Mauricio Luna
HYDE PARK,MA
Summary
Dynamic General Manager and former Executive Chef with comprehensive knowledge of restaurant operations. Demonstrated success in streamlining processes and improving guest experiences, resulting in enhanced revenue performance. 20 years of experience available for impactful contributions in a new position.
Overview
23
23
years of professional experience
2
2
Certifications
Work History
General Manager/Four Wall Leader
Tatte Bakery
Cambridge, MA
04.2018 - 10.2025
- Executed full P&L responsibilities, including forecasting, budgeting, revenue growth, labor cost management, and inventory oversight.
- Facilitated training for Chefs and Managers in both FOH and BOH roles across Boston and DC.
- Participated in multiple new café openings to ensure operational readiness.
- Helped to develop pilot program for hybrid Chef and General Manager role, creating 'Four-Wall Manager' position.
Plant Manager
Mi Nina Tortilla
Brockton, MA
08.2023 - 03.2024
- Implemented systems, SOPs, and GMPs to facilitate business expansion.
- Directed daily production activities ensuring nationwide distribution efficiency.
- Coordinated employee hiring, onboarding, and scheduling procedures.
- Created systems aimed at optimizing productivity alongside safety compliance.
Executive Chef - Mooo...
Columbus Hospitality Group
Boston, MA
01.2015 - 01.2018
- Oversaw all back-of-house operations for 70-seat restaurant and 65-room boutique hotel.
- Generated annual revenue growth of $750,000 through strategic initiatives, including maintaining sub 30% food cost
- Implemented comprehensive food safety and sanitation program to ensure compliance.
- Managed hiring and training processes for over 40 kitchen and support staff members.
Executive Sous Chef/Overnight Hotel Chef, Mooo…
Columbus Hospitality Group
Boston, MA
01.2008 - 01.2015
- Managed overnight and morning operations, enhancing guest experience in restaurant and hotel.
- Implemented staff training initiatives to bolster operational effectiveness.
- Monitored weekly cost of goods for all menus to control budget.
Executive Sous Chef - L'Andana
Columbus Hospitality Group
Burlington, MA
01.2007 - 01.2008
- Oversaw all aspects of AM operations, ensuring smooth daily functioning.
- Contributed to establishment and successful launch of restaurant.
- Assisted in developing dry age sirloin program to enhance menu offerings.
Executive Sous Chef - Teatro
Columbus Hospitality Group
Boston, MA
01.2003 - 01.2007
- Progressed rapidly from line cook to sous chef as part of opening team.
- Assisted in launching company-wide pasta program, elevating culinary standards.
Education
Associate of Arts - Culinary Arts
Newbury College
Boston06-2000
Skills
- P&L management and budget forecasting
- Inventory control
- Staff training and development
- Customer relationship management
- Production oversight
- Team leadership
- Effective communication
- Problem solving
- Attention to detail
- Performance analysis
Languages
Spanish
Native/ Bilingual
Certification
ServSafe Manager Certification
Timeline
Plant Manager
Mi Nina Tortilla
08.2023 - 03.2024
General Manager/Four Wall Leader
Tatte Bakery
04.2018 - 10.2025
Executive Chef - Mooo...
Columbus Hospitality Group
01.2015 - 01.2018
Executive Sous Chef/Overnight Hotel Chef, Mooo…
Columbus Hospitality Group
01.2008 - 01.2015
Executive Sous Chef - L'Andana
Columbus Hospitality Group
01.2007 - 01.2008
Executive Sous Chef - Teatro
Columbus Hospitality Group
01.2003 - 01.2007
Associate of Arts - Culinary Arts
Newbury College