enhance the dining experience
• Achieved numerous personal FIVE-STAR Yelp Reviews

Responsible for managing over 50+ employees, maintaining the guest’s overall experiences, and overseeing operations of a $7M annual gross restaurant.

• Supported General Manager in overseeing daily operations, including staffing, inventory management, and customer relations
• Contributed to turning the bar’s average beverage cost percentage from 35% down to 24%, resulting in an 11% increase in gross profits
• Assisted in developing and implementing strategic plans to achieve revenue and profit targets
• Conducted regular performance evaluations of staff and provided coaching and training as needed
• Collaborated with department heads to ensure seamless coordination of all business functions
• Managed administrative tasks such as scheduling, payroll, and budget forecasts to optimize operational efficiency

Managed a small family-owned restaurant and served tables alongside an excellent team-oriented wait staff.

• Led a team of 15 employees, providing guidance and coaching to drive performance and increase productivity
• Oversaw day-to-day operations, including scheduling, inventory management, and customer service
• Collaborated with kitchen and bar to streamline processes and enhance overall efficiency and performance
• Awarded 2014 Restaurant of The Year by the San Bruno Chamber of Commerce