Nico Feliciano

Collaborate with General Managers, Executive leadership and Restaurant level leadership to develop and implement various SOP's across a multiple brands. Implement training programs for Restaurant leadership positions & execute training for all salaried team members. Work closely with Executive Culinary leadership to ensure food safety, sanitation, and mechanical standards are being met along. Collaborate and create systems to ensure all financial goals are met.

Full budgetary and P&L responsibility for a portfolio of 8 restaurants. Managing a team of General Managers consisting of over $22 million in annual sales in a busy Downtown Environment. Setting clear goals and expectations of brand execution & financial success. Ensure brand execution by holding leaders to exceptional standards regarding food safety, financial success, and strategic growth. Model company core values to develop talent within and promote an environment of growth. Identify & solve gaps in operations across entire restaurant portfolio through weekly, monthly, quarterly & yearly planning.

Design, implement and create training plans & SOPs across multiple brands & concepts. Improve and update existing training plans for hourly & salaried team members across multiple brand concepts. Update & audit current LMS systems to ensure multiple locations meet training standards & brand execution. Conduct training classes and presentations each month across multiple markets. Select and source mandates relating to food & beverage for multiple concepts. Mentor and coach leaders to ensure corporate spending expectations are met across multiple markets.

Develop & implement all training procedures for new and existing restaurants. Work closely with the General Managers to create realistic sales and labor forecasts for extremely high volume locations & newly opened locations. Assisting with managing multiple locations with yearly volumes over $6,000,000. Orientate and train new salaried managers within Midwest Region. Coordinate staffing and training of new restaurant openings and new hiring training programs. Conduct training audits on regional restaurants as well as presenting new restaurant materials and “roll-outs” to salaried managers.