MARCOS J. SANTANA
Murfreesboro,TN
Summary
HOSPITALITY MANAGEMENT I have amassed a wealth of experience as a Hospitality and Operations Manager throughout my professional tenure. Over a decade, I have successfully collaborated with various management personnel and diverse teams. I deploy organizational leadership, strategic planning, and quality assurance to achieve optimal results. My ability to prioritize, optimize processes, and capitalize on time and resources has enabled me to meet and exceed goals consistently. I possess a comprehensive understanding of food service operations, including inventory management, budget oversight, and store management. I communicate effectively with a keen focus on the bottom line. I am proficient in Spanish, making me a highly effective bilingual communicator. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations.
Overview
25
25
years of professional experience
Work History
Restaurant Manager
TN State
10.2023 - Current
- Carefully interviewed, selected, trained, and supervised staff.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and weddings.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
Owner
Mamajuana 615
01.2022 - 11.2023
- Handled all finances and stayed within a food budget of under 20%
- Effectively led and managed the staff
- Creator for the preparation and service of the menu and culinary offerings
- Ensured legal compliance with food safety regulations
- Revitalized and inaugurated a previously shuttered location.
Food Service Director
Summit Food Service
01.2020 - 01.2022
- As the kitchen manager at the detention center, I supervise meal preparation for 750 inmates per meal
- Team lead of seven full-time employees and handle hiring and scheduling to ensure our facility runs smoothly
- Manage a 2-million-dollar budget annually to increase profit and maintain a food cost of 63 cents per meal.
Supervisor of Food and Beverage
Schlesinger’s Steak House
01.2018 - 01.2020
- I planned and supervised different events at a beach-themed restaurant, including weddings, catering, and business meetings
- Ensure prompt and efficient management of changes and special requests to ensure client and event staff satisfaction
- I handled cash control, scheduled coordination, hiring, and bank deposits
- I played a crucial role in selecting the food service staff.
Food Service Specialist
01.2007 - 01.2018
- Managed a team of 25-30 employees, ensuring productivity and adherence to schedules, safety, and quality standards to achieve food service goals
- I designed and implemented staff training programs and created innovative customer service initiatives
- Organized a multinational event for the Deputy Chief of Missions, U.S
- Ambassador to South Korea, and over 100 high-ranking U.S
- And South Korean government and military officials.
Deli Store Manager
01.2000 - 01.2007
- Managed daily operations, calculated food, and beverage costs, and ordered deli inventory
- Managed stock inventory levels to prevent overstocking or running out of stock
- I supervised five employees and assigned tasks to ensure complete coverage during operating hours
- Training for new and current employees included food handling, safety procedures, and customer service.
Education
MBA -
Monroe College
06.2025
Bachelor of Hospitality Management -
Monroe College
01.2018
Associate of Applied Science, Culinary Arts -
Monroe College
01.2016
Skills
- Team Leadership
- Planning & Execution
- Risk Assessment
- Program Management
- Training & Development
- Cost Control Procedures
- Process Improvement
- Safety Inspections
- Communications
- Schedule Coordination
Professional Development
- Leadership Course
- Food Service Specialist Course
Timeline
Restaurant Manager
TN State
10.2023 - Current
Owner
Mamajuana 615
01.2022 - 11.2023
Food Service Director
Summit Food Service
01.2020 - 01.2022
Supervisor of Food and Beverage
Schlesinger’s Steak House
01.2018 - 01.2020
Food Service Specialist
01.2007 - 01.2018
Deli Store Manager
01.2000 - 01.2007
MBA -
Monroe College
Bachelor of Hospitality Management -
Monroe College
Associate of Applied Science, Culinary Arts -
Monroe College