Gabriel Sinohuiz

• Worked with owner to create brand new Craft Cocktail bar program for Airstream Trailer.
• Created original "Mexico City Chic meets Craft Cocktail" bar program with local craft cocktail talent.
• Sourced with vendors unique Mexico specific wines and liquors- one of a kind mezcales and mixers.
• Launched soft opening

• Menu Ideation / Grab & Go / Recipe Work / Catering
• Discussed menu items with customers and suggested promotional items to increase sales.
• Costing / Food & Beverage
• Trained new employees in operational procedures and modeled duties for front and back house positions.
• Inventory / Procurement / Sourcing
• Operations / Systems / SOPs, Adhere to the cafés policies, procedures and codes about kitchen safety and safe food handling, along with guidelines for menu creation.
• Hire, train and manage kitchen staff.
• Operational Observation & Systems Study
• Business Analysis / P&L

• Managed budget implementations, employee reviews, training, schedules
• Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
• Assessed reports to evaluate performance, develop targeted improvements and implement changes.
• Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
• Developed effective business plans to align strategic decisions with long-term objectives.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
• Implemented operational strategies and effectively built customer and employee loyalty.

General Manager

At Pikas Café and Little Pikas on Guam. Ran the operations for more than 5-years of both a fast casual and casual dining locations.

• Spearheaded the menu rollouts and recipe development / creation.
• Developed dinner programs, opened a QSR version of Pikas Café.
• Headed / created new manager-training program as well as FOH/BOH training programs.
• Ran all aspects of BOH manager / Kitchen Manager position.
• Food Costing controls, Facilities Maintenance, Safety & Sanitation compliance.
• Multiple kitchen reconfigurations and build outs depending on brand.
• Multiple menu rollouts and recipe creation for multiple brands.
• Worked alongside ownership / executive body in developing menu ideation.
• Worked with multiple chefs in formatting creative contributions into restaurant systems oriented structures.