
Results-driven general manager with extensive experience in food and beverage operations. Proven track record in performance evaluation, budget development, and team coaching. Committed to enhancing operational efficiency and driving revenue growth.
Achieved management of high call volumes, maintaining professionalism and courtesy throughout interactions.
Provide assistance on product inquiries and billing questions during incoming calls. Utilize CRM software for efficient tracking of requests and feedback from customers. Demonstrate effective conflict resolution skills in handling escalated calls patiently.
Directed daily operations across multiple venues: Starbucks, Uno Mas Tacos, Zeffer’s Cafe, and Prendi Grab-and-Go. Provided operational management at Bazaar Meat by José Andrés when necessary. Performed thorough monthly P&L assessments with detailed analysis. Executed weekly revenue projections aiding in budget development. Led regular meetings with casual dining outlet managers to ensure alignment.
Oversaw labor costs and expenses for new fine-dining restaurant opening. Completed culinary shift bidding process as per collective bargaining agreement. Adjusted menu based on sales performance and customer feedback. Coached team members and enforced progressive discipline when necessary. Developed weekly staff schedules and conducted monthly profit and loss reviews.
Expanded brand portfolio by opening two new restaurants. Managed placement of daily orders while reviewing cost reports for precision. Facilitated monthly P&L assessments to evaluate business performance. Produced weekly performance reports to enhance accountability and transparency.
Oversaw daily operations of multiple casual venues to ensure optimal service. Created schedules and approved payroll using Kronos to maintain workforce efficiency. Managed daily orders through Stratton Warren, ensuring timely inventory replenishment. Updated Micros system by adding or removing items for accurate menu representation.
Participated in pre-opening preparations for boutique fine-dining restaurant. Provided training for new servers on service protocols and menu items. Managed food and beverage order process to guarantee quality service. Delivered exceptional wine and champagne service according to standards. Supported buyouts and private events by coordinating logistics and service.