Enrique Story
Dania Beach,FL
Summary
Personable and driven, excelling in leadership and strategic planning. Possessing an in-depth understanding of market analysis and business operations, bringing strong financial management skills to the table. Goal is to drive significant growth and operational success. Collaborative leader who partners with coworkers to promote an engaged and empowering work culture. Documented strengths lie in building and maintaining relationships with a diverse range of stakeholders in dynamic, fast-paced settings.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Franchise Owner
Spartan Investments Group LLC
09.2021 - Current
- Managed daily cash flow effectively while adhering to company guidelines on deposits, expenditures, account reconciliations.
- Managed labor, inventory and overhead costs effectively to maintain business profitability.
- Recruited and trained high-quality staff, resulting in increased customer satisfaction and loyalty.
- Oversaw payroll, business planning and marketing for franchise operations.
- Coordinated business paperwork such as contracts, employee files and tax submissions with good organizational skills.
- Established strong relationships with local businesses to foster community support and drive foot traffic to the franchise location.
- Analyzed sales data to identify market trends, adjust product offerings accordingly, leading to increased demand for popular items.
- Recruited and developed successful leadership staff to handle day-to-day business operations.
- Organized successful community events promoting the franchise''s brand to drive increased awareness and customer engagement.
Owner/Executive Chef
Enrico’s Catering LLC
01.2011 - Current
- Specialized in Mediterranean Food and creation of custom menus for private and corporate events
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Improved team productivity by introducing innovative project management tools and techniques.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Executive Chef/Co-Owner
Spartan Gyros Restaurant
09.2019 - 04.2022
- Menu development, Kitchen Management and oversee all operation
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Executive Chef/Co-owner
Mariachi Gourmet
03.2013 - 06.2014
- Menu development and Kitchen Management
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
General Manager
Celebrity Vacation Club
02.2008 - 12.2010
- Direct all Department Managers to achieve all sales goals and optimized customer service
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Formulated policies and procedures to streamline operations.
- Managed budget implementations, employee evaluations, and contract details.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Improved operational efficiency by streamlining workflow processes and adopting cutting-edge technology.
- Developed and executed comprehensive employee training program, elevating staff skills and improving service delivery.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Reported issues to higher management with great detail.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
Resort Manager
Hilton Grand Vacation Club
09.2003 - 01.2008
- Manage different Departments of the Resort (Food & Beverage, Housekeeping, Engineering, Security, Recreation and Front Desk) All Department Managers reported to me
- Oversaw day-to-day operations of 700-room hotel with staff of 260 employees.
- Enhanced guest satisfaction by implementing personalized services and addressing individual needs.
- Championed sustainable practices throughout resort operations to minimize environmental impact and enhance eco-friendly reputation.
- Introduced innovative dining concepts that catered to diverse preferences while maintaining quality standards.
- Evaluated customer feedback systematically, utilizing insights for continuous improvement initiatives.
- Fostered a team-oriented work culture that emphasized open communication channels amongst all staff members involved in service delivery processes.
- Developed contingency plans for unanticipated challenges arising during peak holiday seasons or adverse weather conditions affecting overall business operations at resorts located in popular tourist destinations worldwide-ensuring minimal service disruptions despite external factors beyond one's control.
- Developed marketing strategies to attract new clientele and boost overall occupancy rates.
- Recruited trained, and mentored staff members to maintain a high standard of service quality.
- Monitored performance metrics regularly, identifying areas for improvement in operational efficiency and guest satisfaction levels.
- Established partnerships with local businesses, enhancing guest experience through unique activities and excursions.
- Managed budgets effectively, ensuring profitability and financial stability of the resort.
- Conducted market research to identify emerging trends and adapt the resort''s offerings accordingly.
- Optimized room allocation processes, maximizing revenue generation opportunities from bookings.
- Ensured compliance with industry regulations governing safety, hygiene, environmental sustainability practices at the resort facilities.
- Organized events and functions at the resort, promoting positive brand image within the local community.
- Collaborated with various departments to ensure seamless coordination in service delivery.
- Streamlined resort operations for increased efficiency and improved guest experiences.
- Implemented regular facility maintenance programs to preserve the aesthetics and functionality of the resort premises.
