Jesus Delatorre

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs within .05% of budget by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.
• Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
• Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes. Maintained Guest complaints of less then 1 per 10,000 guests.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Set clear expectations and created positive working environment for employees.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.

Started as a dishwasher, promoted to cook. Eventually promoted to Asst Kitchen Manager, then Kitchen Manager.

Promoted to General Manager in 2000.

• Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
• Orchestrated positive customer experiences by overseeing every area of operations.
• Built and leveraged community relationships to drive business and maximize catering programs.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.