RAFAEL INIGUEZ
Restaurant General Manager
Riverside,CA
Summary
Professional restaurant leader with comprehensive expertise in managing high-volume dining establishments. Known for driving operational efficiency, enhancing guest satisfaction, and leading cohesive teams. Proven skills in strategic planning, budget management, and staff development. Adaptable to changing needs, ensuring consistent results and reliability.
Overview
18
18
years of professional experience
Work History
Cabo Wabo Concept Operations Manager
The Waterfront Beach Resort, a Hilton Hotel
Huntington Beach, California
07.2023 - Current
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Supervised operations staff and keep employees compliant with company policies and procedures.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Developed and implemented strategies to maximize customer satisfaction.
- Oversee Cabo Wabo restaurant, Pools, Bars and in room dining, as well covering other outlets.
Assistant Hotel Manager
American Cruise Lines
Guilford, New York
05.2023 - 07.2023
- Supervises Housekeeping Manager and Guest Service Coordinator, at the direction of the Hotel Manager.
- Assist Hotel Manager as directed and Assist Dining Room Manager during all meal services.
- Performs duties of Hotel Manager when Hotel Manager is on 1 to 2 week time off from ship.
- Ensure the Housekeeping Manager is keeping all staterooms and public spaces clean.
- Assist with room inspection and prepare for the turnaround day process.
- Oversees bar operations and manage wine/liquor inventory as well as ordering
- Assist with breakfast, lunch, and dinner services, cocktail hour, and onboard events. Present and ready to attend to guest needs during all moments on the ship.
- Fostered a welcoming atmosphere for guests by cultivating a culture of exceptional service among staff members.
GENERAL MANAGER
Mozambique
Laguna Beach, California
06.2022 - 04.2023
- Demonstrate genuine hospitality, provide timely, accurate, detail oriented and friendly service to all guests on all three levels.
- Ensure live entertainment runs smoothly and safely for all guests.
- Directing and leading a 80 member team.
- Implementing policies and procedures, hiring training members for a fast-paced, high volume environment.
- Manage and control a liquor inventory of $90,000+ to ensure fully stocked bars on three levels.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
GENERAL MANAGER
Zov's Bistro
Tustin, California
10.2020 - 05.2022
- Develop, lead and manage a 50 member team on cafe, bistro, bakery and catering fronts.
- Ensure the preparation and ensure the highest quality creation of Zov's signature dishes
- Ensure efficient operation of each shift while adhering to restaurant policies and business initiatives.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
DIRECTOR OF RESTAURANTS
The Mission Inn Hotel & Spa
Riverside, CA
05.2019 - 10.2020
- Plan and direct the functions of administration and planning of the Front of House Food and the Beverage Department to meet the daily needs of the operation.
- Clearly describe, assign and delegate responsibility and authority for the operation of the various front of house food and beverage sub-departments, e.g. room service, restaurants, banquets, pool, etc.
- Oversee banquet operations and work in conjunction with the Sales team to develop banquet menus & coordinate special events.
- Oversee Banquet Manager & 9 Restaurant Managers
- Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
- Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
- Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
- Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associates at all levels.
- Enhanced guest satisfaction by implementing innovative restaurant concepts and improving overall dining experience.
- Demonstrated exceptional problem-solving skills, addressing complex guest concerns or operational issues with diplomacy and poise.
- Coordinated staff scheduling, ensuring optimal coverage during peak hours without compromising service quality or employee satisfaction.
- Cultivated a strong team culture through regular communication, fostering collaboration across all levels of the organization.
GENERAL MANAGER
Las Campanas Restaurant and Presidential Lounge
Riverside, CA
10.2015 - 05.2019
- Develop, lead and manage a 60-member team in a fast-paced, high-volume environment with up to 400 covers a night.
- Responsible for managing every operational aspect of the restaurant to ensure highest standards of service are met.
- Ensure efficient operation of each shift while adhering to restaurant policies and business initiatives.
- Consistently earn the highest ratings from the local health department while adhering to all OSHA and health agency regulations.
- Collaborate with Executive Chef to analyze and approve all food and beverage items.
- Build sales forecasts and schedules to achieve desired productivity targets.
- Managed budget implementations, employee evaluations, and contract details.
ASSISTANT MANAGER
The Mission Inn Restaurant
Riverside, CA
07.2007 - 10.2015
- Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Consistently set record covers and generated revenue for the restaurant Maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Continually monitored service staff and took appropriate action to ensure exceptional guest experience.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Developed strong working relationships with staff, fostering a positive work environment.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
Education
Associate of Arts - Bachelor's Degree in Spanish
Chaffey College
Rancho Cucamonga, CA 05.2001 -
Skills
Served on hotel's safety and customer service committees
Member of team creating agency wide training manual
Consistently set cover records for restaurants
Fluent in English and Spanish Extensive experience in recruiting, training, developing, mentoring and coaching team members
Wine and beverage knowledge, Assist in management and operation of multiple Mission Inn restaurants at a time, as needed operated the following restaurants:
Mission Inn Restaurant 3-Meal operation
Las Campanas Mexican Restaurant
Bella Trattoria, Italian Cousine
Duane's Steakhouse Recipient of several Awards
Room Service 250-rooms Hotel
Works diligently and efficiently to meet deadlines
Willing to assist others with any task at hand to promote a "hands- on" team atmosphere
Timeline
Cabo Wabo Concept Operations Manager
The Waterfront Beach Resort, a Hilton Hotel
07.2023 - Current
Assistant Hotel Manager
American Cruise Lines
05.2023 - 07.2023
GENERAL MANAGER
Mozambique
06.2022 - 04.2023
GENERAL MANAGER
Zov's Bistro
10.2020 - 05.2022
DIRECTOR OF RESTAURANTS
The Mission Inn Hotel & Spa
05.2019 - 10.2020
GENERAL MANAGER
Las Campanas Restaurant and Presidential Lounge
10.2015 - 05.2019
ASSISTANT MANAGER
The Mission Inn Restaurant
07.2007 - 10.2015
Associate of Arts - Bachelor's Degree in Spanish
Chaffey College
05.2001 -