- Maintained strong relationships with key stakeholders, including government officials and local community leaders, ensuring a positive working environment for all parties involved in resort operations.
- Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
- Established and upheld high standards, promoting great customer service and assistance to guests.
- Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
- Assisted with development and distribution of marketing materials for facility.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Greeted and assisted guests by gathering information pertaining to reservations or requests.
- Solicited and reviewed guest feedback and promptly resolved complaints.
Food & Beverage Director
Wyndham Resort & Spa at Bonaventure
10.2000 - 08.2003
- Manage two Restaurants, Main Bar, Pool Bar and Room Service
- Improved operational efficiency by implementing technology solutions for reservations, order management, and payment processing.
- Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
- Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
- .Established an engaging social media presence showcasing the establishment''s unique atmosphere, signature dishes, special promotions, resulting in heightened online visibility.
- Implemented marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
- .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
Food & Beverage Manager
Marriott Hotels
05.1997 - 09.2000
- Manage Main Restaurant, Bar and Room Service from the Hotel
- Employees Scheduling and Overall Management
Manager
Italian Terrace Restaurant
03.1995 - 05.1997
- Manage Front of the House personnel, Bar Inventory, Open and Close Restaurant
Co-Owner/Sous Chef
Casa Alonso
02.1994 - 12.1994
- Assist Executive Chef on Dishes Preparation and Kitchen Management
Pharmaceutical Salesperson
Bristol Myers Squibb
08.1989 - 01.1994
- Promote and Sale different drugs for Cardiological Diseases and Infections to Doctors and Drug Store Companies
Education
License Real State Person - Real Estate Salesperson License
Gold Coast Schools
Orlando, FL11.2003
Medical School
Universidad De Oriente
Venezuela07.
High School Diploma -
San Antonio De La Florida
Venezuela07.1984
Skills
- Brand compliance
- Franchise relations
- Operations management
- Small business operations
- Customer relations
- Client service
- Strategic planning
- Business development
- Consulting
Accomplishments
- Documented and resolved high food cost which led to increasing sales and business profitability
- Supervised team of 13 staff members.
- Identified areas of opportunities to maximize sales by creating catering menus and sale of dressings and dipping sauces.
Hobbies and Interests
Fishing, Travel, Grilling
Certification
- CPR/AED Certification
- First Aid Certification
- ServSafe Food Handler's Certification
Languages
English
Native or Bilingual
Timeline
Franchise Owner
Spartan Investments Group LLC
09.2021 - Current
Executive Chef/Co-Owner
Spartan Gyros Restaurant
09.2019 - 04.2022
Executive Chef/Co-owner
Mariachi Gourmet
03.2013 - 06.2014
Owner/Executive Chef
Enrico’s Catering LLC
01.2011 - Current
General Manager
Celebrity Vacation Club
02.2008 - 12.2010
Resort Manager
Hilton Grand Vacation Club
09.2003 - 01.2008
Food & Beverage Director
Wyndham Resort & Spa at Bonaventure
10.2000 - 08.2003
Food & Beverage Manager
Marriott Hotels
05.1997 - 09.2000
Manager
Italian Terrace Restaurant
03.1995 - 05.1997
Co-Owner/Sous Chef
Casa Alonso
02.1994 - 12.1994
Pharmaceutical Salesperson
Bristol Myers Squibb
08.1989 - 01.1994
- CPR/AED Certification
- First Aid Certification
- ServSafe Food Handler's Certification
License Real State Person - Real Estate Salesperson License
Gold Coast Schools
Medical School
Universidad De Oriente
High School Diploma -
San Antonio De La Florida
Similar Profiles
Marleen LopezMarleen Lopez
HR Manager at Spartan Group Holdings LLCHR Manager at Spartan Group Holdings LLC
Louis ThompsonLouis Thompson
General Building Contractor at New Dimension Investments Group LLCGeneral Building Contractor at New Dimension Investments Group LLC
NOBLE ALPHONSO MATHEWNOBLE ALPHONSO MATHEW
Group Procurement Officer at Revive Investments LLC (Group of Six Companies)Group Procurement Officer at Revive Investments LLC (Group of Six Companies)