Luis Miguel
General Manager
San Antonio,TX
Summary
Managerial professional with proven record of streamlining processes and leading high-performing teams. Known for strong analytical skills and commitment to achieving results. Teams rely on collaborative leadership and adaptability to changing needs.
Talented Manager with expert team leadership, planning, and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach.
Overview
38
38
years of professional experience
Work History
Manager
El Chaparral Mexican Restaurant
San Antonio, TX
11.2020 - 12.2025
- Led daily operations, ensuring high-quality food service and customer satisfaction.
- Managed staff scheduling to optimize labor efficiency and meet peak demand periods.
- Developed training programs for new hires, improving onboarding processes and employee retention.
- Implemented inventory management systems, reducing waste and controlling costs effectively.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Improved safety procedures to create safe working conditions for workers.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Negotiated favorable terms with suppliers, cutting operational costs while maintaining quality of service.
- Achieved significant cost savings by renegotiating contracts with key vendors, without compromising service quality.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Optimized inventory management processes to reduce waste and control costs.
General Manager
Hu Hot Mongolian Grill
San Antonio, TX
11.2006 - 09.2020
- Oversaw daily operations ensuring optimal workflow and customer satisfaction.
- Developed training programs enhancing staff performance and service quality.
- Implemented inventory management systems reducing waste and improving cost efficiency.
- Established vendor relationships securing high-quality ingredients at competitive prices.
- Led team meetings fostering communication and collaboration among staff members.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
- Enhanced customer satisfaction with introduction of customer feedback system, leading to service improvements and repeat business.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Analyzed financial reports to identify cost-saving opportunities and improve profitability margins.
- Coordinated inventory management processes, reducing waste and ensuring product availability.
Head Waiter
Acapulco Mexican Restaurant
San Diego, CA
03.1996 - 12.2000
- Supervised dining area operations, ensuring seamless service and guest satisfaction.
- Trained and mentored new waitstaff on menu knowledge and customer service standards.
- Implemented process improvements to enhance efficiency during peak service hours.
- Coordinated with kitchen staff to ensure timely food delivery and order accuracy.
Head Waiter
Casa De Pico
San Diego, CA
03.1988 - 02.1996
- Supervised dining room staff to ensure exceptional guest service and operational efficiency.
- Coordinated with kitchen staff to streamline order delivery and enhance food presentation quality.
- Managed table assignments and seating arrangements to optimize restaurant flow during peak hours.
- Supervised server staff and simultaneously served personal section of tables.
- Greeted new customers, discussed specials, and took drink orders.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Education
No Degree - Accounting And Finance
UNIVERSIDAD AUTONOMA DE GUADALAJARA
GUADALAJAR ,MEXICO03-1987
High School Diploma -
Universidad Anahuac
Guadalajara , Mexico05-1984
Skills
- Customer service
- Team leadership
- Time management
- Decision-making
- Verbal and written communication
- Complex Problem-solving
Timeline
Manager
El Chaparral Mexican Restaurant
11.2020 - 12.2025
General Manager
Hu Hot Mongolian Grill
11.2006 - 09.2020
Head Waiter
Acapulco Mexican Restaurant
03.1996 - 12.2000
Head Waiter
Casa De Pico
03.1988 - 02.1996
No Degree - Accounting And Finance
UNIVERSIDAD AUTONOMA DE GUADALAJARA
High School Diploma -
Universidad Anahuac