Julio Camacho

• Managed budget implementations, employee reviews, training, developed and maintained relationships with customers also to maximized efficiency by coaching and mentoring personnel on best management principles, to Implement operational strategies and effectively while built customer and employee loyalty.
• Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.

• 12 Location oversee with coach, train, and motivate staff to focus on driven sales, increased service and presentation as well as to help implement and sustain company policies, processes and procedures aligned with department goal for each unit.
  · Work with R&D, Categories buyers and Business Leaders to archive targets. Making quick adjustment from P&L results

Managing a 24hr restaurant with over 3.5 million yearly sales, focused on modeling business best practices to motivate a strong and effective team members, as well to run daily operations with over 40 employees and 5 Shift leads.
· Controlling food cost, staffing, hiring, cash reconciliation, coaching and training while being compliant with health & state laws. Always looking for ways to improve productivity, increasing sales and maintain safe work environment

Start Up with menu development & recipes with celebrity Mark Alberto Tequila The first food truck that came with a strong clientele based from Sayulita Mexico.
· Cater to best city events around, managing start=up business, creating recipes, quality control, book events, prep team for success and execute consistent food quality

Managed food operations execution of service with ethnic menu, oversee production, catering orders, hire & coach, inventory, procurement, controlling quality and costs, reduce waste, accounts payable/receivable while supporting tree locations.
· Trained and develop new concepts for company roll out, weekly payroll, Food Safety while Providing Food service to clients such as Symantec, Nike, Google, Nvidia, and Cisco.