Renaud Martinez

Ran the day to day operations of a top 20-25 (out of 700) store depending on sales for the week. Which included all staff related concerns ex.(hiring, training and development, promoting, coaching & firing). Dealt with all shipments we received which included unloading, unboxing & stocking all product. Dealt with markdowns which included price checks, markups & downs. As a training manager helped in developing all new store managers in region with weekly training calls and coming up with modules to aid with training & development, traveled to stores to have in store/person training. Would also travel to trouble markets/stores to help fix and implement the right processes & procedures to make them run smoothly. As a market leader i oversaw the San Antonio & Austin market stores to make sure all managers were on top of all sensitive S.O.P.S that came out, also went and oversaw & ran with store managers most of the markets inventories.

Managed the day to day operations of the restaurant along side the General Manager which included opening and closing duties, scheduling for the bar, training all new hires, and making sure all company standards and procedures were being met. Met with beverage sales personnel/ vendors to identify new & popular product offerings & favorable product pricing. Managed alcohol & supply inventory to have the lowest cost in the district.

Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service & sales. Trained employees on duties, policies & procedures. Established and maintained effective communication with staff members to ensure efficient operations. Resolved customer complaints quickly while maintaining high quality standards of service delivery. Attended weekly GM meetings to go over P&L'S to talk & dig into all aspects of what is going on in your four walls.

As a corporate trainer I opened up 6 different locations across Texas for them. I trained both FOH/BOH employees on all aspects of product knowledge and S.O.P.S. for the company. Also set-up all locations that we opened. As a trainer i would stay after other trainers left to make sure all stores were running smoothly before heading back to my home store. As a kitchen manager for the company i ran the day to day operations of the restaurant along side the GM. Managed all food and supply inventory to have the lowest food cost in the district. Also took over troubled kitchens that didn't have the correct policies and procedures in place.