Robert Del Monaco
Richmond,TX
Summary
Resourceful and experienced General Manager in the food service industry with over 20 years of expertise. Known for successfully turning around struggling operations, increasing market visibility, and generating substantial profits while upholding the highest standards of quality and integrity. Highly organized and diligent professional with exceptional written, oral, and interpersonal communication skills. Recognized for building and inspiring dynamic teams through innovative management techniques.
Developed exceptional leadership and operational management skills within high-paced restaurant environment, demonstrating versatility and adaptability. Proven ability to manage diverse teams and drive customer satisfaction through efficient service delivery. Seeking to leverage transferable skills in new industry with opportunities for growth and impact.
Overview
26
26
years of professional experience
Work History
Restaurant General Manager
Taco Bell
09.2018 - Current
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Correctly calculated inventory and ordered appropriate supplies.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
- Defined clear targets and objectives and communicated to other team members.
General Manager
Fuddruckers
08.2010 - 09.2018
- Manage front house/back house restaurant operations for this high volume restaurant
- Maximized administrative processes for efficient guest flow through participative shift management, scheduling a full working staff of up to 25 crew members/management including different types of employees (cashiers, food preps, cooks)
- Responsible for various human resource functions to include staff recruitment, training, preparation/distribution of payroll for up to 25-30 employees, performance evaluations, incident documentation and follow-through, and Safety SOP creation/implementation to reduce or eliminate incidents
- Optimized site processes that increased individual and team performances through goal-oriented employee relations that focused on proper staff recruitment, detailed training and documentation, and follow-through of performance evaluations
- Reduced expenses by minimizing waste and allocating weekly inventory appropriately
- Maintained partnered vendor-client relations to ensure the timely and cost-effective purchasing of food, beverages, and non-perishables
- Maintained a 30% restaurant profit after cost of sales and a below average food cost ranging between 26-28% compared to the allotted 29%
- Responsible for 4 new restaurant locations that included new store inventory, staff recruitment, and training, and marketing
- Prepare and track sales budgets, consistently exceeding weekly sales volumes
- Hold P&L accountability; manage sales analysis, forecasting, and reporting activities
- Report directly to Corporate and area leader, and communicate with regional area locations
- Ensure the integrity of restaurant operations through excellence in customer relations
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
General Manager
Chipotle Mexican Grill
11.2003 - 07.2010
- Manage front house/back house restaurant operations for this high volume restaurant
- Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including different types of employees (cashiers, food preps, cooks)
- Oversee employee relations encompassing staff recruitment, training and performance evaluation
- Prepare and distribute payroll for up to 22 employees
- Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, and non-perishables
- Maintained a 45% profit after cost of sales and a below average food cost ranging between 26-28% compared to the allotted 31%
- Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction to include in-house promotion and recognition
- Trained and promoted 5 general managers and over a dozen other extraordinary management employees in-house
- Effectively implemented the national opening of over 5 stores to include a Miami chain store
- Prepare and track sales budgets, consistently meeting a weekly sales volume of $45,000
- Hold P&L accountability; manage sales analysis, forecasting, and reporting activities
- Report directly to Corporate and area leader, and communicate with regional area locations
- Ensure the integrity of restaurant operations through excellence in customer relations
- Attract, retain, and promote new business through proactive marketing efforts
Assistant Manager
Loews Theatre
05.1999 - 02.2003
- Successful recipient of 2 in-house promotions within 6 months of employment
- Ensured a safe workplace and pleasant customer service experience
- Managed over 15 employees, shift supervisors, and projectionist to include facility trainings for new employees and performance evaluations for promotion and/or raise
- Managed financial aspects of business operations to include cash handling activities and met daily goals
- Managed total theatre operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares
- Overlooked and supervised the preventative maintenance and upkeep of equipment, facility, and grounds
- Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
Education
No Degree - Business
North Harris Community College
Houston, TX07.2003
HS Diploma -
Klein Oak High School
Spring, TX01.1999
Skills
- Operations management
- Talent development
- Business operations expertise
- Coaching and mentoring
Professionalassociationsandhobbies
- DECA member, 1998-1999, Klein Oak High School
- Active lifestyle to include camping, hiking, basketball and exercise
GM of the quarter
Won on a few occasions for being a top performer
Timeline
Restaurant General Manager
Taco Bell
09.2018 - Current
General Manager
Fuddruckers
08.2010 - 09.2018
General Manager
Chipotle Mexican Grill
11.2003 - 07.2010
Assistant Manager
Loews Theatre
05.1999 - 02.2003
No Degree - Business
North Harris Community College
HS Diploma -
Klein Oak High School
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