Ericson Fortunato

• Oversee operation for at least 8 restaurant locations. Manage monthly P&L valued at $10M annually. Brought up sales of a store from $28k weekly to $33k weekly by identifying opportunities of improvement then creating and implementing action plan. Brought down cost of sales of stores from +30% down to 19%-23% area wide by using proper training and daily follow up. Currently managing the operation of the top earning stores in New Jersey.
• Lead a team of at least 8 General Managers responsible for 150+ employees across 8 restaurants. Provide training on operating procedures, brand standards and leadership. Provided support during the Covid pandemic, took over an area of understaffed stores with 5 out of 8 stores without GMs. Trained and promoted GMs from within and recruited GMs to maintain high standard operation.
• Do routine inspections and audits of all restaurants to maintain high quality standards in the operation. Implement action plans for the General Managers and their teams to improve operation. All stores maintaining satisfactory in sanitation and passed brand standard inspections.
• Monitor daily and weekly operation of all restaurants to identify outliers and resolve issues. All stores within budget allowance for cost of sales and labor. Only area in the NY/NJ market that achieved labor Q2 2024 due to daily monitoring and follow up.
• Supported opening of +15 new stores in the NY and NJ market including the top earning store in NJ. Coordinate with vendors to make sure new location is within company standard and compliance with local regulatory organizations. Provide staffing and training of the new team.
• Trained multiple externally hired District Managers and Director of Operation on brand standards and company systems before sending them to their markets. Trained best performing GM in my area to be promoted to District Manager.

• Managed restaurant operation to make sure restaurant meets company’s high quality standards.• Provide leadership of 15+ personnel. Continued hiring and coaching of employees to maintain high quality operation of the restaurant. Provided training for externally hired GMs before they take over their assigned stores.
• Monitor restaurant daily and weekly costs to identify opportunities for improvement. Make action plans for team to follow and evaluate results. Brought stores sales from $14k weekly to +$18k weekly by improving product quality and customer service.
• Weekly inventory to control food cost and monitor usage.• Plan weekly labor and maintain labor cost to stay within allowance by scheduling employees properly. Lower COS variance to ideal from negative to positive by retraining team on proper portion control and avoiding order errors.
• Provide excellent customer service and product quality to all guest to maintain positive guest feedback. Lowered customer complains from 3-5 weekly down to 0-2 a month.

• Managed restaurant operation to make sure restaurant meets company’s high quality standards.• Provide leadership of 15+ personnel. Continued hiring and coaching of employees to maintain high quality operation of the restaurant. Provided training for externally hired GMs before they take over their assigned stores.
• Monitor restaurant daily and weekly costs to identify opportunities for improvement. Make action plans for team to follow and evaluate results. Brought stores sales from $14k weekly to +$18k weekly by improving product quality and customer service.
• Weekly inventory to control food cost and monitor usage. Plan weekly labor and maintain labor cost to stay within allowance by scheduling employees properly. Lower COS variance to ideal from negative to positive by retraining team on proper portion control and avoiding order errors.
• Provide excellent customer service and product quality to all guest to maintain positive guest feedback. Lowered customer complains from 3-5 weekly down to 0-2 a month.

• Manage shift to maintain proper restaurant operation and make sure it is within company standards.

• Lead a team of 5+ personnel. Coach and train team members to maintain high quality operation ofthe shift.

• Provide excellent customer service and product quality to all guest to maintain positive guest feedback.

• Manage shift to maintain proper restaurant operation and make sure it is within company standards.
• Lead a team of 5+ personnel. Coach and train team members to maintain high quality operation of the shift.
• Provide excellent customer service and product quality to all guest to maintain positive guest feedback.

• Kept work areas clean, organized, and safe to promote efficiency and team safety.
• Addressed and resolved customer complaints in polite and professional manner.
• Worked different stations to provide optimal coverage and meet production goals.
• Learned all required tasks quickly to maximize performance.