Desmin Martinez

Responsible for all Aspects of the Business Operations including but not limited to.

• The Handling cash accurately and preparation of deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Resolved problems promptly to elevate customer approval.
• Managed team schedule with eye for coverage needs and individual strengths.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Developed and implemented policies and procedures to improve customer service and satisfaction.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Trained upwards of 10 new employees at a time on proper protocols and customer service standards.
• Helped Direct the Recruiting, Hiring and Training of Team Members
• Actively Managed the Restaurant as the General Manager when needed.
• Coordinated a Local Sales Marketing team to assist with Off Premise Sales Execution
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.

• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Established performance goals for a Team Consisting of General Managers, Assistant General Managers, Shift Managers and provided feedback on methods for reaching Store KPI Goals
• Established a well verse Team of Local Store Marketing Coordinators to assist in the ventures of promoting Catering Sales to Improve Store Level Bottom Line Profits
• Managed All Controllable Aspects of the Restaurant Profit and Loss Statements as well as trained and coached Restaurant Managers to both Read, Understand and Implement Methods that would in turn Boost Overall TCI and Earnings
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Monitored and Created Schedules
• Consistently traveled to Restaurants and conducted Quarterly and with Outlier Unites Monthly One on Ones to Analyze with Management Areas of Opportunities and to assist in the development of Improvement Plans with Time Based Re Evaluations Scheduled
• Assisted in the Ordering Process and Development of Restaurant Pars
• Assisted in the Management of the Facilities such as working with vendors to find the most affordable solutions and with Management on the training and importance of preventative maintenance.
• Opened and Closed the Restaurants whenever needed
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.